This Slow Cooker Chicken Stew is a healthy, easy dinner made in less than 10 minutes of prep time! Paleo, Whole30 friendly and loaded protein/vegetables!
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You are going to seriously LOVE this Slow Cooker Healthy Chicken Stew. It’s one of my absolute favorite meals for a few reasons.
Why we love Chicken Stew
There’s a lot to love about this slow cooker chicken stew! Here’s why it is one of our favorites:
- Loaded with protein and veggies – This has chicken, carrots, celery, onions… all the goods.
- Ridiculously easy to make– Do you have a slow cooker and 10 minutes? If so, you’ll be good to go
- Delicious – It’s crazy to me how a few pantry and fridge staples can taste so yummy when mixed together
- COZY – Is this a weird way to describe a meal? IDK, but this is the kinda thing you want to eat while curled up in a blanket on the couch. Soooo comforting.
This stew is one of my Gram’s specialties- and I know you will enjoy it just as much as my family does!
Now, like I mentioned.. this hearty stew is only made with a few pantry/fridge staples that you probably already have on hand.
Chicken Stew Crock Pot ingredients
To make crockpot chicken stew you’ll need:
- potatoes, carrots, celery, onion
- chicken breasts
- frozen peas
- canned tomato puree
- chicken broth
- tomato paste
- spices
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
The best part about this healthy chicken stew recipe is probably how ridiculously simple it is to make.
If you love your crockpot check out these 45 Healthy Crockpot Chicken Dinners
We love to get our chicken from ButcherBox. Learn more about why we love it in this Butcher Box Reviews Post.
Chicken Stew substitutions
This chicken stew is easy to customize depending on what you have on hand.
Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. You can also substitute beef for chicken in this recipe or we also have a Healthy Beef Stew recipe and an Instant Pot Beef Stew Recipe and Old Fashioned Ground Beef Stew
Onion: I don’t recommend skipping the onion, it adds flavor.
Potatoes: You can sub in halved fingerling potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!
Carrots & Celery: I don’t recommend skipping either carrots or celery. They both add flavor!
Tomatoes: You can substitute homemade tomato sauce for tomato puree
Wine: A 1/3 cup of red wine adds a nice depth of flavor to this recipe – although it’s totally not necessary. If you are doing a Whole30 do not add wine.
Rosemary: If you don’t have fresh rosemary you can substitute 1/2 the amount of dried rosemary.
Broth: Chicken broth, stock and bone broth can all be used interchangeably. Vegetable broth or beef broth will also work. We like to use low sodium chicken broth or no salt added broth.
Peas: You can omit green peas from this recipe.
To make lower salt: Omit salt. Use low or no salt tomatoes and chicken broth.
How to make Chicken Stew (Slow Cooker version)
To make slow cooker chicken stew:
- Combine all ingredients except for the green peas and stir together.
- Set your crockpot to low for 6 hours and you’ll be good to go!
- When finished cooking, stir in frozen peas & enjoy!
I mean… I don’t know about you, but I LOVE any recipe that is basically just dump + cook in the crockpot (This Lemon Chicken Soup is the same kinda deal. So easy and so yummy!)
If you’re looking for other slow cooker recipes – check out these 28 Delicious Crockpot Recipes.
People are always looking for substitutions or ways to tweak recipes, here are some things you can do to customize it.
Can you make this chicken stew in the instant pot? Yes! You can make instant pot chicken stew. There are directions below or you can visit or Instant Pot Chicken Stew Recipe
How to thicken this Chicken Stew Recipe (Crockpot version)
This stew gets pretty thick naturally, but if you prefer you can add corn starch or arrowroot powder.
Mix one tablespoon of either corn starch or arrowroot powder with one tablespoon of water.
Stir in the slurry to the stew during the last 30 minutes while it’s cooking and allow it to thicken.
Chicken Stew Crock Pot Recipe storage
How to store: You can store this chicken stew in the fridge or freezer in airtight containers
Freezing: This stew freezes very well. Store in airtight containers and allow it to cool completely before freezing. We like these containers for freezing. If stored properly it should stay good for 4-6 months. We also have a blog post about freezing food that you can find here.
Reheating: You can reheat from the fridge in the microwave or on the stove. If frozen, defrost the night before in your refrigerator or just pop in a microwave/pan and heat!
How long does Chicken Stew last in the fridge?
This instant pot chicken stew will last up to 4 days in the refrigerator
Can you freeze Crockpot Chicken Stew?
Yes, you can freeze chicken stew! This stew freezes very well. In fact, I usually get 3 or 4 small containers and divided the leftovers from the crockpot once we’re done eating it for dinner.
For all my freezing tips, check out my post on How To Freeze Soup.
When you’re ready to eat simply defrost the night before or pop in the microwave.
Want more slow cooker recipes? Get our 40 best crock pot recipes in a printable ebook for less than $11!
P.S. – If you love crockpot recipes, check out this crockpot whole chicken or these 45 Healthy Crockpot Recipes!
what to serve with chicken stew
Chicken stew is a complete meal in itself because it’s loaded with protein, veggies and healthy carbs. Here are some things we like to serve it with:
- Apple Walnut Salad or Blueberry Salad for extra veggies
- Roasted Brussel Sprouts with Parmesan
- fresh bread or crackers
chicken stew slow cooker tips
This chicken stew is pretty fool proof but here are our 2 best tips for the ultimate chicken stew:
- Pound your chicken to make it extra tender: Pounding your chicken with a meat mallet can make it extra tender!
- Brown your veggies before hand. Sautéing veggies might seem like a simple step that you can skip, but it really makes a difference!
Slow Cooker Chicken Stew FAQs
Yes, you can! Raw chicken needs at least 4 hours to cook usually. This recipe calls for 6 hours on low and results in delicious, perfectly cooked chicken
No! The chicken cooks completely fine on its own in the slow cooker. Some recipes call for browning meat before adding it to the crockpot but that’s not necessary for this stew.
No, you don’t need to add water to a slow cooker stew. We use chicken broth in this recipe. The vegetables/potatoes naturally release water – so don’t add any more liquid!
When cooking chicken in the crockpot you’ll want to usually do a minimum of 3 hours on high or 4 hours on low. Every crockpot is different so you can check if the chicken is done by using a thermometer.
Chicken is best cooked on low in the crockpot. Cooking the chicken low & slow really helps the chicken become fall apart tender & delicious!
Yes, it is possible to overcook slow cooker chicken. If you cook it for 10+ hours the chicken may start to dry out!
Chicken in the crockpot shouldn’t be tough! It should be tender and delicious. If your chicken is tough, it may be because you didn’t add enough liquid or cooked it on too high heat.
more healthy chicken breast recipes you’ll love
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Chicken Stew (Slow Cooker Recipe)
Ingredients
- 1.5 lbs boneless chicken breasts cut in cubes
- 1 cup onion chopped finely
- 1 cup russet potatoes cut in ½ inch cubes
- 1 1/2 cups carrots cut in 1/4 inch thick coins
- 1 1/2 cups celery chopped finely
- 15 oz can tomato puree
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon garlic powder
- 2 cups chicken broth low or no salt
- 1 cup frozen peas Reserve until ready to eat
Instructions
Slow Cooker Instructions:
- Chop all veggies + cut raw chicken into cubes.
- In slow cooker insert, stir all ingredients together except peas.
- Cook on low for 6 hours. When ready to serve, stir in peas until defrosted.
- When ready to serve, stir in peas until defrosted. Discard bay leaf and enjoy!
StoveTop Instructions:
- Chop all veggies + cut raw chicken into cubes.
- In a large pot heat 1 tablespoon olive oil. Add chicken cubes in + sear for 1-2 minutes (does not have to cook through).
- Add all onion, carrots + celery. Sauté for 5 minutes until fragrant and slightly soft.
- Add all remaining ingredients except peas. Stir to combine.
- Cook on medium heat for 30 minutes, stirring occasionally. Reduce heat so stew comes to a simmer + cook for additional 30 minutes.
- When ready to serve, stir in peas until defrosted. Discard bay leaf and enjoy!
Instant Pot Instructions
- Cut chicken and veggies.
- Set instant pot to sauté, 10 minutes. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. (Doesn’t have to be cooked through, just a little cooked).
- Add onions, garlic, celery and carrots. Saute for 4-5 minutes until fragrant and slightly translucent.
- Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
- Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
- When ready to serve, stir in peas until defrosted. Discard bay leaf and enjoy!
Kecia says
Do you have instructions to prepare in an electric pressure cooker?
The Clean Eating Couple says
No I don’t. We prefer to use our crockpot. If you try it in your pressure cooker – let me know!
Laursn says
Y’all! This recipe is easy, versatile, and so dang flavorful. I made it yesterday and it reminds me of a soup my grandma made when I was a kid. I followed the recipe exactly, but did end up using dried rosemary. 10/10 suggest that everyone add this to their rotation especially for fall/winter.
The Clean Eating Couple says
I’m SO glad you liked it, Lauren! This recipe is based off of my gram’s stew recipe! Totally cozy and delicious 🙂
Sara says
The recipe is as advertised: ridiculously easy, delicious and healthy. It served as a real life-saver over the mid-way slump of my whole30 journey. Even my fiancé, who is not participating in the diet, agreed the recipe was delicious and filling. I’m already looking forward to some leftovers!
The Clean Eating Couple says
Thank you SO much Sara! I’m so glad you liked it!!
Dan says
Just tried this on the stovetop. Is 30 minutes on high stirring occasionally correct? Splattered everywhere when I wasn’t constantly stirring. Tried covering and everything burnt on the bottom.
The Clean Eating Couple says
Hi Dan – The instructions say: cook on high heat for 30 minutes, stirring occasionally. Reduce heat so stew comes to a simmer + cook for additional 30 minutes. Every stove is different, but sounds like your stove was turned on too high. No dish should spatter everywhere. I would try turning down your stove a bit – maybe medium is better for you!
Teresa Dickey says
Made this chicken stew today, it is excellent! Very tasty and hearty!!
The Clean Eating Couple says
So glad you liked it, Teresa!
Melissa Levato says
I made this overnight and now I can’t wait for dinner! The vegetables turned out perfect and not mushy. The seasoning is delicious! This will be in my regular rotation for sure!!
The Clean Eating Couple says
So glad you liked it, Melissa!
Sarah says
Such a delicious and flavorful yet super-easy stew! Best new recipe I’ve tried in a while, and I’m always trying new recipes.
The Clean Eating Couple says
Thank you so much, Sarah! I really appreciate that! Glad you liked it!
Sheila says
When to you add the peas?
The Clean Eating Couple says
At the end per the very last step! When ready to serve, stir in peas until defrosted (omit if strict paleo or Whole30™)
Betty says
what is paleo or Whole30?
The Clean Eating Couple says
You can google either word for a full description! there are tons of blog posts about them. They’re different diets!
Sabine Schropp says
This was delicious and easy. Lots of flavors. I adjusted the liquids but everyone liked it. This will definitely on repeat
The Clean Eating Couple says
So glad you liked it, Sabine!
Samantha says
This was DELICIOUS! My husband has ulcerative colitis so a good stew is hard to find. This stew was super easy to make, plain enough for his colitis and yet flavorful enough to where we didn’t need to add anything extra! This is a recipe that we will “write in the book” and absolutely use again!
The Clean Eating Couple says
I’m so glad you and your husband like this recipe! That makes me so happy to hear!
Sarah says
This may be a stupid question but do you pre cook the chicken prior to putting it in the Crock-Pot?
The Clean Eating Couple says
No you do not cook the chicken, it goes in raw – check out the process shots above under ‘How to Make Chicken Stew’ to see what it should look like 🙂
Russ Anderson says
Hi. What do you mean by prepared chicken in this recipe. Do I have to cook it before going into the crockpot?
Thanks
The Clean Eating Couple says
Hi Russ – I’ve updated the instructions to make this clearer. By ‘prepare chicken’ I meant cutting the raw chicken into cubes. You do not have to cook the chicken before adding it to the crockpot. Sorry for the confusion!
Mary says
Hi there! This looks yummy!
Is it possible to cook it on high in the Crock-Pot for a shorter time, or should I do low for 6 hrs?
Thanks!
The Clean Eating Couple says
Hi Mary – I haven’t tried this. It might work if you cook 4 hours on high, but I can’t be sure because I’ve never tried it!
Brian says
What about the peas??
The Clean Eating Couple says
Per the instructions in the recipe, the peas are added in at the end before you serve.
Paul says
Made this yesterday. It was amazing! Better yet, even the picky-eating 12 and 14-year olds loved it!
The Clean Eating Couple says
Yay! Love hearing that! Thanks, Paul!
Debbie says
I love this recipe. I find the potatoes and carrots needs a little more time to soften. Is that common or am I making a mistake somewhere:)
The Clean Eating Couple says
Hi Debbie – Glad you like it. You might be cutting them too big. They should be soft by the time they’re done cooking, but not mushy!
Lindsay says
SO YUMMY and EASY to make! As a night shift nurse it can be hard to make healthy meals between shifts but this took no time to throw in the crockpot after a shift and it was ready to eat when I woke up for my next shift.
The Clean Eating Couple says
Thank you Lindsay!! This makes me so happy to hear!!
Emily says
THIS RECIPE IS AMAZING!!! So delicious
The Clean Eating Couple says
Thank you so much, Emily!!
Alyssa says
BEST COZY FALL MEAL EVER!! Make it every Sunday!
The Clean Eating Couple says
So glad you like it!!
Shannon Taylor says
This was easy to prepare and incredibly delish! even without the tomato paste (didn’t have any). Adding the peas at the end really brightened it up and added some crisp sweetness. I only had 1.2 lbs of chix tenderloin and still had plenty of meat to veggie ratio. : ) The fresh rosemary gave it a unique fresh flavor, similar to sauteeing chix with fresh ginger medallions.
The Clean Eating Couple says
Thanks, Shannon! I’m so happy you liked it!
Amy says
The tomato purée in your pic looks a lot like a can of chopped tomatoes? Tomato purée to me is what you put on pizzas? Would a can of chopped tomatoes work? The tomato paste looks like tomato purée to me. New to this. – sorry if it’s a stupid question.
The Clean Eating Couple says
Tomato paste is not the same as tomato puree. Crushed tomatoes, chopped tomatoes, and tomato paste are different ingredients. Tomato paste is super concentrated sold usually in small cans/tubes. I wouldn’t recommend canned chopped toatoes.
Amaryllis says
I’m guessing you’re from the UK? If so, it’s passata in the supermarkets. Sold in boxes or glass jars usually. Find them near the chopped tomatoes and tomato puree in the tinned veg section in Sainsbury’s.
Robyn says
Yummy stew. I was out of rosemary so used Italian Seasoning which worked well. I also cooked on high in crockpot for 4 hours due to timing. Depending on size of chicken and potato cubes, 3 hours might be enough as my chicken was cooked at 3 hours but my potato was not.
The Clean Eating Couple says
Thank you, Robyn! Glad you liked it!
Natalie Ning says
I’m planning to not put any salt for those who can only eat No-Sodium, No-carbs and No-sugar diets. But I wonder if the 400 mg sodium in your nutrition facts merely from the 1 teaspoon salt or from other ingredients too? Also wonder what the 12 g sugar is from?
The Clean Eating Couple says
Hi Natalie – Nutrition facts will vary based on your ingredients. There is sodium and sugar in everything (chicken breasts, canned tomatoes, broth, etc) so that exact number will vary depending on the brands you use. There are carbohydrates in potatoes so this isn’t a low carb dish. If you’re watching sodium look for no/low salt broth and tomatoes. You can also skip the teaspoon of salt and add salt to taste.
Martha says
My husband doesn’t like rosemary. What else would you recommend?
The Clean Eating Couple says
Skip it or sub whatever herbs you do like (thyme, basil, parsley)
Kristen says
I used thyme instead of rosemary and it worked well.
Sharon says
This is really delicious and so easy to put
together, simply place everything in the slow
cooker, stir and forget about it! Easy!
Thickens nicely and it’s a stick to your ribs
yummy, hearty meal. Loved it and will make
often.
The Clean Eating Couple says
Thanks, Sharon! So glad you like it!
Heather says
Hi! The calories posted is for how many cups?
The Clean Eating Couple says
It’s listed in the nutrition facts – 1.5 cups! Enjoy!
Sally says
Is 1.5 boneless chicken enough for 5 people,? If I use more do I need to use more broth?
The Clean Eating Couple says
This recipe calls for 1.5 lbs of chicken and the serving size is about 2 cups of stew for 4 people. I’m not sure what this question is referring to – are you talking about chicken breasts vs pounds of chicken? 1.5 lbs of chicken is roughly 3 chicken breasts
Effie says
This couldn’t have been easier or more delicious. They were fighting over the leftovers the next day!
The Clean Eating Couple says
So happy to hear this, Effie! Thanks!
Tina says
Delicious!!!!
The Clean Eating Couple says
So glad you liked it, Tina! Thank you!
Cory says
Quick to throw together and I was pleasantly surprised by how good it was. I forgot the bay leaf, though… next time! I’m thinking a spicy riff on this would be pretty awesome, too.
The Clean Eating Couple says
So happy you liked it!
April says
This stew looks amazing and I’m excited to try it. QUESTION: Is there a recommendation for replacing the 15 oz can tomato puree? We have tomato allergies in our house, and wondering if there is an easy swap?
The Clean Eating Couple says
Hi April – I would just skip the tomatoes. You can add a little bit more broth. Hope that helps!
Domhnal MacMathghamhna says
Can one substitute some ingredients without changing the “spirit” and flavours of this delicious looking stew?
My wife suggests using a Dutch oven in the stove oven but is unsure how long one should let it cook. I imagine the ideal temperature would be around 350oC, for a couple of hours?
The Clean Eating Couple says
I’m not sure what you’re looking to substitute. You can read the substitutions section in the green box in the blog post above. There are stove top, instant pot and crockpot instructions in the recipe. Please read those for directions!
Cindy says
I have made this both in the crockpot and on the stove top. Both came out great. My 2 year old niece loves it. Very easy recipe to follow. I always double it. Thanks
Christina says
This recipe is a keeper. My husband loved it, so did I. I used baby potatoes instead of russet, tomato sauce instead of tomato puree that is what I had on hand. I used my crock pot, cooked for 4 1/2 hours on high. Followed the recipe according to the cooking instructions otherwise. Turned out great!!
Thank you
Judy says
Ohhhh, I made this today and didn’t like the curdled appearance of the broth.
Next time I’ll leave out any whisper of TOMATO.
The Clean Eating Couple says
Hi Judy – theres no milk in this and tomatoes can’t curdle broth, so I’m not really sure what you’re referring to. If you plan to make this without tomatoes, add more seasoning and broth because it will not have as much flavor.
Bonnie Felber says
How about replacing the potato with butternut squash?
The Clean Eating Couple says
I’ve never tried it, but it might work! If you try it let me know!
Sheila Andrews says
Delicious. Easy to prepare and a well rounded recipe.
Rita says
Looks great but boiling on high was a non no, was sticking even though I was getting up and stirrrping it. Next time I will put it in my instant pot not on my stove top
Looks and smells good
The Clean Eating Couple says
No where in the post does it say to boil this, so yes, it will stick to your pan. You’re supposed to cook it on low heat per the directions.
Mary says
Can I double this recipe ???
I have six adults and two children coming for dinner
The Clean Eating Couple says
Hi! I’m sorry but I don’t know if that will fit in the crockpot and how it would affect the cook time.
Kristen says
There is a sliding scale at the top so that you can adjust the servings.
Karen says
Can this recipe be doubled? I always like to make extra for leftovers or to freeze. Also how small should the carrots be diced? Recipe says small chop but picture shows thicker cuts. Thanks!
The Clean Eating Couple says
I don’t know if you double it if it will fit in the crockpot. They should be cut into 1/4 inch coins – just fixed that so it was more specific!
Abbey says
I followed the instructions to a tee – and the stew came out super liquidy, not thick at all. Am i doing something wrong?
The Clean Eating Couple says
This is not a super thick stew. Did you cook on low or high? It might have gotten over cooked! You could make a cornstarch slurry and stir it in while the stew is hot if you want it to make a thicker texture.
Kristen says
Did you cook it for the two 30 minute sessions with a lid? It should be UNCOVERED to thicken to a stew consistency.
Sharon Grene says
My husband isn’t very fond of trying new, healthy meals but he really liked this one. Now it’s going into our rotation.
Thank you for another wonderful recipe!
Kristen says
This was a delicious stew. I used the stovetop recipe and scaled it for 6 servings. I used one large white onion. It took about 3 carrots. I did not have celery, so I used frozen green and yellow beans (same amount). I cut them to about an inch each. I used two medium potatoes. I did not have crushed tomatoes and it asked for 22.5 oz. I used a 28 oz can of diced tomatoes, which I pureed myself. So I adjusted the tomato paste to 3 tablespoons, 1 teaspoon each salt, pepper, garlic powder and dried thyme (I don’t keep rosemary on hand). I used 3 1/2 cups of broth because of the additional tomatoes. I happened to have about 1/2 a shredded zucchini in the freezer, so I threw this in. I also had about 6 leftover white mushrooms. I quartered them and added them and they were a nice addition. When boiling for the 2 sessions of 30 minutes each, it will need to be uncovered if you want a thick stew. This is not specifically mentioned in the recipe. If you cover, there will be quite a lot of liquid remaining and it won’t get thick.