Slow Cooker Chicken Stew combines tender chicken thighs, potatoes, carrots, celery, and peas in a creamy broth seasoned with garlic and Italian herbs. The slow cooker handles the long simmer, then cream and a cornstarch slurry step in at the end to give the broth that thick, spoon-coating finish a good chicken stew deserves.
Why This Creamy Crockpot Chicken Stew Works
- Chicken thighs stay tender: Boneless, skinless chicken thighs hold up well during the longer slow cooker time and shred or dice easily before going back into the stew.
- The vegetables cook right in the broth: Potatoes, carrots, celery, onion, and garlic simmer alongside the chicken, so the broth picks up plenty of savory flavor as everything cooks.
- The stew thickens without a separate sauce: The cornstarch slurry goes straight into the slow cooker with the cream, so the broth thickens during the final 30 minutes.
There’s nothing more comforting on a cold winter night than a bowl of stew. My Stovetop Beef Stew is a favorite, but when I don’t have time to babysit the stove for hours, I love this chicken crockpot version instead.
Chicken works especially well in the slow cooker, which is why it’s also a go-to cooking method for dinners like my Slow Cooker Enchilada Casserole. I used chicken thighs in this stew because I love the richness they add, but chicken breasts work well too.
Ingredients and Substitutions
- Chicken thighs – Boneless, skinless chicken breasts can be used instead.
- Baby red potatoes – Baby gold potatoes can be used instead. I don’t recommend russet potatoes because they can break down in the stew.
- Carrots – Fresh carrots are best, but frozen carrots can be used if that’s all you have. Add frozen carrots with the peas.
- Celery – No substitutions. Omit it if you don’t have it or don’t like it.
- Yellow onion – White onion can be used instead.
- Garlic – Fresh garlic is best, but you can use 3 teaspoons jarred crushed garlic or 1/2 teaspoon garlic powder instead.
- Chicken broth – Vegetable broth can be used instead. Chicken stock also works, but it will give the stew a much richer broth.
- Italian seasoning – A mix of oregano and basil can be used instead.
- Salt and pepper – no substitutions.
- Frozen peas – Drained canned peas or frozen mixed vegetables can be used instead.
- Heavy cream – Half-and-half will work, but the finished stew will be less rich.
- Water – no substitutions.
- Cornstarch – Arrowroot powder can be used instead.
Mandy’s Top Tip
I like using boneless, skinless chicken thighs in this stew because the extra fat adds richness and helps the chicken stay juicy during the long slow cooker time. They’re also the easiest option since there’s no skin or bone to deal with.
Tips for Success
Adjust the thickness – For a thicker stew, reduce the chicken broth to 1 1/2 cups. For a thinner stew, increase it to 3 cups.
Cut the vegetables evenly – Keep the potatoes and carrots close to the specified size so they cook at a similar rate and finish tender without turning mushy.
Layer the potatoes on the bottom – Potatoes can take the longest to cook, so placing them on the bottom of the slow cooker helps them cook through at the same time as the chicken and other vegetables.
Mix the slurry well – Stir the water and cornstarch together until smooth before adding it to the slow cooker so the stew thickens evenly without lumps.
Add the cream and peas at the end – Stir them in after the chicken goes back into the slow cooker so the peas don’t overcook and the cream only needs the final 30 minutes to heat through.
Keep your slow cooker in mind – Slow cookers can vary in how quickly they cook. Start checking the stew near the beginning of the supplied cooking range, especially if you know your slow cooker tends to run hot.
How to Make Chicken Stew in a Crockpot
The chicken, potatoes, carrots, celery, onion, garlic, broth, and seasonings cook together in the slow cooker until the chicken and vegetables are tender. Shred or dice the chicken, return it to the pot with the peas, heavy cream, and cornstarch slurry, and cook for another 30 minutes on high to thicken the stew.
Layer the potatoes and chicken.
Cover and cook.
Add veggies and broth.
Add cream and slurry.
Frequently Asked Questions
No. Thaw the chicken before adding it to the slow cooker. Frozen chicken can take too long to reach a safe temperature when cooked in a slow cooker.
No. The chicken thighs go directly into the slow cooker with the vegetables, broth, and seasonings, so there’s no separate browning step.
Add the heavy cream during the final 30 minutes as directed. Dairy can separate during long slow cooker times, so adding it near the end helps keep the broth smooth and creamy.
Want to be the first to know when more easy crockpot dinner recipes are published? Sign-up for our email list below!
More Easy Slow Cooker Chicken Recipes
If chicken and the slow cooker are a favorite combination, here are a few more dinner ideas.
- Crockpot Chicken Fajitas
- Chicken Barley Soup in the Slow Cooker
- Crockpot Chicken Chili
Did you make this crockpot chicken stew recipe? Let me know how it turned out by leaving a comment and ⭐ rating below!
Slow Cooker Chicken Stew Recipe
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds baby red potatoes cut in half
- 2 large carrots cut into 1-inch pieces
- 2 stalks celery sliced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1 cup frozen peas
- 3/4 cup heavy cream
- 3 tablespoons water
- 3 tablespoons cornstarch
Instructions
- Add the potatoes to the bottom of the slow cooker in an even layer. Place the chicken thighs on top of the potatoes.
- Add the carrots, celery, onion, garlic, chicken broth, Italian seasoning, sea salt, and black pepper.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
- Remove the chicken from the slow cooker and dice or shred it. Return the chicken to the slow cooker.
- Add the frozen peas and heavy cream and stir to combine.
- In a small bowl, stir together the water and cornstarch until smooth to form a slurry. Pour the slurry into the slow cooker and mix well.
- Cover and cook on HIGH for an additional 30 minutes, or until the stew has thickened to your liking.
- Taste and season again as needed before serving.
Notes
- The chicken should reach an internal temperature of 165°F, and the potatoes should be fork-tender before moving on to the final 30-minute thickening step.
- Refrigerate: Store leftover chicken stew in an airtight container in the refrigerator for 3–4 days.
- Freeze: The stew can be frozen, but the heavy cream may separate slightly and the potatoes can soften after thawing. Store in an airtight freezer-safe container for up to 3 months.
- Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the stew has thickened too much in the refrigerator, stir in a small amount of broth while reheating.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.