There’s something magical about walking into a house that smells like slow-cooked comfort food—especially when it’s my crockpot chicken stew bubbling away. This recipe has been my go-to for years, whether I’m feeding my family on a busy weeknight or prepping a cozy meal for friends. The best part? It’s practically foolproof. Just toss in chicken, potatoes, carrots, and a handful of pantry staples, then let the slow cooker work its magic. By dinnertime, you’ve got a rich, hearty stew that tastes like it simmered all day (because, well, it did!). Trust me, this is the kind of meal that’ll have everyone asking for seconds.
Why You’ll Love This Crockpot Chicken Stew
This isn’t just another chicken stew recipe—it’s the kind of meal that becomes part of your regular rotation because it’s just that good. Here’s why:
- Set-it-and-forget-it easy: Dump everything in the crockpot in the morning, and come home to a ready-to-eat dinner
- Comfort in every bite: Tender chicken, creamy potatoes and sweet carrots swimming in rich, herb-infused broth
- One-pot wonder: Minimal cleanup means more time to actually enjoy your evening
- Crowd-pleaser: Even picky eaters gobble up this hearty, familiar flavor combo
Seriously—this stew solves the “what’s for dinner” dilemma with zero stress and maximum deliciousness.
Ingredients for Crockpot Chicken Stew
Here’s everything you’ll need to make this cozy, flavorful stew—most of it’s probably already in your kitchen! I’ve made this with all sorts of variations over the years, but this combination gives me the best results every time:
- 1 1/2 lb boneless, skinless chicken thighs (or breasts if you prefer leaner meat), cut into 1-inch chunks
- 1 1/2 lb Yukon gold potatoes (russets work too), peeled and cut into hearty 1 1/2-inch pieces
- 3 cups baby carrots (or 3 large carrots cut into thick coins)
- 1 cup frozen peas – don’t add these until the end!
- 1 medium onion, diced (I like yellow for sweetness)
- 3 cloves garlic, minced (trust me, fresh makes a difference)
- 3 cups chicken broth (low-sodium if you’re watching salt)
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
- 1/2 tsp dried rosemary, crushed between your fingers
- 2 bay leaves – remember to fish these out later!
- 3 tbsp all-purpose flour mixed with 3 tbsp melted butter for thickening
- 2 tbsp fresh parsley (optional but pretty for garnish)
See? Nothing fancy—just good, honest ingredients that come together beautifully in the slow cooker.
Equipment You’ll Need
You really don’t need much to make this stew—just the basics! Grab your 6-quart slow cooker (or larger), a cutting board, chef’s knife, and a small mixing bowl for the flour slurry. No slow cooker? A Dutch oven works too—just simmer covered on low heat for about 2 hours instead.
How to Make Crockpot Chicken Stew
Okay, let’s get cooking! This stew couldn’t be simpler—just follow these easy steps and let your slow cooker do all the heavy lifting. I’ve made this dozens of times, and these techniques give me perfect results every single time.
Step 1: Prep and Layer Ingredients
First things first: chop everything into hearty, stew-sized pieces. I like my potato chunks about 1 1/2 inches—big enough to hold their shape but still get creamy inside. Toss the chicken, potatoes, carrots, onion, and garlic right into the crockpot. No need to brown anything first—we’re going for maximum ease here! Pour in the chicken broth and sprinkle all those lovely herbs and spices right on top. Give it one good stir to distribute everything evenly.
Step 2: Slow Cook to Perfection
Now comes the easy part: cover and let it work its magic! I usually go for LOW (7-8 hours) when I’m leaving it all day—the longer cook time makes the chicken impossibly tender. If you’re short on time, HIGH (3-4 hours) works too. You’ll know it’s done when the potatoes pierce easily with a fork and the chicken shreds effortlessly. Pro tip: resist lifting the lid too often—every peek adds 15-20 minutes to your cook time!
Step 3: Thicken the Stew
Here’s my favorite trick for getting that rich, velvety texture: the flour-butter slurry. In a small bowl, whisk together 3 tbsp melted butter and 3 tbsp flour until smooth—no lumps! Stir this into the hot stew along with the frozen peas. Let it cook uncovered for 15-20 more minutes, and watch as your broth transforms into the most luxurious gravy-like consistency. Taste and adjust seasoning—sometimes I add an extra pinch of salt at this stage.
That’s it! Your house smells amazing, and dinner is officially done. Now just fish out those bay leaves, sprinkle with fresh parsley if you’re feeling fancy, and dig in!
Tips for the Best Crockpot Chicken Stew
After making this stew more times than I can count, I’ve learned a few tricks that take it from good to “wow!” Here are my can’t-miss tips:
- Don’t skip the slurry! That butter-flour mix is what gives the broth that rich, velvety texture we all love
- Fresh herbs make all the difference – swap dried thyme and rosemary for fresh if you’ve got them
- Cut veggies evenly so everything cooks at the same rate – nobody wants mushy potatoes!
- Let it rest 10 minutes after thickening – the flavors meld beautifully
Trust me, these little touches make your stew taste like it came from a fancy bistro, not a busy home kitchen!
Variations for Crockpot Chicken Stew
One of my favorite things about this stew is how easily it adapts to whatever I’ve got in the fridge! Here are some delicious twists I’ve tried over the years:
- Sweet potato swap: Replace half the potatoes with orange sweet potatoes for a vitamin boost and subtle sweetness
- Mushroom lover’s version: Add 8oz sliced cremini mushrooms with the onions – they soak up all that savory broth flavor
- Creamy twist: Stir in 1/2 cup heavy cream with the peas for extra richness (my husband’s favorite!)
The basic recipe is perfection, but don’t be afraid to make it your own!
Serving Suggestions
This stew is practically begging for a hunk of crusty bread to soak up all that delicious broth—I always keep a baguette handy! For a lighter meal, pair it with a simple green salad dressed with lemon vinaigrette. And don’t forget that final sprinkle of fresh parsley—it adds such a pretty pop of color and freshness.
Storing and Reheating Crockpot Chicken Stew
This stew actually gets better the next day as the flavors meld! Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer bags (I like to use 2-cup containers for easy single servings) and it’ll keep beautifully for 3 months. When reheating, I always add a splash of broth or water—the potatoes soak up liquid overnight. Warm gently on the stovetop over medium-low heat or in the microwave at 50% power, stirring occasionally. Pro tip: If frozen, thaw overnight in the fridge first for even reheating!
Nutritional Information
Nutrition varies based on ingredients, but here’s the scoop per serving: about 410 calories, 32g protein, and 6g fiber to keep you full. Not bad for such a hearty, comforting bowl! (Remember—these are estimates, so your mileage may vary depending on exact ingredients.)
FAQs About Crockpot Chicken Stew
Can I use frozen vegetables in this chicken potato stew?
Absolutely! Frozen carrots and peas work great—just add them during the last 30 minutes of cooking so they don’t get mushy. I often keep a bag of mixed veggies on hand for quick stew nights.
How can I make this easy chicken stew gluten-free?
Super simple—just swap the all-purpose flour for cornstarch or arrowroot powder in the slurry. Use 1 1/2 tbsp cornstarch mixed with 3 tbsp cold water instead of the flour-butter mixture.
My slow cooker dinner seems too thin—how can I thicken it more?
No worries! Mix another tablespoon of flour with equal parts soft butter and stir it in, then let it cook uncovered for 15 more minutes. The extra time helps the stew reduce and thicken beautifully.
Can I make this hearty comfort food with chicken breasts instead of thighs?
You bet! Chicken breasts work fine—they’ll be leaner but still delicious. Just check them at the 6-hour mark on LOW to prevent drying out. I often use a mix of both for the best texture.
What if I forgot to add the peas to my chicken stew with peas?
Happens to me all the time! Just stir them into hot bowls right before serving—they’ll thaw instantly in the steaming stew and stay bright green and sweet.
Share Your Feedback
Did this crockpot chicken stew become a new favorite in your house? I’d love to hear how it turned out—drop me a note below or snap a photo of your steaming bowl! Nothing makes me happier than knowing this recipe brought someone else as much comfort as it’s brought my family.
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Hearty Crockpot Chicken Stew Recipe for Soul-Warming Comfort
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and easy slow cooker chicken stew with potatoes, carrots, and peas, perfect for a comforting dinner.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 1/2 lb Yukon gold or russet potatoes, peeled and cut into chunks
- 3 cups baby carrots (or 3 large carrots, sliced thick)
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 3 tbsp all-purpose flour
- 3 tbsp butter, melted (or 3 tbsp olive oil)
- 2 tbsp chopped fresh parsley (optional, for serving)
Instructions
- Add chicken, potatoes, carrots, onion, and garlic to the slow cooker.
- Pour in chicken broth. Season with salt, pepper, thyme, rosemary, and add bay leaves. Stir.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until potatoes are tender and chicken is cooked through.
- In a small bowl, whisk flour with melted butter to form a smooth slurry. Stir it into the stew.
- Add frozen peas. Cover and cook 15–20 minutes more, until thickened and peas are hot.
- Taste and adjust seasoning. Remove bay leaves. Garnish with parsley and serve.
Notes
- For a thicker stew, increase flour to 4 tbsp.
- Substitute chicken thighs with breasts for leaner meat.
- Use fresh herbs if available for better flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg