This slow cooker chicken stew is hearty, easy, and flexible enough for any size crock pot—from a 2-quart mini to a family-sized slow cooker. Tender chicken, potatoes, and veggies simmer together into cozy comfort food with almost no effort.
With about 10 minutes of prep, just dump it in and let the slow cooker do the work while you get on with your day (and take all the credit later).
Quick Answer: How Long to Cook Chicken Stew in a Slow Cooker
- On LOW: 6–8 hours
- On HIGH: 3–4 hours
- Done when: chicken is 165°F and potatoes are tender
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- 📋 TL;DR (Recipe Summary)
- 🐓 Ingredients for Slow Cooker Chicken Stew
- 👨🍳 Quick Overview: How to Make Slow Cooker Chicken Stew
- ✅ Pro Tips for the Best Stew
- 🥣 Chicken, Veggies & Thickening Options
- 🌿 Flavor & Finish Options for Chicken Stew
- ♨️ How to Cook Chicken Stew on the Stovetop
- ↕️ Slow Cooker and Recipe Sizes (2 to Family)
- 🍽️ Serving Suggestions
- 🐔 More Crock Pot Chicken Recipes
- ❄️ Leftovers—Storage & Reheating
- ❓FAQs
- 📖The Recipe Card
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."
📋 TL;DR (Recipe Summary)
What it is: Hearty slow cooker chicken stew with tender chicken, potatoes, and veggies—easy comfort food for any crock pot size.
Why you’ll love it: Just 10 minutes of prep, flexible for 2-qt minis or large pots, and no canned soup shortcuts.
How to make it: Add everything to the slow cooker and cook 6–8 hours on LOW or 3–4 on HIGH until chicken is tender.
Jump to the Recipe Card or keep reading for details and options.
What to make next: Try my Best Crock Pot Beef Stew – Easy Any Size Recipe for another hearty slow-cooked classic.
🐓 Ingredients for Slow Cooker Chicken Stew
- Chicken – boneless, skinless breasts or thighs
- Aromatics – garlic and onion
- Vegetables – potatoes, carrots, celery, optional mushrooms, plus frozen green beans, corn, and peas (added with the main vegetables; peas go in at the end)
- Chicken broth – low-sodium
- Seasoning – salt and pepper, with optional poultry seasoning, celery seed, thyme, or rosemary
- Tomatoes – diced, optional
- Cornstarch – for optional thickening
- Optional finish – add cream at the end for a creamy stew or tomatoes for a lighter, tangy version
👨🍳 Quick Overview: How to Make Slow Cooker Chicken Stew
Before you jump in, it’s just a few simple steps and your slow cooker does the rest.
1. Prep carrots, celery, potatoes, and optional mushrooms.
2. Trim and cube chicken breasts or thighs.
3. Add chicken, veggies, frozen corn or beans, broth, garlic, spices, and (optional) diced tomatoes.
4. Cook on LOW 6–8 hours or HIGH 3–4 hours. Add peas in the last 30 minutes. Done when chicken reaches 165°F and potatoes are tender.
Optional finish: stir in cream at the end for a creamy version.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips, veggie options, and serving ideas.
✅ Pro Tips for the Best Stew
- Add peas in the last 30 minutes so they stay bright and firm.
- Use chicken thighs if you want meat that stays juicy, even with longer cooking.
- Stir in cream at the end – never early – or it may curdle in the slow cooker.
- For thicker stew, use a cornstarch slurry (1 Tbsp per 2–4 cups stew) during the last 30 minutes.
- Chicken stew is mild by design, so don’t hesitate to make it your own. Check out the tomato and Worcestershire sauce options.
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🥣 Chicken, Veggies & Thickening Options
- Chicken – Breasts are lean and done at 165°F. Thighs are juicier and more forgiving, cooking nicely up to 180°F. Or use rotisserie chicken—just stir it in near the end so it doesn’t dry out.
- Potatoes & Veggies – Red or Yukon gold hold their shape without peeling. Russets work fine if peeled. Frozen peas go in at the end to stay bright. Add mushrooms, green beans, or bell peppers if you like.
- Thickening – Keep it brothy, or use a cornstarch slurry: 1 tablespoon cornstarch per 2–4 cups of stew (mix with cold water first). Add during the last 30 minutes. Potato flakes also work for a quick fix.
🌿 Flavor & Finish Options for Chicken Stew
Chicken stew is mild by design, so don’t hesitate to make it your own. Try layering in herbs, tomatoes, or Worcestershire sauce to boost flavor and make it uniquely yours.
- Herbs & spices – Add rosemary, thyme, a bay leaf, or poultry seasoning for depth.
- Flavor boosters – A splash of Worcestershire sauce or white wine gives the broth more punch.
- Tomatoes – Diced tomatoes brighten the stew with a tangy edge.
- Creamy vs brothy – For a creamy slow cooker chicken stew, stir in milk or cream at the end. Keep it broth-based for a lighter, classic version.
♨️ How to Cook Chicken Stew on the Stovetop
- Heat a Dutch oven or heavy pan with a little oil over medium-high heat.
- Add the chicken and cook until it just starts to brown, about 4–5 minutes.
- Stir in the carrots, potatoes, celery, onion, and (optional) corn or green beans. Cook another 4–5 minutes.
- Add broth, garlic, seasonings, and any extras (except peas). Bring to a simmer, cover, and cook 45–60 minutes until the chicken reaches 165°F and the vegetables are tender.
- Stir in peas during the last 10–15 minutes so they stay bright and firm.
↕️ Slow Cooker and Recipe Sizes (2 to Family)
This recipe makes about 4 servings (roughly 2 cups each) in a 3–4 quart crock pot. It’s easy to scale down or up:
- Half batch – Fits in a 2-quart mini crock pot. Perfect for cooking for two with minimal leftovers.
- Full batch – Works in a 3–4 quart crock pot. About 4 servings.
- Double batch – Needs a 6-quart or larger crock pot. Great for families or freezing extras.
👉 Thickening tip: Use 1 tablespoon of cornstarch per 2–4 cups of stew (mixed with cold water first). Scale the slurry up or down to match your batch size and thickening needs.
🍽️ Serving Suggestions
Serve this stew with bread or biscuits for dipping. Try:
🐔 More Crock Pot Chicken Recipes
For more easy crock pot chicken dinners, try:
❄️ Leftovers—Storage & Reheating
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Up to 3 months.
- Reheat: Thaw overnight if frozen. Warm on the stovetop over medium heat for the best texture. The microwave works, but it may toughen the chicken.
❓FAQs
Stew is thicker, with potatoes or other starches, while soup is usually brothier.
Yes. Cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
The easiest way is with a cornstarch slurry—mix 1 tablespoon cornstarch with 1 tablespoon cold water for every 2–4 cups of stew. Stir it in during the last 30 minutes of cooking. Potato flakes also work for a quick fix.
Most stews, including this one, are naturally gluten free if you thicken them without flour. Use cornstarch or potato flakes instead of a flour roux, and check your broth label to be sure it’s marked gluten free.
Yes. Stir in milk or cream at the end for a creamy slow cooker chicken stew.
📖The Recipe Card
Slow Cooker Chicken Stew (Easy Any Size Crock Pot)
Ingredients
- 1–1½ pounds boneless skinless chicken breast - trimmed and cut into 1-inch cubes
- 1 medium onion - diced
- 1–2 cloves garlic - crushed or minced
- 2–3 carrots - peeled and cut into 1 inch slices
- 1–2 stalks celery - diced
- 2 cups potatoes - peeled and cut into ¾–1-inch cubes (about 2 medium)
- ½ cup frozen corn
- ½ cup frozen green beans
- ½ cup frozen peas - add near the end
- 14 oz low-sodium chicken broth
- ½ teaspoon poultry seasoning - skip if you don't have
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon celery seed - skip if you don't have
- ¼–½ teaspoon dry thyme - to taste. Optional
- cornstarch - optional for thickening-in cold water
- 1 cup drained diced tomatoes - Optional, add if you want a tomato-based stew
- 4 oz mushrooms - cleaned and halved (optional)
Step-by-Step Instructions
Prepare vegetables
- Prepare vegetables—chop 1 medium onion, 2–3 peeled carrots, and 1–2 ribs of celery. Next, prep the potatoes by peeling and cutting into ¾- 1-inch cubes – about 2 medium potatoes for about 2 cups. Optional – 4 oz. of cleaned and halved mushrooms.
Prepare chicken
- Clean, trim, and cube 2 skinless boneless chicken breasts—about 1–1½ pounds.
Load the crock pot
- Add the chicken, prepared veggies, ½ cup frozen corn and beans, 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 ½ cup of diced tomatoes.
Cook
- On LOW 6–8 hours or HIGH 3–4 hours. Add peas during the last 30 minutes. The stew is done when the chicken reaches 165°F and the potatoes are tender. For a thicker stew, stir in a cornstarch slurry (1–2 tablespoons of cornstarch mixed with an equal amount of cold water) during the last 30 minutes. If vegetables aren’t fully tender, cook a bit longer.
Recipe Notes
Pro Tips:
- Set for a 3–4 quart crock pot and about 4 servings of about 2 cups each. Double for a 6-quart (about 8 servings) or make a half batch in a 2-quart mini crock pot.
- Like most ingredients in soups and stews, the amount of chicken can vary. A range of 1–1½ pounds is fine. Use either breasts or thighs.
- Other ingredients like celery, carrots, and potatoes can also vary by the amount you have.
- Chicken stew is mild by design; season to taste. Thyme is optional. Tomatoes add a nice tang but may need a pinch more salt/pepper.
- This is a thinner stew by default. To thicken, use a cornstarch slurry. A good guide is 1 tablespoon of cornstarch per 2–4 cups of stew, added in the last 30 minutes.
- 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.
Your Own Private Notes
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)
Originally published January 12, 2011. Updated with new photos, improved structure, and clearer instructions for any slow cooker size.
Millie T says
Thanks for the recipe! I found your site two weeks ago, and have already made this stew twice. I have to admit, I did some variations based upon what I had on hand (we use thighs since it's more forgiving on cooking time), but I feel that your proportions are right on the nose. All the adults had a couple of big bowls apiece. I took Lisa's excellent suggestion to use an immersion mixer at the end to thicken the soup up.
For those who think that this is bland, make sure to add salt & pepper to taste towards the end of cooking. Also, if you have a newer crockpot that runs hot (mine will actually bubble on low setting at around the 4 hour mark) you'll need to shorten the cooking time. I set my timer for about 5.5 hours total, but I think that it might be even better at 5 hours. Will definitely keep this in the rotation, thanks!
Matt S says
Made this yesterday. Kill the thyme completely. Family hated it. I could deal with it if it was a fourth or less thyme than what the recipe called for. After eight hours in the crock on low, the potatoes were not falling apart. 1" cubes may be too large. I'll go smaller next time. I agree with the Worcestershire or something else for spark.
DrDan says
Thanks for the note and rating.
I put a note in the recipe about the thyme. The potatoes are fall apart in both my larger crock pots so yours may run a little cooler then mine. But 1 inch is the biggest I would want in stew so I put in 3/4 to 1 inch.
DrDan
Marjorie Roy says
Don't really need the thyme! But a little Worcestershire Sauce gives it a nice taste. I use white pepper on just about everything (well, not ice cream - haha) and a few shakes just adds to the flavor. Also love it with added tomatoes. Great recipe, DrDan! And oh so easy...
Chef says
All of you saying it is bland...... Season to taste!!!! Never follow a recipe exactly unless you are baking. even then you can make small changes. It is your fault it is bland.
Mrs.Earl says
I made your chicken stew tonight with some garlic bread and it was a hit.
DrDan says
I'm glad it worked for you.
Thanks for the note
DrDdan
Jack S. Barr says
If you keep posting recipes like this and people realize how easy it is to create a great meal while they are at work, slow cooker sales should rise and people will be healthier.
Thanks for posting.
DrDan says
Thanks for the note and enjoy the recipes.
DrDan
DrDan says
Some people want thicker and those are great suggestions that definitely would work. I see lots of suggestions to thicken things in a crock pot with flour and other things and it just does not work for me.
Thanks for the note.
DrDan
Lisa says
An easy way to thicken a soup is to take a few scoops out of the pot (meat, veggies and all)
and give it a quick spin in the blender, then add that back to the pot. Even easier-use an
immersion style blender and thicken it right in the pot.
Simple!
Jon says
I am curious as to why a crockpot should only be 1/2-2/3 full. I often times fill mine to the brim.
DrDan says
For more even cooking and that is how they are designed (I'm told). Have said that, I too have "crowded" the pot almost to the top with little if any detectable ill effect but I think it is a good rule of thumb to determine the size of pot to use.
DrDan
Kim says
I have made this multiple times. It always turns out great! I served it to my Mom when she was visiting, to some friends, they all loved it. My teen daughter really loves it. We do not eat red meat, so this is a good alternative to beef stew, particularly when it's cool outside. I can't imagine why anyone would think it was bland, but I just want to say that we love it. Thanks for the easy, great, healthy recipe! BTW, I followed it almost to the T - I just used vegetable broth today because I was out of chicken broth (yes, its cooking now)... : ) on the two days I work at home, I put something in the crock pot before I begin work..
DrDan says
Thanks. It is what it is. This is just right for me most of the time but I do have some really spiced up recipes also.
Kristen says
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. I pretty much stuck to the recipe and it turned out great. Added a little cornstarch mixed in water to thicken it up with about 30 minutes left in cooking.
DrDan says
I feel guilty but not much...
Niyair says
Pretty bland i had to add a lot of other seasoning to it to give it some taste. I would cut the broth down also in the future. Smells good though
Dan Mikesell says
Yep... a bit bland for some but just right for a lot of people. To spice up some, I would add 1-2 t of chili powder and 1 tsp of cumin. Then if doing tomato add a can of RoTel or 1-2 cups of salsa.
BobRob says
Bland, bland, bland. A waste of time. We had one serving and trashed the rest.
Ash says
I found the flavor to be good; I didn't have any thyme, but I did have a poultry seasoning blend that listed thyme as the first ingredient so I used it instead. The consistency was very watery though..like a soup instead of a stew. What would you recommend to thicken it up? I tried adding a flour slurry at the same time as the peas but it didn't make a difference. Maybe add the flour from the beginning?
And just a side note, I used both breasts and very well trimmed boneless, skinless thighs because that's what got defrosted. The thighs were much better than the breasts, which I found to be a little dry despite the watery consistency.
Ok one more sidenote, because it sounds like I'm bashing the recipe and I don't mean to. It was good, just needs some tweaking
Dan Mikesell says
I have never had much luck thickening in a crock pot. With the usual flour or corn starch, it don't work for me without boiling. I understand arrowroot works at lower temps and may try that some time. You can thicken by reduction, try the top off for the last hour and turn them temp up... Maybe a cup of instant potatoes. Or just cut out a can of broth.
Regarding the breast/thighs, I'm kind of your low fat, doctor type person and has never been a big thigh guy. With the extra fat in the thigh, I would think they might hold up better.
Thanks for the comments
Shandi paul says
Made this for the first time ever, husband told me that it was the best stew i've ever made. Thanks, I will be making this again for sure. Only found this site two days ago.
Susenna Singh says
I went home during my lunch hour to check on it as it was my first time making and i found it really bland... I followed the recipe exactly ... so im not sure whats happening. Before leaving... I did add a bit of salt and a can of Cream of Broc soup to hopefully give it a bit more flavor. Hopefully dinner will turn out *Yikes*