Slow Cooker Chicken Stew Recipe

a close up of slow cooker chicken stew in a crockpot base

4.80 from 54 votes

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!

Prep Time25

Cook Time6

Total Time6 25

Course: Main Course

Cuisine: American

Keyword: chicken stew, healthy chicken stew, slow cooker chicken stew

Servings: 1.5 cup servings

Calories: 384kcal

Author: Liz Marino

Equipment

Slow Cooker

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

Substitutions for this recipe:

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.

Storage: You can store this in the fridge for up to 4 days. We have frozen this recipe. Potatoes can get a funny texture when frozen, but we didn't mind it!

Nutrition