The perfect old-fashioned Small Crock Pot Chicken Stew recipe packed with tender chicken, potatoes, and lots of vegetables in a tasty broth. Quick and easy to make.
Make your life easier with this classic old-fashioned comfort food that will warm you to the bone on a cool night. Loaded with chicken and veggies, it is delicious and easy to make.
Let the crock pot do the work so you can come home to a great dinner. This chicken stew recipe only needs 10 minutes of prep time with these simple step-by-step photo instructions.
Mades only 4 large servings in a 3 ½ quart or larger crock pot. Easy to increase or decrease to fit your needs. Easy to increase the flavor with the optional diced tomatoes and your choice of spices.
Don't miss the Smaller Crock Pot Beef Stew recipe. And check out a few other crock pot soup recipes, like Cheeseburger Soup, Chicken Noodle Soup, Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot, and Healthy Chicken Vegetable Soup.
This recipe is a smaller, simplified version and modification of a slow cooker recipe that appears almost identically on multiple recipe sites.
- Chicken—Skinless boneless chicken breasts or thighs
- Potatoes, garlic, and onion
- Carrots, celery, mushrooms—optional
- Frozen corn and peas
- Tomatoes—diced, optional
- Chicken broth
- Salt and black pepper
- Optional spices—poultry seasoning, celery seed, thyme
- Corn starch—Optional for thickening
👨🍳How to Make Chicken Stew
- Prepare onion, carrots, celery, and potatoes.
- Clean, trim, and cube chicken breasts
- Add all the ingredients except peas to the crock pot.
- Cook on low for 8 hours.
- Add the peas to the crock pot the 30 minutes of cooking.
- Cook until chicken is at least 165° and vegetables are tender.
- Skinless boneless chicken breast works great in a chicken stew, but chicken thighs would also be an excellent choice.
- The amount of chicken can vary. 1 to 1 ½ pound range is acceptable. This will be about 2 chicken breasts.
- This recipe is for a 3.5-4 quarts crock pot, or use 6.5 quarts or larger for a double batch. You can use a large crock pot for a small recipe, but it may cook a bit faster.
- You will need about 2 cups or a bit more potatoes. 1 medium Russet potato will be about a cup. Any potatoes will do as long as the size is correct for cooking.
- Too much onion can ruin a stew. The other vegetables have lots of leeways, but not onions. You need ¾ to 1 cup of chopped onion. A medium onion will be about 1 cup (a small is ¾ cup and a large is about 1 ½ cups).
- Cook until the chicken is tender and 165° and the potatoes and carrots are tender.
⬇️How to make this a "for two" recipe
This is a very easy recipe to cut in half.
- The full recipe makes about 8 to 10 cups of 4-5 servings.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart crock pot.
- Cook for the same amount of time.
All stews have potatoes of some type. After all, that is what differentiates stews from soups.
Yes, you add the chicken near the end of cooking when the vegetables are cooked. A pound of chicken will be about 3 cups of shredded pre-cooked chicken.
I suggest a cornstarch slurry of a tablespoon of cornstarch in a tablespoon of cold water for the last 30 minutes of cooking when you add the peas. Add more if you want thicker.
Other options are using less broth in the recipe or making a roux and adding that late in cooking. Potato flakes can also be added.
Leftovers—storage and reheating
Store leftover chicken stew in an airtight container in the refrigerator for 4 days or freezer for 3 months.
To reheat, thaw overnight in the refrigerator first if frozen. Then reheat on the stovetop in a saucepan over medium heat is preferred, but the microwave will work but may affect the chicken texture.
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Step-by-Step Photo Instructions
NOTE: Images are for a double batch and are from several cookings, so they may not match.
Prepare vegetables—chop 1 medium onion, 2-3 peeled carrots, and 1-2 ribs of celery. Next, about 2 cups of potatoes are peeled and cut into ¾ to 1-inch cubes—about 2 medium potatoes. Optional - 4 oz. mushrooms cleaned and halved.
Clean, trim, and cube 2 skinless boneless chicken breasts—about 1 to 1 ½ pounds.
Add the chicken, prepared veggies, ½ cup frozen corn, 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 on ½ cup of diced tomatoes.
Cook on low for 8 hours or high for 4 hours. Add peas 30 minutes before the end of cooking. Also, stir in a slurry of 1 tablespoon of cornstarch in 1 tablespoon of cold water if you want a thicker stew. If the vegetables are not fully tender at the end of cooking, go a bit longer.
Small Crock Pot Chicken Stew
- 1 to 1 ½ pounds Skinless boneless chicken breast - about 2– trimmed and cut into 1 inch cubes
- 1 onion - medium – diced
- 1-2 cloves garlic - crushed or minced
- 2-3 carrots - pealed and cut into 1 inch slices
- 1-2 stalks celery - diced
- 2 cup potatoes - peeled and cut into ¾ to 1 inch cubes
- 4 oz mushrooms - cleaned and halved-optional
- ½ cup frozen corn
- 14 oz chicken broth - low sodium
- 1 cup drained diced tomatoes - Optional, add if you want a tomato-based stew
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon celery seed - skip if you don't have
- ¼-1/2 teaspoon dry thyme - to taste. Optional
- ½ cup frozen peas
- 1 tablespoon cornstarch - optional for thickening-in cold water
- Prepare vegetables—chop 1 medium onion, 2-3 peeled carrots, and 1-2 ribs of celery. Next, about 2 cups of potatoes are peeled and cut into ¾ to 1-inch cubes—about 2 medium potatoes. Optional - 4 oz. mushrooms cleaned and halved.
- Clean, trim, and cube 2 skinless boneless chicken breasts—about 1 to 1 ½ pounds.
- Add the chicken, prepared veggies, ½ cup frozen corn, 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 on ½ cup of diced tomatoes.
- Cook on low for 8 hours or high for 4 hours. Add peas 30 minutes before the end of cooking. Also, stir in a slurry of 1 tablespoon of cornstarch in 1 tablespoon of cold water if you want a thicker stew. If the vegetables are not fully tender at the end of cooking, go a bit longer.
Your Own Private Notes
- This recipe is set for a smaller crock pot of 3 ½ to 4 quarts and 4 servings of about 2 cups each. It is a perfect recipe to double for a full-size crock pot and make 8 servings. You can also cook the smaller amount in the larger crock pot.
- Instructions are in the post for a half-size recipe.
- The amount of chicken, like most ingredients in many soups and stews, can vary some. 1 to 1 ½ pounds range is fine. Use either breasts or thighs.
- Other ingredients like celery, carrots, and potatoes can also vary by the amount you have.
- Like most chicken stews, this is a bland recipe. Spice to your taste. Thyme is suggested by most, but we usually leave it out. The optional tomato is a nice addition.
- This is a thinner stew. In this recipe, a slurry of cornstarch in cold water.
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's note: Originally published January 12, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
This recipe is featured in Our Best Soups.