Simple Crock Pot Chicken Stew

Simple Crock Pot Chicken Stew from 101 Cooking For TwoThe idea of a crock pot is to make your life easier. Not much is easier than this family pleasing stew. Using things you probably have on hand anyways, you spend about 10 to 15 minutes prep time and eat in 8 hours.

This is a simplified version of several slow cooker recipes that is not only delicious but extremely simple to make. Like most of the soup/chili/stew recipes, I’m “cooking for two with leftovers”.


rating system 4
I liked it a lot and my wife loved it. It is so easy and really quite excellent.

Notes: I left the mushrooms out of my version of this recipe. We have food allergies in the family so we never do mushrooms. I have listed them as optional. There was also a suggestion to add a drained can of diced tomatoes if you want a tomato based stew. Also included as an option.

prep the veggies

Prepare veggies

Add chicken to the crock pot

Clean, trim and then cube chicken. Place all ingredients in crock pot except peas. Cook on low for 8 hours or high for 4 hours. Add peas 20-30 minutes prior to end of cooking.

5.0 from 3 reviews
Simple Crock Pot Chicken Stew
Prep time
Cook time
Total time
The idea of a crock pot is to make your life easier. Not much is easier than this family pleasing stew.
Recipe type: Main
Cuisine: American
Serves: 8 serving
  • 3 skinless boneless chicken breast – about 2 pounds – trimmed and cut into 1 inch cubes
  • 1 large onion – diced
  • 4 carrots, pealed and cut into 1 inch slices
  • 2 celery stalks diced
  • 4-5 potatoes, pealed and cut into ¾ to 1 inch cubes
  • 8 oz. mushrooms, cleaned and halved-optional
  • 1 cup frozen corn
  • 2 – 14 oz cans chicken broth
  • 1 – 14 oz can diced tomatoes drained if you want a tomato based stew
  • 1 t celery seed
  • 1 t dry thyme (to taste... this is a little much for some)
  • ½ t black pepper
  • 1 cup frozen peas
  1. Prepare veggies
  2. Clean, trim and then cube chicken
  3. Place all ingredients in crock pot except peas
  4. Cook on low for 8 hours or high for 4 hours.
  5. Add peas 20-30 minutes prior to end of cooking

Last Updated
November 18 2014


  1. says

    This is a 6 1/2 qt. All Clad. I don’t think it would fit in anything under 5 qt. The liquid is not much but you have the potatoes, meat and and veggies. I adds up.

    I’m just starting a small crock pot series today with a 3 1/2 qt cooker and chicken noodle soup.

  2. says

    Not as written. This is a 6.5 qt. It is about 2/3 full. Generally a crock pot should be 1/2 to 2/3 full if possible. Cut it in half for the small crock pot.

  3. says

    I’ve been using this recipe for a few years and it’s one of our favorites. I sear the chicken on both sides and don’t cut it into pieces until the stew is finished cooking. Also, we prefer it without the tomatoes, so I’ll add a little worcestershire sauce sometimes, as a little acidity really complements it. Thanks for postiing the recipe. The place where I originally saw (what looks identical) is no longer online. :)

  4. says

    It came, I thank, from one of the recipe sites. But I found the same identical recipe on many sites. My contribution was to simplify things and I changed from cups of the veggies to the 4 carrots or 2stalks of celery etc. The worcestershire sounds good and I think I will try the flour when I do this again.

  5. says

    Tried this recipe yesterday and I think it would be much better without the thyme. The 1t was way too overpowering (taste and smell) for us. Will try again without the thyme.

    • says

      There is definitely a thyme taste and smell that I’m fine with but thanks for the comment that may be useful to others with the same taste. Cut it back or out and post a comment about how it went if you would.

  6. says

    I went home during my lunch hour to check on it as it was my first time making and i found it really bland… I followed the recipe exactly … so im not sure whats happening. Before leaving… I did add a bit of salt and a can of Cream of Broc soup to hopefully give it a bit more flavor. Hopefully dinner will turn out *Yikes*

  7. says

    Made this for the first time ever, husband told me that it was the best stew i’ve ever made. Thanks, I will be making this again for sure. Only found this site two days ago.

  8. says

    I found the flavor to be good; I didn’t have any thyme, but I did have a poultry seasoning blend that listed thyme as the first ingredient so I used it instead. The consistency was very watery a soup instead of a stew. What would you recommend to thicken it up? I tried adding a flour slurry at the same time as the peas but it didn’t make a difference. Maybe add the flour from the beginning?

    And just a side note, I used both breasts and very well trimmed boneless, skinless thighs because that’s what got defrosted. The thighs were much better than the breasts, which I found to be a little dry despite the watery consistency.

    Ok one more sidenote, because it sounds like I’m bashing the recipe and I don’t mean to. It was good, just needs some tweaking

    • says

      I have never had much luck thickening in a crock pot. With the usual flour or corn starch, it don’t work for me without boiling. I understand arrowroot works at lower temps and may try that some time. You can thicken by reduction, try the top off for the last hour and turn them temp up… Maybe a cup of instant potatoes. Or just cut out a can of broth.

      Regarding the breast/thighs, I’m kind of your low fat, doctor type person and has never been a big thigh guy. With the extra fat in the thigh, I would think they might hold up better.

      Thanks for the comments

    • says

      Yep… a bit bland for some but just right for a lot of people. To spice up some, I would add 1-2 t of chili powder and 1 tsp of cumin. Then if doing tomato add a can of RoTel or 1-2 cups of salsa.

  9. Kristen says

    I always feel guilty when something so easy to cook tastes good. You feel like you should have worked much harder for such a great result. I pretty much stuck to the recipe and it turned out great. Added a little cornstarch mixed in water to thicken it up with about 30 minutes left in cooking.

  10. Kim says

    I have made this multiple times. It always turns out great! I served it to my Mom when she was visiting, to some friends, they all loved it. My teen daughter really loves it. We do not eat red meat, so this is a good alternative to beef stew, particularly when it’s cool outside. I can’t imagine why anyone would think it was bland, but I just want to say that we love it. Thanks for the easy, great, healthy recipe! BTW, I followed it almost to the T – I just used vegetable broth today because I was out of chicken broth (yes, its cooking now)… : ) on the two days I work at home, I put something in the crock pot before I begin work..

    • says

      For more even cooking and that is how they are designed (I’m told). Have said that, I too have “crowded” the pot almost to the top with little if any detectable ill effect but I think it is a good rule of thumb to determine the size of pot to use.


  11. Lisa says

    An easy way to thicken a soup is to take a few scoops out of the pot (meat, veggies and all)
    and give it a quick spin in the blender, then add that back to the pot. Even easier-use an
    immersion style blender and thicken it right in the pot.

  12. says

    Some people want thicker and those are great suggestions that definitely would work. I see lots of suggestions to thicken things in a crock pot with flour and other things and it just does not work for me.

    Thanks for the note.

  13. Jack S. Barr says

    If you keep posting recipes like this and people realize how easy it is to create a great meal while they are at work, slow cooker sales should rise and people will be healthier.

    Thanks for posting.

  14. Chef says

    All of you saying it is bland…… Season to taste!!!! Never follow a recipe exactly unless you are baking. even then you can make small changes. It is your fault it is bland.

  15. Marjorie Roy says

    Don’t really need the thyme! But a little Worcestershire Sauce gives it a nice taste. I use white pepper on just about everything (well, not ice cream – haha) and a few shakes just adds to the flavor. Also love it with added tomatoes. Great recipe, DrDan! And oh so easy…

  16. Matt S says

    Made this yesterday. Kill the thyme completely. Family hated it. I could deal with it if it was a fourth or less thyme than what the recipe called for. After eight hours in the crock on low, the potatoes were not falling apart. 1″ cubes may be too large. I’ll go smaller next time. I agree with the Worcestershire or something else for spark.

    • says

      Thanks for the note and rating.
      I put a note in the recipe about the thyme. The potatoes are fall apart in both my larger crock pots so yours may run a little cooler then mine. But 1 inch is the biggest I would want in stew so I put in 3/4 to 1 inch.

  17. Millie T says

    Thanks for the recipe! I found your site two weeks ago, and have already made this stew twice. I have to admit, I did some variations based upon what I had on hand (we use thighs since it’s more forgiving on cooking time), but I feel that your proportions are right on the nose. All the adults had a couple of big bowls apiece. I took Lisa’s excellent suggestion to use an immersion mixer at the end to thicken the soup up.

    For those who think that this is bland, make sure to add salt & pepper to taste towards the end of cooking. Also, if you have a newer crockpot that runs hot (mine will actually bubble on low setting at around the 4 hour mark) you’ll need to shorten the cooking time. I set my timer for about 5.5 hours total, but I think that it might be even better at 5 hours. Will definitely keep this in the rotation, thanks!

  18. Priscilla says

    i made this yesterday and it was delicious but I was unhappy with the many tiny fatty chicken bits floating throughout my stew that were impossible to remove. I used organic chicken breast pieces cut into cubes. Does anyone know why this happened or how to avoid it? This really makes the soup visually unappealing. I want a nice clear broth.

    • says

      About the only place they could come from is the chicken…. Be sure to trim any visible fat, there is very little in the chicken breasts otherwise. Many have suggested chicken thighs for tenderness but that is a lot fat. There is nothing else with fat other than the broth. Most can broth is low fat but homemade is higher in fat.

  19. PaulaD says

    For those who call “Bland”, I recommend a 1/2 tsp to1 tsp Curry Powder, will zing it up deliciously, without tomato(too much acidity) or corn. I also add a dash of Tumeric for medicinal purposes. Doesn’t affect taste & is good for you. Go light on the salt, heavy on the fresh black pepper. Canned mushrooms work fine & little red potatoes (uncut) are a treat my son likes to mash separately & add butter, then lick the fork! Have not got him completely trained yet (he is 47). He comes over regularly for”Mom’s” cooking & my slow cooker recipes are his favorite. Try cooking a pot roast, slow cooker style, same ingredients just take a cup or so of liquid, thicken with flour in sauce pan & serve as accompaning gravy.

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