This dump-and-go crock pot chicken stew recipe has tender chicken, potatoes, and veggies in a seasoned chicken broth. It is both healthy and delicious. This smaller recipe is ideal for a small household or is quickly doubled to full size.
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 preparing and eating 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 large servings.
This recipe is a simplified version of a slow cooker recipe that appears almost 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.
🐓Ingredients for Crock Pot Chicken Stew
Skinless boneless chicken breast works great in a chicken stew, but chicken thighs would also be an excellent choice. Like most ingredients in many soups and stews, the amount of chicken can vary some. 1 to 1 ½ pound range is acceptable. This will be about 2 chicken breasts.
What potatoes to use in chicken stew?
All stews have potatoes of some type. After all, that is what differentiates stews from soups.
Russets are an excellent 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 peeled 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.
You will need about 2 cups or a bit more of potatoes. Any potatoes will do as long as the size is correct for cooking.
What other vegetables to use in chicken stew?
Carrots are 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 pieces of somewhat woody overgrown carrots with poor texture and little taste. If you must, fine, but please try to use whole carrots that are medium-thick peeled and cut up
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 proper cooking. But their amounts are more of a "to taste" thing. We love lots of celery and peas and usually double them.
How much onion to add to chicken stew?
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).
How to seaons chicken stew?
The traditional spice is thyme and is included as the primary 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.
👨🍳How to Cook Crock Pot Chicken Stew
- Prepare onion, carrots, celery, potatoes.
- Clean, trim, and cube chicken breasts
- Add all the ingredients except peas to the crock pot.
- Cook on low for 8 hours.
- Add peas the 30 minutes of cooking.
This recipe is for 3.5-4 quarts crock pot or use 6.5 quarts or larger for a double batch. Cook for 8 hours on low or 4-5 hours on high. Cook until the chicken is tender and 165° and the potatoes and carrots are tender.
❓FAQs for Chicken Stew
I do not recommend already cooked chicken unless you add the chicken near the end of cooking when the vegetables are cooked.
I do not recommend already cooked chicken unless 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 tablespoon of tapioca near the end of cooking and 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.
I do not suggest corn starch since liquids thickened with corn starch tend to become jelly-like then leftover and do not reheat well.
Good refrigerated for 3-4 days and frozen for 2-3 months.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
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.
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
- 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 drained diced tomatoes - Optional, add 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.
My 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.
- 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 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.