The perfect old-fashioned Crock Pot Chicken Stew recipe packed with tender chicken, potatoes, and lots of vegetables in a tasty broth.
It's fast and easy to make this small-batch chicken stew in any size crock pot or on the stovetop with only 10 minutes of prep time with these simple step-by-step photo instructions.
Chicken—Skinless boneless chicken breasts or thighs
Aromatics—garlic and onion
Vegetables—potatoes, carrots, celery, mushrooms (optional), frozen corn, and frozen peas
Chicken broth—low sodium
Salt and black pepper
Optional spices—poultry seasoning, celery seed, thyme, rosemary
Corn starch—Optional for thickening
Kristen said, "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."
Make your life easier with this classic old-fashioned comfort food that will warm you to the bone on a cold night. Loaded with chicken and veggies, it is delicious and easy to make, with many options to make it your special stew.
It uses a small 3-4 quart crock pot, but it is easy to adjust to a 2-quart mini crock pot or a full-size 6 quart or larger slow cooker.
👨🍳How to Make Chicken Stew in a Crock Pot
Prepare vegetables—chop 1 medium onion, 2-3 peeled carrots, and 1-2 ribs of celery. Next, prep the potatoes by peeling and cut into ¾ to 1-inch cubes—about 2 medium potatoes for about 2 cups. 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, 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 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, stir in a slurry of 1 tablespoon of cornstarch in 1 tablespoon of cold water if you want a thicker stew. If the vegetables are not fully tender at the end of cooking, go a bit longer.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
♨️How to cook chicken stew on the stovetop
- Use a heavy pan like a Dutch oven with a few teaspoons of oil over medium-high heat.
- When the oil is hot, add the chicken.
- When the chicken starts to brown (4-5 minutes), add the veggies and cook another 4-5 minutes.
- Add the other ingredients except the peas. Decrease to simmer, cover, and cook for 45-60 minutes until chicken is 165° and potatoes/carrots are tender.
- 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.
Options and Variations
- Use skinless boneless chicken thighs for more tender meat, but cook to 180°.
- Add ½ cup of milk or heavy cream to make a creamy chicken stew.
- Add ½ cup of white wine.
- Add 2 teaspoons of Worcestershire sauce.
- Vary your herbs and spices for different flavors.
- Use thin-skin potatoes, like red or Yukon gold, and skip the peeling. If using Russets, they should be peeled.
Other crock pot recipes to warm you to the bone
Don't miss the Smaller Crock Pot Beef Stew recipe. Check out a few other crock pot soup recipes, like Cheeseburger Soup, Chicken Noodle Soup, Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot, and Healthy Chicken Vegetable Soup.
↕️How to make this a "for two" or "family size " recipe
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.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot.
- A double recipe fits in a 6-quart or larger crock pot.
Leftovers—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.
All stews have potatoes of some type. After all, that is what differentiates stews from soups.
Yes, 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 precooked chicken.
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.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Crock Pot Chicken Stew
- 1 to 1 ½ pounds Skinless boneless chicken breast - trimmed and cut into 1-inch cubes
- 1 onion - medium – 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 ¾ to 1 inch cubes
- 4 oz mushrooms - cleaned and halved-optional
- ½ cup frozen corn
- 14 oz chicken broth - low sodium
- 1 cup drained diced tomatoes - Optional, add if you want a tomato-based stew
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon celery seed - skip if you don't have
- ¼-1/2 teaspoon dry thyme - to taste. Optional
- ½ cup frozen peas
- 1 tablespoon cornstarch - optional for thickening-in cold water
- Prepare vegetables—chop 1 medium onion, 2-3 peeled carrots, and 1-2 ribs of celery. Next, prep the potatoes by peeling and cut into ¾ to 1-inch cubes—about 2 medium potatoes for about 2 cups. 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, 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 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, stir in a slurry of 1 tablespoon of cornstarch in 1 tablespoon of cold water if you want a thicker stew. If the vegetables are not fully tender at the end of cooking, go a bit longer.
Your Own Private Notes
- This recipe is set for a smaller crock pot of 3 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. A half recipe will fit in a 2-quart mini crock pot. 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 breasts 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. The optional tomato is a nice addition.
- This is a thinner stew. In this recipe, a slurry of cornstarch in cold water.
- 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.
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.
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's note: Originally published January 12, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Featured in Our Best Soup Recipes roundup.