Slow Cooker Chicken Stew

Why You’ll Love It

Hearty and satisfying: This slow cooker chicken stew is seriously filling. No matter how hungry you are, this dish is sure to fill you up and make your belly happy!
Easy to prepare: Brown the chicken, add that with the ingredients to the slow cooker and leave it alone to cook for a few hours. After that, you just need to add a flour mixture and cook until it’s thickened slightly. After that, the chicken stew is ready to dish up and enjoy.
A versatile recipe: This chicken stew recipe is easy enough for a cozy weeknight family meal but it’s also delicious enough if you have guests coming over.
You can customize it: Prefer chicken thighs or even pork or turkey? Use that instead. Not keen on celery? Try mushrooms. You can mix and match what goes into this creamy chicken stew based on your preferences and what you find in the refrigerator to use up.

Crockpot Chicken Stew Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: I like to use boneless skinless chicken breasts in bite-sized pieces. You can use boneless skinless chicken thighs if you prefer those.
Chicken broth: To fortify the chicken flavor and to be the basis of the sauce.
Dry white wine: Optional but tasty.
Vegetables: Potatoes, carrots, onion, garlic, celery, and frozen peas work well, but you can use any other veggies you want.
Italian seasoning: Substitute dried oregano and dried basil instead, or some rosemary and thyme (fresh or dried). Celery salt is good too.
Worcestershire sauce: For a rich taste.
Flour: To thicken up the sauce.
Heavy whipping cream: For an indulgent, creamy touch.
Butter: To sauté and brown the chicken. Use olive oil or vegetable oil if you prefer.

How to Make Chicken Stew in a Crockpot

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the chicken: Brown the chicken and then add it to a large crock pot.
Add more ingredients: Add the broth, wine, seasonings, and vegetables to the slow cooker, and then add bay leaves on top.
Slow cook the stew: Cover and cook for several hours.
Thicken it up: Combine the heavy cream and flour and stir this into the stew, along with some frozen peas. Cover and cook until thick and creamy.
The finishing touches: Discard the bay leaves, add more salt and black pepper if needed, and serve with fresh parsley if liked.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, make sure to use gluten-free chicken broth in the chicken stew, and omit the flour or use a gluten-free alternative.
A different protein: Use chicken breasts, chicken thighs, shredded rotisserie chicken, pork, or turkey.
Vegetarian option: Use beans instead of the chicken and swap the chicken broth for vegetable broth.
Added herbs: Add fresh thyme or fresh rosemary sprigs.
Brighten the flavor: Add a squeeze of fresh lemon juice at the end before serving the stew.
Another kind of potato: Instead of Yukon Gold potatoes, you can use baby potatoes (red baby potatoes are good) or Russet potatoes. Sweet potatoes are good too.
Serve the potatoes on the side: You can omit the potatoes from the chicken stew and instead serve it with mashed potatoes.
Other vegetables: Although chopped carrots, potatoes, celery, and onion are classic chicken stew ingredients, you can use others, such as turnips, pumpkin, mushrooms, yams, or butternut squash.

Serving Suggestions

Appetizers: Enjoy a simple salad to start the meal, perhaps this parmesan lemon salad.
Side dishes: Pair slow cooked chicken stew with focaccia, crusty bread or your favorite bread basket recipe.
Desserts: Finish up with limoncello tiramisu or vanilla cookies.

How to Store Chicken Stew

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: It’s best not to freeze it because the cream will separate. You could freeze the stew without the flour and cream mixture and label the freezer safe container so you can thaw it and then add those things later to finish the stew.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove. Add a splash of chicken broth to loosen it back up.