When the days get busy or chilly, nothing beats coming home to a warm, hearty meal that all but cooks itself. That’s the magic of this Slow Cooker Chicken Stew. It’s designed to bring together juicy chicken, tender vegetables, and savory herbs for a comforting dish that will chase away any chill—no fuss, no stress, just deep, nourishing flavor. Ready in the morning before work and simmered to perfection by dinnertime, this stew is the answer to “what’s for dinner?” any night of the week.
Childhood Memories in Every Bowl: My Slow Cooker Chicken Stew Story
Growing up, chicken stew was synonymous with togetherness and comfort. My mom would pull out her big crockpot on cold Saturdays. I’d wake to the scent of herbs and garlic wafting through the air, each whiff promising a day filled with warmth. Even now, nothing feels quite as inviting as coming home to a pot of Slow Cooker Chicken Stew bubbling away, filled with tender chunks of chicken and a rainbow of veggies.
The secret, I discovered, is letting everything cook low and slow. It gives the chicken time to pull apart gently without turning dry, and the vegetables melt right in for a rich, thick broth. I love using Yukon gold potatoes for their buttery texture and always sneak in a few extra carrots for a little sweetness. Nowadays, I make my own version—packed with even more flavor and convenience, thanks to the slow cooker. It’s a tradition I treasure and now pass along to my own family.
Why You’ll Love This Slow Cooker Chicken Stew
The beauty of this Slow Cooker Chicken Stew lies in its balance of flavors and ease. In the morning, a few minutes of chopping and whisking are all it takes. As the hours pass, magic happens: the tender chicken soaks up the aromatics and herbs while the potatoes, carrots, and celery mellow into the heartiest, most satisfying stew.
The stew’s secret weapons are subtle yet powerful. Worcestershire sauce and tomato paste layer in umami depth, while a blend of rosemary, thyme, and poultry seasoning keeps every spoonful tasting like it simmered all day on the stovetop. The cornstarch-and-milk finish pulls everything together for a stew that’s not just brothy, but gloriously creamy—and pea-sweet pops at the end keep it fresh.
Whether you’re prepping for busy weekdays, or simply need healthy comfort on a blustery evening, you’ll find yourself coming back to this Slow Cooker Chicken Stew again and again.
Assembling the Ingredients for Slow Cooker Chicken Stew
This hearty stew starts with simple, wholesome ingredients you likely have on hand. Here’s your complete list to gather before you begin:
- 2 pounds boneless, skinless chicken breasts, fat trimmed and cut into 1-inch chunks
- 1 ½ cups yellow onion, diced
- 5 carrots, cut into bite-sized pieces
- 1 pound baby Yukon gold potatoes
- 3 celery sticks, chopped
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic, minced
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ½ cup milk
- ¼ cup cornstarch
- 1 ¼ cups frozen peas
Ingredient Tips
- Opt for Yukon golds for their buttery flavor and ability to hold up during slow cooking.
- Chicken thighs can be swapped for extra richness.
- Add parsnips or turnips for variety or bulk up with extra peas and carrots.
- Fresh herbs are wonderful, but dried will work just as well (and are pantry-friendly).
- For a richer broth, a splash of cream can replace some of the milk at the end.
Step-by-Step: The Ultimate Slow Cooker Chicken Stew
Here’s how to ensure perfect results every time:
- Add chicken, onion, carrots, potatoes, and celery to the slow cooker.
- In a medium bowl, combine chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Whisk well and pour over the chicken and vegetables. Place bay leaves on top.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- In a small bowl, whisk milk and cornstarch until smooth. Add the cornstarch slurry and peas into the slow cooker. Cook for an additional 20 minutes to thicken the sauce.
- Remove bay leaves, stir, and serve.
Chef’s Notes & Variations
- Make it Gluten-Free by ensuring your Worcestershire sauce is wheat-free.
- For dairy-free, swap the milk for unsweetened oat milk or almond milk.
- Spice things up with a pinch of red pepper flakes or a dash of hot sauce.
- Bulk it up with corn, green beans, or spinach in the last hour of cooking.
Serving and Storing Your Stew
Slow Cooker Chicken Stew is perfect on its own, but you can stretch it further:
- Serve over fluffy rice or egg noodles.
- Pair with crusty bread or homemade biscuits for a classic touch.
- Top with a sprinkle of fresh parsley or chives.
Storing & Reheating
Store leftovers in an airtight container for up to 4 days in the refrigerator. This stew also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring with a bit more broth or milk to revive the creamy consistency.
Conclusion
There’s a reason Slow Cooker Chicken Stew stands the test of time—it’s nourishing, easy, and truly comforting. With minimal prep and all-day flavor development, your family will savor every bite, and you’ll love having dinner ready the moment you walk in the door. This recipe is endlessly adaptable, perfect for anyone seeking a simple-yet-satisfying meal any night of the year.
Craving more slow-cooked comfort? Try our Sweet Hawaiian Crockpot Chicken for a tropical twist or dive into Slow Cooker Queso Chicken Tacos for a Tex-Mex take. For a stove-top option with the same cozy ingredients, check out our One-Pan Honey Garlic Chicken with Red Potatoes.
Slow Cooker Chicken Stew
Ingredients
- 2 pounds boneless skinless chicken breasts, fat trimmed and cut into 1-inch chunks
- 1 ½ cups yellow onion diced
- 5 carrots cut into bite-sized pieces
- 1 pound baby Yukon gold potatoes
- 3 celery sticks chopped
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic minced
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ½ cup milk
- ¼ cup cornstarch
- 1 ¼ cups frozen peas
Instructions
- Add chicken, onion, carrots, potatoes, and celery to the slow cooker.
- In a medium bowl, combine chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Whisk well and pour over the chicken and vegetables. Place bay leaves on top.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- In a small bowl, whisk milk and cornstarch until smooth. Add the cornstarch slurry and peas into the slow cooker. Cook for an additional 20 minutes to thicken the sauce.
- Remove bay leaves, stir, and serve.
Notes
FAQs: Everything You Want to Know
Can I use chicken thighs instead of breasts? Absolutely! Thighs offer more flavor and stay tender in slow cooking.
What other veggies can I add? Almost anything! Parsnips, green beans, mushrooms, or even corn add extra variety.
Can I make this with dairy alternatives? Yes! Unsweetened almond or oat milk works for thickening the stew just as well as dairy milk.
How do I prevent overcooking? Be mindful of the cooking time: 7–8 hours on low is best for tender chicken; avoid cooking too long or on high for extended periods.