101 Cooking For Two

  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
menu icon
go to homepage
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
subscribe
search icon
Homepage link
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
ร—
๐Ÿ Home ยป Recipes ยป Soup Recipes

Small Crock Pot Chicken Stew

Published: Dec 2, 2024 by Dan Mikesell AKA DrDan ยท 71 Comments

Jump to Recipe
Time: 8 hours hrs 10 minutes mins

This easy crock pot Chicken Stew recipe features tender chicken, potatoes, and lots of vegetables in a tasty broth. This versatile small-batch recipe can be made for two in a mini crock pot or scaled up for a crowd. I have also included stovetop instructions for faster results.

๐Ÿ“Ingredients

Chickenโ€”Skinless boneless chicken breasts or thighs
Aromaticsโ€”garlic and onion
Vegetablesโ€”potatoes, carrots, celery, mushrooms (optional), frozen corn, and frozen peas
Chicken brothโ€”low sodium
Salt and black pepper
Optional spicesโ€”poultry seasoning, celery seed, thyme, rosemary
Tomatoesโ€”diced, optional
Corn starchโ€”Optional for thickening

Chicken stew in a ladle.
Jump To (scroll for more)
  • ๐Ÿ“Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Chicken Stew in a Crock Potโ€”Step-by-Step Photo Instructions
  • ๐ŸฅฃVariation and ingredient options
  • โ™จ๏ธHow to cook chicken stew on the stovetop
  • ๐ŸฅฃHow to thicken a stew in a crock pot?
  • ๐Ÿ“‹Other recipes to warm you to the bone
  • โ†•๏ธHow to make this chicken stew for two or family-size
  • ๐Ÿฝ๏ธServing
  • โ„๏ธLeftoversโ€”storage and reheating
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

quote mark
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."

We make this classic old-fashioned stew for cold days. A small batch recipe that easily scales. It is one of my best recipes to warm you to the bone on a chilly night. It is also naturally gluten-free and is relatively low in sodium. It will fit a healthy diet, like a low-calorie and low-fat diet.

For other small crock pot chicken recipes, check out Small Crock Pot White Chicken Chili, Crock Pot Italian Chicken Pasta, or Crock Pot Chicken Fajitas.

๐Ÿ‘จโ€๐ŸณHow to Make Chicken Stew in a Crock Potโ€”Step-by-Step Photo Instructions

trimmed carrots and potatoes on a board.

1. Prepare carrots, celery, potatoes, and optional mushrooms.

two chicken breasts trimmed into chunks

2. Clean, trim, and cube chicken breasts.

adding trimmed chicken to the crock pot.

3. Add the chicken, veggies, frozen corn, chicken broth, garlic, spices, and optionally diced tomatoes.

Chicken stew in a ladle over the crock pot.

4. Cook on low for 6-8 hours or high for 3-4 hours. Add peas 30 minutes before the end of cooking. It is done when the chicken reaches 165ยฐ and the potatoes are tender.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

๐ŸฅฃVariation and ingredient options

Chicken: Use skinless boneless chicken thighs for more tender meat, but cook to 180ยฐ.

If you use pre-cooked or rotisserie chicken, add it near the end of cooking, when the vegetables are cooked. A pound of chicken will yield about 3 cups of shredded precooked chicken.

Potatoes: Use thin-skin potatoes, like red or Yukon gold potatoes, and skip the peeling. If using Russet potatoes, they should be peeled.

Making cream stew: Add ยฝ cup of milk or heavy cream to make a creamy chicken stew.

Spicing and other flavors: Vary your spicing for different flavors. Common are fresh rosemary, a bay leaf, and other fresh herbs to your taste.

I have included tomatoes as an option in my recipe. Two other I like are to add ยฝ cup of white wine. Or add 2 teaspoons of Worcestershire sauce for more flavor.

โ™จ๏ธHow to cook chicken stew on the stovetop

  1. Use a heavy pan like a Dutch oven with a few teaspoons of oil over medium-high heat.
  2. When the oil is hot, add the chicken.
  3. When the chicken starts to brown (4-5 minutes), add the veggies and cook another 4-5 minutes.
  4. Add the other ingredients except the peas. Decrease to simmer, cover, and cook for 45-60 minutes until chicken is 165ยฐ and potatoes/carrots are tender.
  5. Add the peas for the last 10-15 minutes of cooking. If using frozen green beans, they can go in with the potatoes or near the end, like peas would.

Save this recipe!

Enter your email address and we'll send the link straight to your inbox!

๐ŸฅฃHow to thicken a stew in a crock pot?

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.

๐Ÿ“‹Other recipes to warm you to the bone

Small Crock Pot Beef Stew

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.

beef stew in a white bowl

Check out a few other crock pot soup recipes, like Cheeseburger Soup, Chicken Noodle Soup, Vegetable Beef Soup, and Healthy Chicken Vegetable Soup. Or don't miss my popular Small Crock Pot Chili.

Or try some other comfort foods like Small Meatloaf for Two or Salisbury steak with onion gravy.

โ†•๏ธHow to make this chicken stew for two or family-size

This recipe is easy to cut in half or double to fit your needs. The full recipe makes about 4 servings of about 2 cups in a 3-4 quart crock pot. Perfect for our "for two" household with leftovers.

  1. Use the recipe card and adjust the number of servings to half or double.
  2. Use the amount of ingredients in the ingredient list, not the instructionsโ€”those do not adjust.
  3. The half recipe will fit in a 2-quart mini crock pot.
  4. A double recipe fits in a 6-quart or larger crock pot.

๐Ÿฝ๏ธServing

Serve with nice bread or biscuits, like Cornbread biscuits, Old Fashioned cornbread, or Low Calorie Biscuits.

โ„๏ธLeftoversโ€”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, which is preferred, but the microwave will work but may affect the chicken texture.

โ“FAQs

What makes stew different from soups?

All stews have potatoes of some type and are generally thicker.

Is it save to cook raw chicken in a crock pot?

Yes but it needs to reach 165ยฐ for safety. It is not safe to cook still frozen chicken in a crock pot, so it must be thawed first.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

Chicken stew in a ladle.

Small Crock Pot Chicken Stew

4.88 from 8 votes
From Dan Mikesell AKA DrDan
This easy crock pot Chicken Stew recipe features tender chicken, potatoes, and lots of vegetables in a tasty broth. This versatile small-batch recipe can be made for two in a mini crock pot or scaled up for a crowd. I have also included stovetop instructions for faster results.
Prep Time: 10 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 10 minutes minutes
Servings #/Adjustable :4 serving
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 1 to 1 ยฝ pounds Skinless boneless chicken breast - trimmed and cut into 1-inch cubes
  • 1 onion - medium โ€“ diced
  • 1-2 cloves garlic - crushed or minced
  • 2-3 carrots - peeled and cut into 1 inch slices
  • 1-2 stalks celery - diced
  • 2 cup potatoes - peeled and cut into ยพ to 1 inch cubes
  • 4 oz mushrooms - cleaned and halved-optional
  • ยฝ cup frozen corn
  • 14 oz chicken broth - low sodium
  • 1 cup drained diced tomatoes - Optional, add if you want a tomato-based stew
  • ยฝ teaspoon poultry seasoning
  • ยฝ teaspoon salt
  • ยผ teaspoon black pepper
  • ยฝ teaspoon celery seed - skip if you don't have
  • ยผ-1/2 teaspoon dry thyme - to taste. Optional
  • ยฝ cup frozen peas
  • 1 tablespoon cornstarch - optional for thickening-in cold water

Step-by-Step Instructions
 

  • Prepare vegetablesโ€”chop 1 medium onion, 2-3 peeled carrots, and 1-2 ribs of celery. Next, prep the potatoesย by peeling and cut into ยพ to 1-inch cubesโ€”about 2 medium potatoes for about 2 cups. Optional - 4 oz. mushrooms cleaned and halved.
    trimmed carrots and potatoes on a board.
  • Clean, trim, and cube 2 skinless boneless chicken breastsโ€”about 1 to 1 ยฝ pounds.
    trimmed and chopped chicken on red board
  • Add the chicken, prepared veggies, ยฝ cup frozen corn, 14 oz of chicken broth, 1-2 crushed or minced cloves of garlic, ยฝ teaspoon celery seed, ยผ to ยฝ teaspoon thyme(optional), ยฝ teaspoon poultry seasoning, ยฝ teaspoon salt, ยผ teaspoon pepper, and optionally on ยฝ cup of diced tomatoes.
    adding trimmed chicken to the crock pot.
  • Cook on low for 6-8 hours or high for 3-4 hours. Add peas 30 minutes before the end of cooking. It is done when the chicken reaches 165ยฐ and the potatoes are tender.
    Add peas 30 minutes before the end of cooking. If you want a thicker stew, stir in a slurry of 1 tablespoon of cornstarch in 1 tablespoon of cold water. If the vegetables are not fully tender at the end of cooking, cook a bit longer.
    Chicken stew in a ladle over the crock pot.

Recipe Notes

Pro Tips:

  1. This recipe is set for a smaller crock pot of 3 to 4 quarts and 4 servings of aboutย  2 cups each. It is a perfect recipe to double for a full-size crock pot and make 8 servings. Or a half recipe in a mini 2-quart crock pot. Specific instructions are in the recipe post.
  2. Like most ingredients in soups and stews, the amount of chicken can vary. A range of 1 to 1 ยฝ pounds is fine. Use either breasts or thighs.
  3. Other ingredients like celery, carrots, and potatoes can also vary by the amount you have.
  4. Like most chicken stews, this is a somewhat bland recipe. Spice to your taste. Thyme is suggested by most, but we usually leave it out. The optional tomato is a nice addition, but it needs adjustments of salt and pepper.
  5. This is a thinner stew. In this recipe, a slurry of cornstarch is added to cold water.
  6. If the vegetables are not tender at the end of cooking, go a bit longer.
  7. Good refrigerated for 4 days and frozen for 3 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 345.9 kcal (17%)Carbohydrates : 31.3 g (10%)Protein : 43 g (86%)Fat : 5.6 g (9%)Saturated Fat : 1.3 g (7%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 1.7 gTrans Fat : 0.02 gCholesterol : 108.9 mg (36%)Sodium : 555.8 mg (23%)Potassium : 1396.2 mg (40%)Fiber : 4.5 g (18%)Sugar : 4.9 g (5%)Vitamin A : 5339.5 IU (107%)Vitamin C : 20.1 mg (24%)Calcium : 57.9 mg (6%)Iron : 2.4 mg (13%)

Editor's note: Originally published January 12, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Lilly is running hard in the snow.

More Soup Recipes

  • Bowl of chicken parm soup.
    Chicken Parmesan Soup
  • Collage of soups.
    Our 12 Best Soup Recipes
  • beef stew in a white bowl
    Small Crock Pot Beef Stew
  • Pasta E Fagioli Soup in spoon
    Pasta e Fagioli Soup

Comments

    This post has been updated and republished. All comments are held for moderation due to spam issues. Cancel reply

    Your email address will not be published. Required fields are marked *

    Please leave a comment or question. All comments are moderated.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Gail Keller says

    June 27, 2013 at 4:45 pm

    Tried this recipe yesterday and I think it would be much better without the thyme. The 1t was way too overpowering (taste and smell) for us. Will try again without the thyme.

    Reply
    • Dan Mikesell says

      June 27, 2013 at 5:36 pm

      There is definitely a thyme taste and smell that I'm fine with but thanks for the comment that may be useful to others with the same taste. Cut it back or out and post a comment about how it went if you would.

  2. Donna Diamond says

    June 10, 2013 at 10:24 am

    Ok thanks! I'm preparing it right now, we can't wait to try it!!

    Reply
  3. Dan Mikesell says

    June 10, 2013 at 10:02 am

    I'm going on memory but I believe the 8 severing are 12 -16 oz (1.5 to 2 cups). I don't do small servings... There is a lot.

    Reply
  4. Donna Diamond says

    June 10, 2013 at 9:52 am

    I'm going to try this recipe today! Does anyone know how big a serving size is?

    Reply
  5. Dan Mikesell says

    May 06, 2013 at 7:40 pm

    This is one of my favorites. The 5 yr old actually eating second is good stuff.

    Reply
  6. Carey says

    May 06, 2013 at 7:09 pm

    Made this tonight... my 5 year old asked for seconds! Which is HUGE!!! Really good stuff! :)

    Reply
  7. Dr Dan says

    February 10, 2013 at 12:32 pm

    It came, I thank, from one of the recipe sites. But I found the same identical recipe on many sites. My contribution was to simplify things and I changed from cups of the veggies to the 4 carrots or 2stalks of celery etc. The worcestershire sounds good and I think I will try the flour when I do this again.

    Reply
  8. Julie says

    February 10, 2013 at 11:29 am

    Also, I add a little flour and cold water at the end of cooking, and stir over the heat until thickened to form the gravy.

    Reply
  9. Julie says

    February 10, 2013 at 11:25 am

    I've been using this recipe for a few years and it's one of our favorites. I sear the chicken on both sides and don't cut it into pieces until the stew is finished cooking. Also, we prefer it without the tomatoes, so I'll add a little worcestershire sauce sometimes, as a little acidity really complements it. Thanks for postiing the recipe. The place where I originally saw (what looks identical) is no longer online. :)

    Reply
  10. Dr Dan says

    December 16, 2012 at 6:55 pm

    Not as written. This is a 6.5 qt. It is about 2/3 full. Generally a crock pot should be 1/2 to 2/3 full if possible. Cut it in half for the small crock pot.

    Reply
  11. Diana Rodriguez says

    December 16, 2012 at 6:38 pm

    Can I use a 4qt crock pot for this?

    Reply
    • Carey says

      May 06, 2013 at 7:10 pm

      I did, and it came out perfect! 4 hours on high.

    • Dan Mikesell says

      May 06, 2013 at 7:31 pm

      I assume you mean a 4 qt. I tried to add it up and thought it was just about 4 qts. How full was it?

  12. Dr Dan says

    November 19, 2012 at 8:52 pm

    This is a 6 1/2 qt. All Clad. I don't think it would fit in anything under 5 qt. The liquid is not much but you have the potatoes, meat and and veggies. I adds up.

    I'm just starting a small crock pot series today with a 3 1/2 qt cooker and chicken noodle soup.

    Reply
  13. Emily says

    November 19, 2012 at 8:39 pm

    What size crick pot do you use? It doesn't seem like much liquid is called for.

    Reply
  14. Martha (MM) says

    May 05, 2011 at 7:36 pm

    And this one too!!

    Reply
  15. Kelly Anne says

    January 15, 2011 at 1:57 pm

    I really enjoy all your post and recipes! Keep them coming!

    Reply
  16. Jeffrey and Juli says

    January 13, 2011 at 8:12 pm

    Looks yummy!

    Reply
Newer Comments »

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
About DrDan

Pan Seared 30-min. Dinners

  • NY strip steak cut on an orange plate
    Pan Seared New York Strip Steak (Oven Finished & Juicy Every Time)
  • pork tenderloin on blue platter
    Pan Seared Oven Roasted Pork Tenderloin
  • cooked seared chicken breast on a white plate
    Pan Seared Oven Baked Chicken Breasts
  • filtet mignon with potatoes on a white plate
    How to Cook Filet Mignon in the Oven (Pan-Seared & Perfectly Juicy)
  • Pan Seared Oven Roasted Pork Chops from 101 Cooking for Two
    Pan Seared Oven Roasted Pork Chops
  • 30-Minute Boneless Pork Ribs (Oven-Baked Country-Style with BBQ Flavor)
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

Footer

BACK TO TOP
OF PAGE
Join the club
SUBSCRIBE TODAY

About

  • About DrDan and the Blog
  • Contact Me
  • Comment Policy
  • Guest Posts, Partnering, and Business Questions

Content

  • Food FAQ
  • Kitchen Reference Sheets
  • Recipes Featured in the Videos
  • Guide To Cooking for Two
  • Old Saved Recipes Collections

dogs by the pond

โ†‘ back to top โ†‘a

Privacy Policy | Terms of Service | Contact

COPYRIGHT ยฉ 2010-2025 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME