Crock Pot Chicken Stew

This Crock Pot Chicken Stew is a hearty and savory recipe, which includes Yukon gold potatoes and boneless chicken breast. It’s the perfect weeknight dinner, ready in about 8 hours and 35 minutes.

Crock Pot 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

How To Make Crock Pot Chicken Stew

1. Add base ingredients to slow cooker: Place chicken, onion, carrots, potatoes, and celery into the crock pot.
2. Mix and add broth: In a bowl, whisk together chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, pepper, salt, rosemary, and thyme. Pour mixture over the ingredients in the slow cooker. Add bay leaves on top.
3. Slow cook the stew: Cover and cook on low for 7–8 hours or on high for 4–5 hours until the chicken and vegetables are tender.
4. Thicken the stew: Whisk milk and cornstarch in a small bowl until smooth. Stir the mixture and frozen peas into the slow cooker. Cook for an additional 20 minutes.
5. Finish and serve: Remove bay leaves, stir the stew well, and serve warm.

Recipe Tips

• Can I use chicken thighs instead?
  Yes, boneless thighs add a richer flavor and stay moist during long cooking times.
• How to make it creamier:
  Use half-and-half or heavy cream instead of milk for a creamier finish.
• Can I make this ahead?
  Yes, prep and store the ingredients in the fridge overnight, then start cooking in the morning.
• Can I freeze leftovers?
  Yes, let the stew cool fully before freezing in airtight containers for up to 3 months.
• How to avoid mushy vegetables:
  Cut veggies into larger chunks to help them retain texture during slow cooking.

What To Serve With Chicken Stew

This comforting stew is filling on its own but pairs perfectly with:

• Fresh-baked dinner rolls or crusty bread
• A light green salad
• Buttery mashed potatoes
• Garlic bread or biscuits
• Roasted Brussels sprouts or green beans

How To Store Chicken Stew

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

Freeze: Cool completely before freezing in airtight containers for up to 3 months. Thaw in the fridge before reheating.

Chicken Stew Nutrition Facts

• Calories: 295 kcal
• Carbohydrates: 24g
• Protein: 37g
• Fat: 5g
• Saturated Fat: 1g
• Trans Fat: 0.02g
• Cholesterol: 98mg
• Sodium: 648mg
• Potassium: 1098mg
• Fiber: 3g
• Sugar: 3g
• Calcium: 58 mg
• Iron: 2 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this stew dairy-free?
Yes, use a plant-based milk or skip the milk entirely and just use the cornstarch with broth.

Can I add other vegetables?
Absolutely! Mushrooms, parsnips, or green beans make great additions.

Why is my stew too thick/thin?
Adjust by adding a splash of broth for thinner stew, or simmer longer uncovered to thicken.

Can I cook this on the stovetop instead?
Yes, simmer covered on low heat for 1.5 to 2 hours until chicken and vegetables are tender.

Is this stew gluten-free?
Yes, as long as your Worcestershire sauce and cornstarch are gluten-free.

Try More Recipes:

• Crock Pot Chicken Potato Soup
• Crockpot BBQ Chicken Wings
• Crock Pot Chicken Taco Soup

Crock Pot Chicken Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

8

hours 

20

minutes

Calories

295

kcal

A hearty, comforting chicken stew made in the slow cooker with tender vegetables and a thick, savory broth.

Ingredients

• 2 lbs boneless skinless chicken breasts, cubed

• 1½ cups yellow onion, diced
  

• 5 carrots, chopped
  

• 1 lb baby Yukon gold potatoes
  

• 3 celery sticks, chopped
  

• 3 cups chicken broth
  

• 1 tbsp Worcestershire sauce
  

• ½ tbsp tomato paste
  

• 4 tsp minced garlic
  

• 1 tsp poultry seasoning
  

• 1 tsp black pepper
  

• 1 tsp salt
  

• ½ tsp rosemary
  

• ½ tsp thyme
  

• 2 bay leaves
  

• ½ cup milk
  

• ¼ cup cornstarch
  

• 1¼ cups frozen peas

Directions

• Add chicken, onion, carrots, potatoes, and celery to slow cooker.
• In a bowl, whisk broth, Worcestershire, tomato paste, garlic, and seasonings. Pour over ingredients and top with bay leaves.
  
• Cook on low 7–8 hours or high 4–5 hours.
  
• Whisk milk and cornstarch, then stir into stew with peas. Cook 20 minutes more.
  
• Remove bay leaves, stir, and serve warm.