Slow Cooker Chicken Stew

When I need a practical, budget-friendly, yet delicious and scrumptious meal that would satisfy my whole family, I make this slow-cooker chicken stew. Tender pieces of chicken, carrots, bell peppers, and sweet frozen peas are slowly simmered in a flavorful broth, then finished with cream for a velvety-smooth, satisfying texture.

I love using the crockpot for its simplicity and practicality. Imagine making recipes like Stuffed Cabbage Rolls or Sloppy Joes, practically hands-free with the crockpot. The house is filled with inviting aromas, and after a long day, I am just so relieved to have a homemade meal on the table for my family.

Slow Cooker Chicken Stew is the kind of dish that will make you stay home for dinner instead of going out. It is hearty, filling, and appetizing, and after long hours of cooking, you are guaranteed a restaurant-quality meal. I assemble it in the morning, and it finishes cooking just in time for dinner. It is so easy to just give in and choose to order takeout. But recipes this easy make me stick to my commitment to home cooking!

Why you will love this recipe 

• Perfect for busy days: Since I just brown the chicken and put everything in the pot, letting the slow cooker work its magic, this is a simple recipe with basic ingredients. That means it’s perfect for busy weeknights when I’m feeling overwhelmed.
• Frugal: This is a hearty, satisfying meal I can make on a budget.
• Not worrying about side dishes: I love that this is a complete meal, so I don’t have to worry about them unless I want to. I do like to make salad or bread to go with it, though. 
• Make extra for meal prep: Because it is so easy and inexpensive, I often cook 2 batches at a time to freeze small servings. It freezes wonderfully if you don’t use the cream because the cream can separate when reheated. I just add the cream after reheating it. 

What you will need

• Meat: I like to use boneless and skinless chicken thighs, cut into 2-inch cubes. I get organic chicken because it has fewer additives and no antibiotics.
• Vegetables: I cut my baby red potatoes into big chunks, so they cook evenly without getting soggy. I cut the carrots into thick rounds, so they have a good texture. Frozen peas provide a tender-crisp texture and slightly sweet taste. I add red bell pepper to give the stew a sweeter flavor than green peppers and a vibrant visual appeal. Chopped celery is important for boosting umami and adding another layer of flavor. I also add a large, chopped yellow onion and minced garlic for extra rich flavor, aroma, depth, and complexity.
• Wet ingredients: Olive oil is my favorite choice for cooking because it has a high smoke point and mild flavor. It is also full of healthy fats, antioxidants, and anti-inflammatory compounds. I deglaze the pan with white wine because it breaks down the proteins, creating a tangy, sweet sauce base for the stew. I use low-sodium chicken broth as the base because it provides rich, savory depth without too much salt. At the end, I add heavy cream to thicken the stew and make it smooth and velvety. 
• Dry ingredients: I use cornstarch to make a slurry to thicken the stew without adding any flavor that would interfere with the other ingredients. 
• Seasonings: Besides salt and pepper, I also add my own homemade Italian seasoning. This way, I know what is in it, so I can control how much of each herb is used and make sure there are no additives. I also add some rosemary for a deep, woodsy flavor, a little thyme for a lemony hint, and smoked paprika for a sweet smokiness. Bay leaves add a delicate herbal layer of aromatic flavor that you can barely recognize but would miss if it weren’t there. And I garnish with fresh parsley for a slightly citrus taste and bright color. 

How to make 

Brown the chicken: First, heat the oil in a large skillet over medium-high heat until shimmering. Then I cook the chicken until golden brown, making sure there is plenty of room in the pan. I usually have to cook in batches. 

Cook the stew: I set the chicken on a plate, deglaze the skillet with white wine, and pour the liquid into the slow cooker before adding the chicken and the rest of the ingredients, except the peas, cream, and cornstarch. Then, I cover it and cook it on LOW for 7 to 8 hours or on HIGH for 4 hours. 

Thicken the stew: When there are 30 minutes left in the cooking time, I add the cream and peas and stir well. Then, I dissolve 2 tablespoons of cornstarch in ½ cup of cold water and pour it into the stew, stirring well.

Lightly mash: I also use a potato masher to mash some of the vegetables to make it even thicker, but this is optional. I put the lid back on and let it cook for 30 more minutes. 

Garnish and serve: Finally, I remove the bay leaves, garnish with parsley, and serve. 

Expert tip

Browning the chicken

Although it will cook just fine without browning it, the stew will not have the same flavor, and the chicken meat will not have that crusty texture. Browning creates a savory crust through the Maillard reaction, giving it a savory, umami taste that it would not have if it were just tossed in without browning. It also helps keep the meat from falling apart during the long cooking process. To be honest, it only takes a few minutes and makes such a big difference in flavor. I don’t know why anyone would skip it.

More tips to consider:

• For even deeper flavor, sauté the onion and garlic after browning the chicken, but before deglazing the pan. 
• Use skinless chicken to prevent having too much grease in the stew.
• Don’t add the peas until the last 30 minutes, so they don’t turn to mush. 
• Also, wait until the last 30 minutes to add the cream so it doesn’t curdle.
• It is best to use waxy potatoes because they hold their shape better than russets. 

Recipe variations and add-ins:

• Different meat: This is also delicious with turkey or pork. Ham would be amazing too. The cooking time would be shorter with ham, though, because it is already cooked.
• Bacon ranch chicken stew: My family’s favorite combination, just add some chopped cooked bacon and some of my ranch seasoning to the pot. 
• More vegetables: You can always add more vegetables to this stew, such as mushrooms, corn, green beans, and zucchini.
• No wine: Sometimes I use my favorite beer instead. 
• Spicy chicken stew: To make this stew spicy, add some red pepper flakes and chopped jalapenos. 

Serving suggestions:

This hearty stew doesn’t need any side dishes, but I always serve some bread to dip in it. Whether it is my homemade breadsticks or these butter swim biscuits, I make plenty so we have enough to soak up the juices that are left in the bottom of the bowl. The biscuits are so buttery and easy to make with just 5 ingredients, including plenty of real butter. These 30-minute dinner rolls are also a great choice, soft, fluffy, and ready in 30 minutes. 

This fresh cucumber salad is a simple but tasty side to serve with this light, tangy stew. With just cucumbers and red onions seasoned with dill, white wine vinegar, and sesame oil, it is full of flavors.  For something creamier, my creamy tomato salad is also easy to make with just tomatoes and onions, topped with a creamy lemon-dill dressing. For dessert, I make this Instant Pot pecan cheesecake the night before. It is creamy, rich, and topped with crunchy pecans and dulce de leche.

How to store leftovers:

• Refrigerate: Leftover chicken stew can be stored in a sealed container for up to a week.   
• Freezing: To freeze it, I put it in a freezer-safe container, and it can be saved for 3 to 4 months. If I know in advance I’ll have leftovers, I leave out the cream because it doesn’t reheat well.   
• Defrost: I thaw my leftover stew in the fridge the night before serving it. 
• Reheating: I reheat the stew in a saucepan over medium-low heat for several minutes, until heated through. 

Frequently asked questions

More slow cooker recipes to try: