Great for the smaller households but easy to double for larger families. With tender chicken, potatoes, and veggies all in a seasoned chicken broth, this chicken stew is both healthy and delicious.
The 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 anyway, you spend about 10 to 15 minutes preparation time and eat in 8 hours.
Like most of the soup/chili/stew recipes, I'm "cooking for two with leftovers." It is a perfect recipe for a small crock pot (3.5 or 4-quart) and makes only 4 servings.
A double recipe fits nicely in a full-size crock pot. I usually do a double, which is about the same work, and it will freeze well.
This is a simplified version of a slow cooker recipe that appears identically on multiple recipe sites. It is not only delicious but very simple to make.
This stew is loaded with chicken and veggies and delicious. It is easy to make with these simple step-by-step photo instructions.
I liked it a lot, and my wife loved it. It is so easy and really quite excellent for what it is. But all chicken stews are a bit bland.
Like most ingredients in many soups and stews, the amount of chicken can vary some. 1 to 1 ½ pound range is fine. This will be about 2 chicken breasts.
I tend to always use skinless boneless chicken breast, but chicken thighs would be an excellent choice, also.
I do not recommend already cooked chicken unless you add the chicken near the end of cooking when the vegetables are cooked.
All stews have potatoes of some type. After all, that is what differentiates stews from soups. The other vegetables are usually other root vegetables, aromatic like onion, and other garden vegetables.
You will need about 2 cups or a bit more. Any potatoes will do as long as the size is correct for cooking. But I like to classify thick skin (russets) vs. thin skin (most others).
Russets are a great choice for stew, they are high in starch and will hold their texture well, but they need to be peeled and cut into the correct size for cooking. A medium russet will yield about a cup or a bit more when peels and cubed.
Thinner skin potatoes like Red or Yukon Gold can just be cleaned and cut up. But it may be peeled if you prefer.
Almost a mandatory ingredient, they will add lots of flavor and color.
Many people will add "baby carrots," but try to avoid that. They are really pieces of woody overgrown carrots with poor bad texture and little taste. If you must, fine, but please try to use whole carrots that are medium-thick peeled and cut up.
Too much onion can ruin a stew. The other vegetables have lots of leeway, 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 large about 1 ½ cups).
The celery, corn, green beans, and peas in my recipe are added for a variety of tastes and need to be added at the correct times to ensure correct cooking. But their amounts are more of a "to taste" thing. We love lots of celery and peas and usually double them.
👨🍳How to Cook Chicken Stew
The traditional spice is thyme and is included as the main option.
The optional tomatoes are a great addition. A half can of Rotel has been suggested by some. It should be good if you want a little southwest taste (I would skip the thyme then).
Other suggestions would be ½ teaspoon of curry, paprika, or poultry seasoning.
I suggest a tablespoon of tapioca near the end of cooking and add more if you want thicker.
Other options are to use less broth in the recipe or make a roux and add that late in cooking. Potato flakes can also be added.
I do not suggest corn starch since liquids thickened with corn starch tend to become jelly-like then leftover and do not reheat well.
3.5-4 quarts for this recipe or 6.5 quarts or larger for a double batch.
8 hours on low or 4-5 hours on high. Cook until chicken is tender and 165° minimum, along with the potatoes and carrots being tender.
Good refrigerated for 3-4 days and frozen for 2-3 months.
NOTE: Images are for a double batch and are from several cookings, so they may not match.
Prepare veggies. Chop 1 medium onion, 2 peeled carrots, and 1 rib of celery. Next, 2 medium potatoes are peeled and cut into ¾ to 1-inch cubes. 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, ½ teaspoon celery seed, ¼ to ½ teaspoon thyme(optional), 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, 1 tablespoon (or more) tapioca if you want thicker. If the vegetables are not fully tender at the end of cooking, go a bit longer.
Smaller 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
- 2 carrots - pealed and cut into 1 inch slices
- 1 stalks celery - diced
- 2-3 medium russet 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
- 1 cup diced tomatoes - drained if you want a tomato based stew
- ½ teaspoon celery seed - skip if you don't have
- ¼-1/2 teaspoon dry thyme - to taste. Optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup frozen peas
- Prepare veggies. Chop 1 medium onion, 2 peeled carrots, and 1 rib of celery. Next, 2 medium potatoes are peeled and cut into ¾ to 1-inch cubes. 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, ½ teaspoon celery seed, ¼ to ½ teaspoon thyme(optional), ½ teaspoon salt, ¼ teaspoon pepper, and optionally on ½ cup of diced tomatoes to a 3 ½ to 4 quarts crock pot.
- Cook on low for 8 hours or high for 4 hours. Add peas 30 minutes before the end of cooking. Also, 1 tablespoon tapioca if you want thicker stew.
- This recipe is set for a smaller crock pot of 3 ½ to 4 quarts and 4 servings. 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.
- 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 breast or thighs.
- Other ingredients like celery, carrots, and potatoes can also vary some 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. Other possible spicing options ½ teaspoon of curry, paprika, or poultry seasoning. The optional tomato is a nice addition.
- This is a thinner stew. In this recipe, I suggest tapioca to thicken.
- If the vegetables are not tender at the end of cooking, go a bit longer.
- Good refrigerated for 3-4 days and frozen for 2-3 months.
- The serving size is about 1 ½ cups or a little more if you add the tomatoes.
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.