Slow Cooker Chicken Stew Recipe

a close up of slow cooker chicken stew in a crockpot base

The best Slow Cooker Chicken Stew Recipe! This crockpot chicken stew is a cozy, healthy dinner that is so easy to make!

Prep Time25

Cook Time6

Total Time6 25

Servings: 1.5 cup servings

Calories: 384kcal

Ingredients

1 ½ lbs boneless, skinless chicken breasts cut in 1 inch cubes
1 cup diced onion
1 tablespoon minced garlic about 4 large cloves
2 cups sliced carrots cut in 1/4 inch thick coins
2 cups cubed Yukon gold potatoes cut in ½ inch cubes
1 cups finely chopped celery
3 tablespoons all purpose flour can sub gluten free 1:1
½ teaspoon black pepper
2 teaspoons dried parsley
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
1 bay leaf
½ cup low sodium chicken broth
1 cup peas

Instructions

Slow Cooker Instructions:

Chop all veggies and cut chicken into 1 inch cubes.
Optional: You can brown the chicken and vegetables in 1 tablespoon of olive oil if you'd like, but it's not necessary. See StoveTop Instructions if you'd like to brown the meat/veggies!
In slow cooker insert, stir together chicken, onion, garlic, potatoes, carrots, celery, flour, dried spices and chicken broth.
Cover the slow cooker and cook on low for 6 hours or high for 4 hours. Cooking on low is recommended.
When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!

StoveTop Instructions:

Note: You'll need 1 tablespoon of olive oil to make this on the stovetop. This is not in the recipe because the slow cooker instructions don't call for it.
In a large pot, heat the olive oil over medium-high heat. Add the chicken to the pot and cook for 10 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Add the onion and garlic. Sauté for an additional 3 minutes or until the onion and garlic start to soften.
Add the carrots, potatoes, celery, flour, parsley, pepper, rosemary, sage, thyme, salt, and bay leaf. Stir to combine.
Important: For the stovetop, you'll want to use 2 cups of chicken broth, not 1/2 cup. You need more liquid when cooking on the stove. Add the chicken broth. Cover the pot and bring the stew to a simmer. The mixture should start to bubble and will start to thicken after about 5 minutes.
Cook the stew, covered, over medium heat for 15-20 minutes, stirring occasionally.
Once the stew has cooked, stir in peas. Remove the bay leaf before serving.

Video

Notes

Substitutions for this recipe:

Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.
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!
Broth: Chicken broth, stock and bone broth can all be used interchangeably.
Peas: You can omit peas from this recipe.

Storage: You can store this in the fridge for up to 4 days. We have frozen this recipe. Potatoes can get a funny texture when frozen, but we didn't mind it!

Nutrition