This Crockpot Chicken Stew is family-friendly comfort food at its finest! It’s a simple slow cooker meal that has ingredients everyone will love like shredded chicken, carrots, celery, potatoes, and peas.
Cozy & Comforting Chicken Stew Recipe
Don’t you love a recipe that you make and everyone at the table looks at you and says “that’s amazing!”. We love that, too. And we are certain that your family is going to have that reaction to this Crockpot Chicken Stew.
It’s like chicken soup, but heartier and more filling. The Chicken Stew is a little bit thicker and is loaded with all of the ingredients you love in chicken soup. It’s nutritious because it has lean shredded chicken, carrots, celery, buttery potatoes, and sweet peas. (The kids go nuts for the sweet peas!)
This stew gets bonus points because it’s made in the slow cooker and that already makes it a huge winner in our book. The recipe can be prepped in 10 minutes in the morning and then you’re good to go. So you can go on about your day while the slow cooker does all the work. Then, when you get home, dinner is ready and everyone is happy (and fed!).
Why You’ll Love This Easy Stew
A few of the many reasons that you (and your family) are going to love this chicken stew:
- It takes only 10 minutes to prep! The prep could not be easier so it’s easy to do it in the morning and then go about your day!
- It’s nutritious and filling. We love making this recipe for our families because they are eating a healthy meal without even realizing it.
- It’s freezer-friendly. We like to make a big batch and throw a serving or two in the freezer for a quick lunch or dinner.
What You’ll Need
The simple ingredients for this hearty soup are below. Also, don’t forget that the exact amounts for each ingredient are in the recipe card.
- Chicken Stock: You can also use chicken broth. The main suggestion here would be to use a low-sodium option so that you can control the salt level of the stew yourself.
- Boneless Chicken Breasts: You can use boneless chicken thighs, too. We highly recommend using skinless chicken for this stew.
- Salt and Pepper
- Celery: We like to cut all the way up through the leaves. They are edible and add more color and depth to the stew. Plus, there’s less food waste!
- Carrots: You can cut up whole carrots or use baby carrots.
- Onion: Yellow or sweet onions work best for this recipe.
- Golden Yukon Potatoes: The buttery texture is perfect for this stew. You don’t even need to peel them!
- Fresh Thyme: You can also use dried thyme, just use less.
- Bay Leaves: A secret ingredient to many soups and stews! This little ingredient adds a distinctive herb flavor.
- Sweet Peas: We like adding peas for a hint of sweetness and color.
- Cornstarch & Water: You’ll use this to make the optional slurry.
How to Make Crockpot Chicken Stew
It’s really simple to put this meal together. Here are the steps:
First, add the chicken, salt, pepper, and broth to the Crockpot. Then follow with the vegetables (except the peas) and bay leaves.
Then turn on the slow cooker and let it do the work! You’ll cook for 6-8 hours on low or 4-6 hours on high.
Once the time is up, shred the chicken. Also, you’ll want to take out the bay leaves and discard them at this point.
Next, add the peas. Stir everything to incorporate the peas into the stew.
You can thicken the stew if you’d like. You can make a cornstarch slurry to make the stew a bit thicker.
Then cook for another 15 minutes. The stew is ready to be served once the stew is as thick as you’d like and the peas are cooked.
Tips & Variations
Here are a few little tips and tricks we learned while making this recipe.
- Keep it simple or mix it up. This is an easy recipe but you can tweak it and add different seasonings as you like. You can try Italian seasoning or add some red pepper for a little spice.
- You don’t need to thicken the stew. The slurry is completely optional. The broth is delicious as is and can be served thick or more like a hearty soup.
- Use an assortment of vegetables. Add in some chopped bell peppers for additional flavor and more veggies (and more nutrition!). And you can also switch up the veggies by adding green beans in place of sweet peas.
What to Serve with This
Here are some of our favorite serving suggestions for this Crockpot Chicken Stew.
- Biscuits or Bread: We love having some sort of baked bread to dip into the stew. You could try our amazing melt-in-your-mouth Herb Dinner Rolls or buy crusty bread at the bakery.
- An Easy Sandwich: It doesn’t get easier than making a Grilled Cheese in the Air Fryer to go along with this hearty stew.
- Cheese and Crackers: The kids love when we serve a big platter of cheese and crackers with this stew. And sometimes we add fruits and vegetables because it’s simple, healthy, and the kids love it.
How to Store & Reheat Leftovers
You can store any leftover Crockpot Chicken Stew in an airtight container in the refrigerator for up to 5 days. Then you can use the microwave, stovetop, or slow cooker to reheat.
Can I Freeze Slow Cooker Chicken Stew?
Yes, freezing this stew is a great idea! We like to make a big batch and freeze it for an even easier meal down the road.
We recommend that you thaw the stew before reheating. Then you can reheat it on the stovetop or you can use the slow cooker again (on low heat).
- 2 cups chicken stock or broth
- 1 ½ to 2 pounds boneless, skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3-4 medium carrots, chopped (about 2 cups)
- 3 cups chopped Golden Yukon potatoes (about 1 pound)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 cup sweet peas
- 2 tablespoons cornstarch
- 2 tablespoons water
- Pour the chicken stock into the crockpot. Season chicken breast with salt and pepper on both sides and place them into the crockpot.
- Add the celery, carrots, potatoes, thyme and bay leaves over the chicken.
- Place the lid on the crockpot and cook on LOW 6-8 hours or HIGH 4-6 hours, until chicken is cooked through.
- Remove the bay leaves and discard. Shred the chicken breasts with two forks and then add the sweet peas to the stew and give everything a good stir.
- To thicken the gravy, make a cornstarch slurry by whisking to combine the cornstarch and water (equal parts) in a small bowl. Add the cornstarch slurry to the crockpot, stir well, and turn the heat up to high and cook for about 15 minutes or until thick. You can add more or less cornstarch slurry to thicken the stew as much, or as little, as you like.
- Store leftovers in an airtight container, in the fridge, for up to 5 days.
- Freeze for up to 3 months. Allow to thaw overnight in the fridge for best results.
Amount Per Serving: Calories: 639Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 198mgSodium: 1030mgCarbohydrates: 51gFiber: 8gSugar: 10gProtein: 81g