The best Slow Cooker Chicken Stew Recipe! This Crockpot chicken stew is a cozy, healthy dinner easily made with less than 20 minutes of prep! Loaded with protein and veggies.
This post was originally shared in 2019, but has since been modified.
Made with simple pantry and fridge staples that you likely already have on hand, this chicken stew stands out because it’s easy to make AND delicious!
This slow cooker chicken stew recipe is hearty, packed with vegetables and easy to make – a dinner you’ll go back to over and over again! Total comfort food!
Why You’ll Love This Recipe
- Loaded with protein and veggies – This has chicken, carrots, celery, onions… it’s packed with protein and vegetables!
- Super easy to make– This recipe is fool proof! Toss the ingredients together in your crockpot and let it make dinner for you!
- Delicious – It’s crazy to me how a few pantry and fridge staples can taste so yummy when mixed together.
- COZY – This is the kinda meal you want to eat while curled up in a blanket on the couch. Soooo comforting.
Recipe Ingredients
To make crockpot chicken stew you’ll need:
- olive oil is only necessary if you’re making this on the stovetop
- boneless, skinless chicken breasts – cut into small cubes
- onion, garlic, carrots, celery
- yukon gold potatoes – we find these are best for stew because they have a nice creamy texture
- all purpose flour – you can substitute 1:1 gluten free flour
- spices
- chicken broth
- frozen peas
Recipe Substitutions
This chicken stew is easy to customize depending on what you have on hand.
Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. You can also substitute beef for chicken in this recipe or we also have a Healthy Beef Stew recipe and an Instant Pot Beef Stew Recipe and Old Fashioned Ground Beef Stew.
Onion & Garlic: I don’t recommend skipping the onion, it adds flavor.
Potatoes: Yukon gold potatoes work the best for stew because they’re tender and don’t get mealy when cooked. You can sub in halved fingerling potatoes or red potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!
Carrots & Celery: I don’t recommend skipping either carrots or celery. They both add flavor! If you love your veggies – try this Chicken Vegetable Soup Recipe!
Broth: Chicken broth, stock and bone broth can all be used interchangeably. Vegetable broth or beef broth will also work. We like to use low sodium chicken broth or no salt added broth.
Peas: You can omit green peas from this recipe.
To make lower salt: Omit salt. Use low or no chicken broth.
Can you make this chicken stew in the instant pot? Yes! You can make instant pot chicken stew. There are directions below or you can visit or Instant Pot Chicken Stew Recipe.
Tomatoes: This recipe used to have tomatoes in it, but we removed them. We think this recipe is much better as written! If you’d like the old recipe, feel free to email liz@thecleaneatingcouple.com
How To Make Crock Pot Chicken Stew
To make slow cooker chicken stew:
- In slow cooker insert, stir all ingredients together except peas.
- Cook on low for 6 hours.
- When ready to serve, stir in peas until defrosted.
- Enjoy!
I don’t know about you, but I LOVE any recipe that is basically just dump + cook in the crockpot (This Lemon Chicken Soup is the same kinda deal. So easy and so yummy!)
Liz’s Expert Tips
This chicken stew is pretty fool proof but here are our 2 best tips for the ultimate chicken stew:
- Pound your chicken to make it extra tender: Pounding your chicken with a meat mallet can make it extra tender!
- Brown your veggies before hand. Sautéing veggies might seem like a simple step that you can skip, but it really makes a difference! You can brown the chicken if you like, but it’s not necessary.
Recipe FAQs
No! The chicken cooks completely fine on its own in the slow cooker. Some recipes call for browning meat before adding it to the crockpot but that’s not necessary for this stew.
When cooking chicken in the crockpot you’ll want to usually do a minimum of 3 hours on high or 4 hours on low. Every crockpot is different so you can check if the chicken is done by using a thermometer.
Chicken is best cooked on low in the crockpot. Cooking the chicken low & slow really helps the chicken become fall apart tender & delicious!
Chicken in the crockpot shouldn’t be tough! It should be tender and delicious. If your chicken is tough, it may be because you didn’t add enough liquid or cooked it on too high heat.
How to thicken Chicken Stew
This stew gets pretty thick naturally, but the addition of all purpose flour really helps.
If your stew is not thickening, you can also take the cover off the crockpot and turn it to high so that some liquid will evaporate.
What To Serve With This Recipe
Chicken stew is a complete meal in itself because it’s loaded with protein, veggies and healthy carbs. Here are some things we like to serve it with:
- Apple Walnut Salad or Blueberry Salad for extra veggies
- Roasted Brussel Sprouts with Parmesan
- fresh bread or crackers
Storage, Freezing & Reheating Instructions
How to store: You can store this chicken stew in the fridge or freezer in airtight containers.
Freezing: This stew freezes very well. Store in an airtight container and allow it to cool completely before freezing. We like these containers for freezing. If stored properly it should stay good for 4-6 months. We also have a blog post about freezing food.
Reheating: You can reheat from the fridge in the microwave or on the stove. If frozen, defrost the night before in your refrigerator or just pop in a microwave/pan and heat!
Want more slow cooker recipes? Get our 40 best crock pot recipes in a printable ebook for less than $11!
Other Recipes You Might Like
Love your crockpot? Check out these 40+ Healthy Crockpot Recipes. Click here to grab our free healthy crockpot cookbook.
Slow Cooker Chicken Stew Recipe
Ingredients
- 1.5 lbs boneless chicken breasts cut in cubes
- 1 cup onion chopped finely
- 1 tablespoon minced garlic about 4 large cloves
- 2 cups yukon gold potatoes cut in ½ inch cubes
- 2 cups carrots cut in 1/4 inch thick coins
- 1 cups celery chopped finely
- 3 tablespoon all purpose flour can sub gluten free 1:1
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup chicken broth low or no salt
- 1 cup frozen peas reserve until ready to eat
Instructions
Slow Cooker Instructions:
- Chop all veggies + cut raw chicken into cubes.
- Optional: You can brown the chicken and vegetables in 1 tablespoon of olive oil if you'd like, but it's not necessary. See StoveTop Instructions if you'd like to brown the meat/veggies!
- In slow cooker insert, stir all ingredients together except peas.
- Cook on low for 6 hours. When ready to serve, stir in peas until defrosted.
- When ready to serve, stir in peas until defrosted. Discard bay leaf and enjoy!
StoveTop Instructions:
- Chop all veggies + cut raw chicken into cubes.
- In a large pot heat 1 tablespoon olive oil over medium high heat (note, this is not in the recipe because the slow cooker instructions don't call for it). Add cubed chicken to the pot and cook for 10 minutes until browned. The browning will help develop flavor to your stew.
- Once the chicken has browned, add onion and garlic. Saute for an additional 5 minutes until the onion/garlic starts to soften.
- Add carrots, celery, potatoes, flour and spices. Stir to combine.
- Important: For the stovetop, you'll want to use 2 cups of chicken broth, not 1/2 cup. You need more liquid when cooking on the stove. Add chicken broth. Cover the pot and bring the pot to a low boil. The mixture should start to bubble and will start to thicken.
- Cook over medium heat for 20 minutes, stirring occasionally.
- Stir in thawed peas and enjoy!
Instant Pot Instructions
- Cut chicken and veggies.
- Set instant pot to sauté, 10 minutes. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. (Doesn’t have to be cooked through, just a little cooked).
- Add onions, garlic, celery and carrots. Saute for 4-5 minutes until fragrant and slightly translucent.
- Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
- Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
- When ready to serve, stir in peas until defrosted. Discard bay leaf and enjoy!
Video
Notes
- Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.
- Potatoes: You can sub in halved fingerling potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!
- Broth: Chicken broth, stock and bone broth can all be used interchangeably.
- Peas: You can omit peas from this recipe.
Heather says
Hi! The calories posted is for how many cups?
The Clean Eating Couple says
It’s listed in the nutrition facts – 1.5 cups! Enjoy!
Sharon says
This is really delicious and so easy to put
together, simply place everything in the slow
cooker, stir and forget about it! Easy!
Thickens nicely and it’s a stick to your ribs
yummy, hearty meal. Loved it and will make
often.
The Clean Eating Couple says
Thanks, Sharon! So glad you like it!
Martha says
My husband doesn’t like rosemary. What else would you recommend?
The Clean Eating Couple says
Skip it or sub whatever herbs you do like (thyme, basil, parsley)
Kristen says
I used thyme instead of rosemary and it worked well.
Natalie Ning says
I’m planning to not put any salt for those who can only eat No-Sodium, No-carbs and No-sugar diets. But I wonder if the 400 mg sodium in your nutrition facts merely from the 1 teaspoon salt or from other ingredients too? Also wonder what the 12 g sugar is from?
The Clean Eating Couple says
Hi Natalie – Nutrition facts will vary based on your ingredients. There is sodium and sugar in everything (chicken breasts, canned tomatoes, broth, etc) so that exact number will vary depending on the brands you use. There are carbohydrates in potatoes so this isn’t a low carb dish. If you’re watching sodium look for no/low salt broth and tomatoes. You can also skip the teaspoon of salt and add salt to taste.
Robyn says
Yummy stew. I was out of rosemary so used Italian Seasoning which worked well. I also cooked on high in crockpot for 4 hours due to timing. Depending on size of chicken and potato cubes, 3 hours might be enough as my chicken was cooked at 3 hours but my potato was not.
The Clean Eating Couple says
Thank you, Robyn! Glad you liked it!
Amy says
The tomato purée in your pic looks a lot like a can of chopped tomatoes? Tomato purée to me is what you put on pizzas? Would a can of chopped tomatoes work? The tomato paste looks like tomato purée to me. New to this. – sorry if it’s a stupid question.
The Clean Eating Couple says
Tomato paste is not the same as tomato puree. Crushed tomatoes, chopped tomatoes, and tomato paste are different ingredients. Tomato paste is super concentrated sold usually in small cans/tubes. I wouldn’t recommend canned chopped toatoes.
Amaryllis says
I’m guessing you’re from the UK? If so, it’s passata in the supermarkets. Sold in boxes or glass jars usually. Find them near the chopped tomatoes and tomato puree in the tinned veg section in Sainsbury’s.
Shannon Taylor says
This was easy to prepare and incredibly delish! even without the tomato paste (didn’t have any). Adding the peas at the end really brightened it up and added some crisp sweetness. I only had 1.2 lbs of chix tenderloin and still had plenty of meat to veggie ratio. : ) The fresh rosemary gave it a unique fresh flavor, similar to sauteeing chix with fresh ginger medallions.
The Clean Eating Couple says
Thanks, Shannon! I’m so happy you liked it!
Alyssa says
BEST COZY FALL MEAL EVER!! Make it every Sunday!
The Clean Eating Couple says
So glad you like it!!
Emily says
THIS RECIPE IS AMAZING!!! So delicious
The Clean Eating Couple says
Thank you so much, Emily!!
Lindsay says
SO YUMMY and EASY to make! As a night shift nurse it can be hard to make healthy meals between shifts but this took no time to throw in the crockpot after a shift and it was ready to eat when I woke up for my next shift.
The Clean Eating Couple says
Thank you Lindsay!! This makes me so happy to hear!!
Debbie says
I love this recipe. I find the potatoes and carrots needs a little more time to soften. Is that common or am I making a mistake somewhere:)
The Clean Eating Couple says
Hi Debbie – Glad you like it. You might be cutting them too big. They should be soft by the time they’re done cooking, but not mushy!
Paul says
Made this yesterday. It was amazing! Better yet, even the picky-eating 12 and 14-year olds loved it!
The Clean Eating Couple says
Yay! Love hearing that! Thanks, Paul!
Brian says
What about the peas??
The Clean Eating Couple says
Per the instructions in the recipe, the peas are added in at the end before you serve.
Mary says
Hi there! This looks yummy!
Is it possible to cook it on high in the Crock-Pot for a shorter time, or should I do low for 6 hrs?
Thanks!
The Clean Eating Couple says
Hi Mary – I haven’t tried this. It might work if you cook 4 hours on high, but I can’t be sure because I’ve never tried it!
Russ Anderson says
Hi. What do you mean by prepared chicken in this recipe. Do I have to cook it before going into the crockpot?
Thanks
The Clean Eating Couple says
Hi Russ – I’ve updated the instructions to make this clearer. By ‘prepare chicken’ I meant cutting the raw chicken into cubes. You do not have to cook the chicken before adding it to the crockpot. Sorry for the confusion!
Sarah says
This may be a stupid question but do you pre cook the chicken prior to putting it in the Crock-Pot?
The Clean Eating Couple says
No you do not cook the chicken, it goes in raw – check out the process shots above under ‘How to Make Chicken Stew’ to see what it should look like 🙂
Samantha says
This was DELICIOUS! My husband has ulcerative colitis so a good stew is hard to find. This stew was super easy to make, plain enough for his colitis and yet flavorful enough to where we didn’t need to add anything extra! This is a recipe that we will “write in the book” and absolutely use again!
The Clean Eating Couple says
I’m so glad you and your husband like this recipe! That makes me so happy to hear!
Sabine Schropp says
This was delicious and easy. Lots of flavors. I adjusted the liquids but everyone liked it. This will definitely on repeat
The Clean Eating Couple says
So glad you liked it, Sabine!
Sheila says
When to you add the peas?
The Clean Eating Couple says
At the end per the very last step! When ready to serve, stir in peas until defrosted (omit if strict paleo or Whole30™)
Betty says
what is paleo or Whole30?
The Clean Eating Couple says
You can google either word for a full description! there are tons of blog posts about them. They’re different diets!
Sarah says
Such a delicious and flavorful yet super-easy stew! Best new recipe I’ve tried in a while, and I’m always trying new recipes.
The Clean Eating Couple says
Thank you so much, Sarah! I really appreciate that! Glad you liked it!
Melissa Levato says
I made this overnight and now I can’t wait for dinner! The vegetables turned out perfect and not mushy. The seasoning is delicious! This will be in my regular rotation for sure!!
The Clean Eating Couple says
So glad you liked it, Melissa!
Teresa Dickey says
Made this chicken stew today, it is excellent! Very tasty and hearty!!
The Clean Eating Couple says
So glad you liked it, Teresa!
Sara says
The recipe is as advertised: ridiculously easy, delicious and healthy. It served as a real life-saver over the mid-way slump of my whole30 journey. Even my fiancé, who is not participating in the diet, agreed the recipe was delicious and filling. I’m already looking forward to some leftovers!
The Clean Eating Couple says
Thank you SO much Sara! I’m so glad you liked it!!
Dan says
Just tried this on the stovetop. Is 30 minutes on high stirring occasionally correct? Splattered everywhere when I wasn’t constantly stirring. Tried covering and everything burnt on the bottom.
The Clean Eating Couple says
Hi Dan – The instructions say: cook on high heat for 30 minutes, stirring occasionally. Reduce heat so stew comes to a simmer + cook for additional 30 minutes. Every stove is different, but sounds like your stove was turned on too high. No dish should spatter everywhere. I would try turning down your stove a bit – maybe medium is better for you!
Laursn says
Y’all! This recipe is easy, versatile, and so dang flavorful. I made it yesterday and it reminds me of a soup my grandma made when I was a kid. I followed the recipe exactly, but did end up using dried rosemary. 10/10 suggest that everyone add this to their rotation especially for fall/winter.
The Clean Eating Couple says
I’m SO glad you liked it, Lauren! This recipe is based off of my gram’s stew recipe! Totally cozy and delicious 🙂
Kecia says
Do you have instructions to prepare in an electric pressure cooker?
The Clean Eating Couple says
No I don’t. We prefer to use our crockpot. If you try it in your pressure cooker – let me know!