This crock pot chicken stew is an easy slow cooker recipe with tender chicken, potatoes, and vegetables in a rich broth. It works in any size crock pot-from 2-quart to family size.
With 10 minutes of simple prep, you just dump and go, letting the slow cooker do the work while you collect the rewards (and maybe some praise for your laziness).
Jump To (scroll for more)
- ❤️ Why You'll Love This Recipe
- 🐓 Ingredients for Crock Pot Chicken Stew
- 👨🍳 Quick Overview: Crock Pot Chicken Stew
- ✅ Pro Tips for the Best Stew
- 🥣 Chicken, Veggies & Thickening Options
- 🌿 Flavor & Finish Options for Chicken Stew
- ♨️ How to Cook Chicken Stew on the Stovetop
- ↕️ Adjusting for Two or Family Size
- 🐔 Related Crock Pot Chicken Recipes
- 🍽️ Serving Suggestions
- ❄️ Leftovers-Storage & Reheating
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Kristen:
"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."
❤️ Why You'll Love This Recipe
- Easy, real food - Just 10 minutes of prep and let the crock pot handle the rest.
- Fits your pot - Works in a mini, mid-size, or big family slow cooker.
- Classic comfort - Chicken, potatoes, and veggies in a cozy, hearty broth.
- Healthy balance - Naturally gluten-free and lighter than creamy stews.
- Beginner-friendly - No tricky steps; if you can chop and stir, you can do this.
🐓 Ingredients for Crock Pot Chicken Stew
- Chicken - boneless, skinless breasts or thighs
- Aromatics - garlic and onion
- Vegetables - potatoes, carrots, celery, optional mushrooms, plus frozen green beans, corn, and peas (added with the main vegetables; peas go in at the end)
- Chicken broth - low-sodium
- Seasoning - salt and pepper, with optional poultry seasoning, celery seed, thyme, or rosemary
- Tomatoes - diced, optional
- Cornstarch - for optional thickening
- Optional finish - add cream at the end for a creamy stew or tomatoes for a lighter, tangy version
👨🍳 Quick Overview: Crock Pot Chicken Stew
1. Prep carrots, celery, potatoes, and optional mushrooms.
2. Trim and cube chicken breasts or thighs.
3. Add chicken, veggies, frozen corn or beans, broth, garlic, spices, and (optional) diced tomatoes.
4. Cook on LOW 6-8 hours or HIGH 3-4 hours. Add peas in the last 30 minutes. Done when chicken reaches 165°F and potatoes are tender.
Optional finish: stir in cream at the end for a creamy version.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions-or keep reading for tips, veggie options, and serving ideas.
✅ Pro Tips for the Best Stew
- Add peas in the last 30 minutes so they stay bright and firm.
- Use chicken thighs if you want meat that stays juicy, even with longer cooking.
- Stir in cream at the end - never early - or it may curdle in the slow cooker.
- For thicker stew, use a cornstarch slurry (1 Tbsp per 2-4 cups stew) during the last 30 minutes.
- Chicken stew is mild by design, so don't hesitate to make it your own. Check out the tomato and Worcestershire sauce options.
🥣 Chicken, Veggies & Thickening Options
- Chicken - Breasts are lean and done at 165°F. Thighs are juicier and more forgiving, cooking nicely up to 180°F. Or use rotisserie chicken-just stir it in near the end so it doesn't dry out.
- Potatoes & Veggies - Red or Yukon gold hold their shape without peeling. Russets work fine if peeled. Frozen peas go in at the end to stay bright. Add mushrooms, green beans, or bell peppers if you like.
- Thickening - Keep it brothy, or use a cornstarch slurry: 1 tablespoon cornstarch per 2-4 cups of stew (mix with cold water first). Add during the last 30 minutes. Potato flakes also work for a quick fix.
🌿 Flavor & Finish Options for Chicken Stew
Chicken stew is mild by design, so don't hesitate to make it your own. Try layering in herbs, tomatoes, or Worcestershire sauce to boost flavor and make it uniquely yours.
- Herbs & spices - Add rosemary, thyme, a bay leaf, or poultry seasoning for depth.
- Flavor boosters - A splash of Worcestershire sauce or white wine gives the broth more punch.
- Tomatoes - Diced tomatoes brighten the stew with a tangy edge.
- Creamy vs brothy - For a creamy slow cooker chicken stew, stir in milk or cream at the end. Keep it broth-based for a lighter, classic version.
♨️ How to Cook Chicken Stew on the Stovetop
- Heat a Dutch oven or heavy pan with a little oil over medium-high heat.
- Add the chicken and cook until it just starts to brown, about 4-5 minutes.
- Stir in the carrots, potatoes, celery, onion, and (optional) corn or green beans. Cook another 4-5 minutes.
- Add broth, garlic, seasonings, and any extras (except peas). Bring to a simmer, cover, and cook 45-60 minutes until the chicken reaches 165°F and the vegetables are tender.
- Stir in peas during the last 10-15 minutes so they stay bright and firm.
↕️ Adjusting for Two or Family Size
This recipe makes about 4 servings (roughly 2 cups each) in a 3-4 quart crock pot. It's easy to scale down or up:
- Half batch - Fits in a 2-quart mini crock pot. Perfect for cooking for two with minimal leftovers.
- Full batch - Works in a 3-4 quart crock pot. About 4 servings.
- Double batch - Needs a 6-quart or larger crock pot. Great for families or freezing extras.
👉 Thickening tip: Use 1 tablespoon of cornstarch per 2-4 cups of stew (mixed with cold water first). Scale the slurry up or down to match your batch size and thickening needs.
Best Crock Pot Beef Stew - An Easy Any Size Recipe
Everybody will love this delicious Crock Pot Beef Stew with tender meat and vegetables. The ultimate comfort food that will warm you to the bone.
🐔 Related Crock Pot Chicken Recipes
For more easy crock pot chicken dinners, try:
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🍽️ Serving Suggestions
Serve this stew with bread or biscuits for dipping. Try:
❄️ Leftovers-Storage & Reheating
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Up to 3 months.
- Reheat: Thaw overnight if frozen. Warm on the stovetop over medium heat for the best texture. The microwave works, but it may toughen the chicken.
❓FAQs
Stew is thicker, with potatoes or other starches, while soup is usually brothier.
Yes, as long as the chicken cooks until it reaches 165°F. Do not use frozen chicken-it must be thawed first.
The easiest way is with a cornstarch slurry-mix 1 tablespoon cornstarch with 1 tablespoon cold water for every 2-4 cups of stew. Stir it in during the last 30 minutes of cooking. Potato flakes also work for a quick fix.
Most stews, including this one, are naturally gluten free if you thicken them without flour. Use cornstarch or potato flakes instead of a flour roux, and check your broth label to be sure it's marked gluten free.
Yes. Stir in milk or cream at the end for a creamy slow cooker chicken stew.
📖The Recipe Card
Crock Pot Chicken Stew (Easy Any Size Slow Cooker Recipe)
Ingredients
- 1-1½ pounds boneless skinless chicken breast - trimmed and cut into 1-inch cubes
- 1 medium onion - diced
- 1-2 cloves garlic - crushed or minced
- 2-3 carrots - peeled and cut into 1 inch slices
- 1-2 stalks celery - diced
- 2 cups potatoes - peeled and cut into ¾-1-inch cubes (about 2 medium)
- ½ cup frozen corn
- ½ cup frozen green beans
- ½ cup frozen peas - add near the end
- 14 oz low-sodium chicken broth
- ½ teaspoon poultry seasoning - skip if you don't have
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon celery seed - skip if you don't have
- ¼-½ teaspoon dry thyme - to taste. Optional
- cornstarch - optional for thickening-in cold water
- 1 cup drained diced tomatoes - Optional, add if you want a tomato-based stew
- 4 oz mushrooms - cleaned and halved (optional)
Step-by-Step Instructions
Prepare vegetables
- Prepare vegetables-chop 1 medium onion, 2-3 peeled carrots, and 1-2 ribs of celery. Next, prep the potatoes by peeling and cutting into ¾- 1-inch cubes - about 2 medium potatoes for about 2 cups. Optional - 4 oz. of cleaned and halved mushrooms.
Prepare chicken
- Clean, trim, and cube 2 skinless boneless chicken breasts-about 1-1½ pounds.
Load the crock pot
- Add the chicken, prepared veggies, ½ cup frozen corn and beans, 14 oz of chicken broth, 1-2 crushed or minced cloves of garlic, ½ teaspoon celery seed, ¼ to ½ teaspoon thyme(optional), ½ teaspoon poultry seasoning, ½ teaspoon salt, ¼ teaspoon pepper, and optionally ½ cup of diced tomatoes.
Cook
- On LOW 6-8 hours or HIGH 3-4 hours. Add peas during the last 30 minutes. The stew is done when the chicken reaches 165°F and the potatoes are tender. For a thicker stew, stir in a cornstarch slurry (1-2 tablespoons of cornstarch mixed with an equal amount of cold water) during the last 30 minutes. If vegetables aren't fully tender, cook a bit longer.
Recipe Notes
Pro Tips:
- Set for a 3-4 quart crock pot and about 4 servings of about 2 cups each. Double for a 6-quart (about 8 servings) or make a half batch in a 2-quart mini crock pot.
- Like most ingredients in soups and stews, the amount of chicken can vary. A range of 1-1½ pounds is fine. Use either breasts or thighs.
- Other ingredients like celery, carrots, and potatoes can also vary by the amount you have.
- Chicken stew is mild by design; season to taste. Thyme is optional. Tomatoes add a nice tang but may need a pinch more salt/pepper.
- This is a thinner stew by default. To thicken, use a cornstarch slurry. A good guide is 1 tablespoon of cornstarch per 2-4 cups of stew, added in the last 30 minutes.
- If the vegetables are not tender at the end of cooking, go a bit longer.
- Good refrigerated for 4 days and frozen for 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: Originally published January 12, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
MDNY102 says
Bland???? I think not! By chance I did not have conventional poultry seasoning available, but had the Watkins organic seafood and poultry seasoning. Wow. The dish was not lacking for zip in the least. Great recipe and the Watkins seasoning really puts it over the top.
Dan Mikesell AKA DrDan says
Welcome to the blog and thanks for the note and rating.
I have put some Watkins in my Amazon cart for the next time I order.
Thanks again,
Dan
MDNY102 says
Full disclosure, I’ve been making your chili and beef stew recipes for several years. All great. Thanks for your website.
Gail says
Hi, you wonderful cook you! I' like to make this on top of the stove or oven. Any suggestions? Also how to thicken.
Dan Mikesell AKA DrDan says
Hi Gail,
For stovetop, use a heavy pan like a Dutch oven with a few teaspoons of oil over medium high heat. When hot, add the chicken, when starting to brown (4-5 minutes) then add the veggies and cook another 4-5 minutes. Add the other things except the peas. Decrease to simmer, cover and cook for 45-60 minutes until chicken is 165° and potatoes/carrots are tender. Add the peas the last 10-15 minutes of cooking. If using green beans, they can go in with the potatoes or near the end like peas would.
To thicken, the tapioca is used but you can make a slurry of flour or cornstarch to thicken instead.
Dan
Deborah J. Lein says
Easy to make. I added another carrot and celery. Kept the thyme, halved the bay leaf (to one (not my favorite flavor). I find that lemon juice adds the spark that chicken soup or stew needs. (A Williams Sonoma tip). I use fresh or organic but never use reconstituted lemon juice. It leaves a metallic aftertaste in my opinion. For a large crockpot I start with a TBSP. Small crockpot start with 1tsp. And you'll find you won't need more salt.
Sara says
hey y'all, its crockin as we speak, one note, if you are like me and over chop veggies etc, add your chicken to the crock pot first, that way its on the bottom near the heat. i added mine last (i was chopping everything while my chicken thawed), and now my chicken is on top. i am anticipating it being tricky to get the top pieces up to temperature.
Sara Upstate NY
Sara says
ps, and my crock pot is very full and tough to stir to get chicken towards the bottom.
Sandra Pare says
Hi Sara. Late question, but do you remember if you had to cook it longer than normal? and did you cook on high? Thanks!
Dan Mikesell AKA DrDan says
Hi Sandra,
DrDan here. Welcome to the blog.
I don't know if you will get an answer. Peolpe seem to almost never reply around here and I missed her last winter.
I would say her issue is more related to how full a crock pot should be. Crock pots cook more redictabably when filled 1/3 to 2/3 full. If under, it heats and cooks a bit faster. If over 2/3 full and cooking is delayed. And over 75% full is always a problem.
With a stew, you do want to be sure the chicken reaches 165 degrees and the vegetables are tender.
Hope that helps some.
Dan
Justine says
Hello, I add some summer savory and poultry seasoning powder to my chicken stew for extra flavor, also add rutabaga but leave out tomato, mushrooms and corn. I don't use anything to thicken it, love it just the way it is, so yummy!!
Love your recipes by the way!!
Peggy waskowiak says
I used a can of cream of chicken soup. It helped to thicken it and added flavor. Add less salt
Stephanie says
Is this more like a chunky soup? Would it be served over noodles, with dumplings, or just by itself? I'm having a hard time wrapping my brain around what this is exactly. Thanks!
Dan Mikesell AKA DrDan says
Hi Stephanie,
Chunky soup is about right but the broth is relatively thin and not something I would put on noodles. It is for eating like a soup. If you thicken it a lot as I discussed in the post, you could use it on noodles but that is not the intent.
Dan
Kenneth says
I have not made this yet but wanted to thank you for your soup for a week series. I especially like the crockpot options. I am starting to plan for this summers camping in Alaska and when we have electric hook ups I like to put a crockpot on in the morning and then explore for a day and come back to a hot and hearty meal. I add cornbread cooked over the fire and eat very well. I have at least 4 trips of options and counting from your site. I greatly appreciate your efforts.
DrDan says
Hi Ken,
Please be sure to taste test this. It is bland and you might want more spice (a guy thing). See the discussion in the post.
Dan
Samantha Paul says
Hello DrDan...!amazing its really nice and these dish looks sooo yummy; delicious, i will make this corck pot chicken in upcoming weekend. Thanks for sharing....!
Roxanne says
Thank you for the wonderfully easy and tasty chicken stew! I found it to have a great flavour and found nothing lacking. I did add a few extra carrots and an extra stick of celery. I did use some flour and water to thicken near the end of cooking. Served with some warm biscuits and a comforting meal was enjoyed by all.
5 star ⭐️ rating definitely deserved!
DrDan says
Hi Roxanne,
It is a little bland but that is what chicken stew is. I always think of this recipe as a starting point to modify.
I do love it with a good biscuit.
Thanks for the note.
Dan
Therese says
Well, I'm trying this recipe for the first time today. So far, after following the recipe exactly, and I put my crockpot on high, after the four hours, the chicken was done, but the veggies, potatoes and carrots especially, were still hard as a rock. So, I took the chicken out after four hours and set aside. I am continuing to cook the veggies on high. Looking like it will take an extra two hours at least. I think I will also add some flour/milk mixture to make it creamy in the end.
DrDan says
Not even close. Cut in half.
DrDan
Shannon says
I am going to try this tomorrow. I am new to the cock pot recipes but game to try anything this easy!
Zia says
I have not used a slow cooker before, so this was the inaugural recipe for my new crock pot. I have a smaller pot than the recipe calls for, so I reduced quantities a bit. I like things with a lot of herb flavor, so in addition to the thyme I added savory and sage. Also about a teaspoon of sea salt at the beginning of cooking. Then a bit of black pepper at the end of 4 hours. It is not bland! I might even add a little cumin next time, and will also definitely try the curry version another reviewer suggested. But it turned out very tasty, and would be good with even fewer herbs.
Cooking time: after 4 hours on the high setting on my 4.5 qt cooker, the potatoes and carrots were still not quite done. Edible but way too firm (some of the carrot bits even had a slight crunch). Fortunately, since this was a maiden voyage I built in some extra time to my desired dinner hour. I turned the pot back on at the high setting about an hour ago and it's close to done. I think 6 hours on high will work best in my pot (Crock Pot brand).
All in all, a great recipe that I will make again, and also share with friends. Thank you!
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.
DrDan says
Thanks for the note and ratings. Excellent comments. I love variations.
DrDan
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.
DrDan 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.
DrDan
Matt says
The other option is to stew the chicken in the broth first for a couple hours. Turn off the crock pot and let it cool (if you're really concerned you can pop it into the fridge overnight). After its cooled all the fat will be on the top for you to scoop out leaving the clear broth. Then just put it back on the heat and throw all the other stuff in as in the recipe.