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.
Editor’s note: Originally published January 12, 2011. It has long suffered in need of a rewrite and editing of pictures. It is just a very nice stew. Please enjoy the redo.
This is a simplified version of a slow cooker recipe that appears identically on multiple recipe sites. It is not only delicious but extremely simple to make. Like most of the soup/chili/stew recipes, I’m “cooking for two with leftovers.”
This is the third soup in my “Week of Soups.”
Pre-Week of Soup Recipes
Week of Soups Recipes
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.
Pro Tips: Recipe Notes for Chicken Stew
The first thing to realize is that all chicken stews are a bit bland. Yep, chicken stew does not “pop” a lot of flavors, but that is just what a chicken stew is all about.
Let’s spice it up some.
The original recipe calls for one teaspoon of thyme. If you are a big thyme fan, great but it is a bit much for us. I changed it to optional 1/2 to 1 teaspoon.
I think the optional tomatoes is a great addition. A can of Rotel has been suggested by some comments on this and other sites. It should be good if you want a little southwest taste (I would skip the thyme then).
One commentator here suggests 1/2 teaspoon of curry which my wife would love. I’m doing curry next time.
Let’s talk chicken.
Chicken breast meat can dry a little in a recipe like this so skinless boneless chicken thighs would be a great substitute.
The thickness of the stew.
The last issue is the thickness of this stew. This is a little thinner than most stews. You could thicken with a roux.
You would need about 6 tablespoons of butter and 6 tablespoons of flour. Make a roux in a pan and after cooking some, add to the crock pot. To me, the opaqueness of this method just doesn’t seem right.
You could use cornstarch but reheating can be a problem since it may have a gel-like texture when reheated.
But for this recipe, I would suggest 3-4 tablespoons of tapioca would be the best if you want thicker. You can add it about 30 minutes before done when adding the peas.
Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional- 8 oz. mushrooms cleaned and halved.
Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.
Cook on low for 8 hours or high for 4 hours. Add peas 30 minutes before the end of cooking. Also, 3 tablespoons tapioca if you want thicker chili.
Simple Crock Pot Chicken Stew
- 2 pounds Skinless boneless chicken breast - about 3– trimmed and cut into 1 inch cubes
- 1 onion - large – diced
- 4 carrots - pealed and cut into 1 inch slices
- 2 stalks celery - diced
- 4-5 potatoes - peeled and cut into 3/4 to 1 inch cubes
- 8 oz mushrooms - cleaned and halved-optional
- 1 cup frozen corn
- 28 oz chicken broth
- 14 oz diced tomatoes - drained if you want a tomato based stew
- 1 teaspoon celery seed
- 1/2 to 1 teaspoon dry thyme - to taste... this is a little much for some
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional- 8 oz. mushrooms cleaned and halved.
- Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.
- Add the chicken, prepped veggies, 1 cup frozen corn, 28 oz chicken broth, 1 teaspoon celery seed, 1/2 to 1 teaspoon thyme, 1/2 teaspoon pepper, and optionally one 14 oz can diced tomatoes diced.
- Cook on low for 8 hours or high for 4 hours.
- Add peas 30 minutes before the end of cooking. Also, 3 tablesspoons tapioca if you want thicker chili.
- Like most chicken stews, this is a bit bland. Spice it up if you want.
- Skinless boneless chicken thighs would go well here.
- For this recipe I would suggest 3-4 tablespoons of tapioca would be the best if you want thicker.
- Will reheat and freeze well.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published January 12, 2011