Some recipes are just so easy, so satisfying, and so cheap that I could make them every week. This crock pot chicken stew is one of those.
In fact, when I made this for the first time, the whole family was so thrilled with it that I just had to write up this post immediately.
The chicken, the veggies, the potatoes—this is one complete meal that will fill you up and leave everyone satisfied.
It got 5-stars from both of us and the girls, 2 thumbs up!
But you might want some rolls to “clean” your bowl with. The gravy-type sauce of this creamy chicken stew is A-MAZ-ING.
Key Takeaways
- Cook Time: Low – 8 hours; Medium – 6 hours; High – 4 hours
- Main Ingredients: Boneless skinless chicken breasts, carrots, onion, celery, potatoes, garlic, and more
- Servings: 4
- Extras: Try adding parsnips, turnips, squash, and other veggies for new textures and tastes
- Tip: When cutting the chicken and potatoes, aim to make them the same size to make everything similar bite sizes
Best Tasty Crock Pot Chicken Stew
One prime reason someone might want to whip up a batch of crockpot chicken stew is the sheer convenience it offers.
In today’s fast-paced world, finding the time to prepare a nutritious, home-cooked meal can be a challenge.
This chicken stew not only ticks the box for being simple and hassle-free but also delivers on taste and nutrition.
It’s an appealing choice for anyone looking to minimize kitchen time while maximizing the quality of their meals.
Did I mention how easy it is? Or how this is the perfect freezer meal?
If you don’t want to make it now, you could just throw it all in a freezer bag raw (except for the butter, milk, and flour) and freeze it for several months.
Whether you’re a busy worker, a parent juggling family life, or someone who wants the comforts of a hearty, homemade stew without the hours of preparation, chicken stew is ideal.
Its set-it-and-forget-it nature allows for a fulfilling dinner to be enjoyed without the need to hover over a stove, making it a perfect dish for anyone seeking both convenience and flavor.
How To Cook Crock Pot Chicken Stew
Here are the ingredients. Note that I used about 1 1/2 boneless skinless chicken breasts in this and cut them into chunks.
You can cook chicken breasts whole in the crock pot, but I prefer chunks for this crock pot recipe, and I get bite-sized pieces I don’t have to shred or cut while I’m eating.
Also, this shows 2 celery stalks, but I only used 1.
Chop up the vegetables and put them in the slow cooker.
Top with the cut-up chicken breasts and spices, and then fill the slow cooker with water.
Put the lid on and cook it for several hours (low for 8 hours, medium for 6 hours, and high for 4 hours).
After the chicken stew is done cooking and you are almost ready to serve, it’s time to add our thickener to give it that smooth, creamy, gravy-type sauce that kicks this dish up several notches.
There are 2 ways to do this:
- Cornstarch in water or milk
- Roux
I usually always prefer a roux for crock pot meals. It’s smoother and has a deeper flavor. It only takes 5 minutes and is super easy.
Start by melting 2 Tablespoons of butter in a small saucepan over medium heat. Once it melts, add 2 Tablespoons of all-purpose flour.
In this house, we make our dishes gluten-free, so we simply use gluten-free baking flour.
[To use cornstarch, whisk 1/2 cup of milk in a bowl with 2 Tbsp is cornstarch. Once blended, add to the crockpot and mix. Cover and let it cook for another 20 minutes.]
Get your whisk out and stir it constantly for a few minutes over medium heat. After about 5 minutes, it will change to a brown color.
You can cook it for longer if you want, and it will get darker, but you don’t need to.
Then add the milk and whisk it for just another minute until it is blended well and is thick and bubbly.
Add your roux to the slow cooker and mix it in really well.
Serve it up in bowls with some rolls on the side! Enjoy!
Slow Cooker Creamy Chicken Stew
Ingredients
- 1 - 1.5 lbs. boneless skinless chicken breast chopped into chunks
- 1 cup baby carrots chopped
- 1 stalk of celery chopped
- 3 medium sized red potatoes or several baby red potatoes, chopped into chunks
- 1/2 onion chopped
- 1 clove of garlic minced or pressed
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 cup water
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1/2 cup milk 2% or whole preferably
Instructions
- Place vegetables in bottom of slow cooker.
- Top with chicken, spices and water.
- Cook on high for 4 hours, medium for 6 hours or low for 8 hours.
- In a small sauce pan, melt butter over medium heat.
- Add flour and whisk constantly for about 5 minutes, or until it turns a deep brown color.
- Add milk and whisk until thick and bubbly.
- Add the thickened sauce to the slow cooker and mix in well until sauce is blended.
- Serve with some crusty bread or rolls.
Recipe Substitutions
Many people often wonder if it’s possible to substitute different types of meat in this slow cooker creamy chicken stew recipe.
The versatility of the crockpot chicken stew recipe allows for various meats, milks, and veggies to be used as alternatives, making it adaptable to different dietary preferences.
The Meat
For those interested in substituting chicken in this stew, the process is quite straightforward and opens up a variety of flavor profiles.
If you still like chicken, try thighs or drumsticks- I love using boneless skinless chicken thighs because of how tender and juicy they are in the slow cooker.
Turkey is a great alternative, offering a slightly different taste while maintaining the stew’s hearty essence.
Simply replace the chicken breast with an equal amount of turkey breast or thigh, keeping in mind that cooking times may vary slightly depending on the cut’s thickness.
Additionally, for a vegetarian option, consider incorporating hearty vegetables such as mushrooms or chickpeas.
These substitutes not only preserve the stew’s satisfying nature but also cater to different dietary needs and preferences, making the recipe versatile and universally enjoyable.
The Dairy
Substituting milk and butter in the recipe is simple and effective for those who prefer dairy-free alternatives or have dairy sensitivities.
Instead of traditional butter, you can use plant-based butter or margarine. These alternatives mimic the richness and creaminess of butter, making them perfect for creating a roux.
For milk substitutes, almond milk, coconut milk, or oat milk are excellent choices.
Each offers a unique flavor profile, with almond milk being the most neutral and coconut milk adding a slight sweetness.
Some people also just add chicken broth to the roux to really enhance the chicken flavor.
This time, I used milk for a creamy chicken stew, but I’ve also used low-sodium chicken broth before, and it’s great for a slightly saltier taste.
Not only that, but some people use cream of chicken soup with less water to get a thicker sauce that still has a strong chicken taste.
When choosing your substitute, consider the overall flavor you desire in your stew- “milk” for creaminess or chicken broth or chicken soup for savoriness.
The Veggies
The beauty of this slow cooker chicken stew recipe is its inherent flexibility, especially when it comes to vegetables.
Each vegetable contributes its unique flavor profile but also varies the texture and nutritional value of the stew!
Feel free to get creative with the veggie content based on seasonal availability or personal preference.
Root vegetables like parsnips and turnips can add a new dimension of flavor with their earthy tastes, while butternut squash or sweet potatoes can introduce a subtle sweetness.
For those looking to pack in more greens, frozen peas, kale, or spinach can be added towards the end of cooking to avoid over-cooking, providing a pop of color and a boost of nutrition.
Other Slow Cooker Recipes
If you like this slow cooker chicken stew and want more easy recipes to throw in the slow cooker, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
I’ve got so many ways recipes that I give 5 stars to for how quick and easy they are to put together- plus 5 stars for how tasty they are!
FAQs
Can I use frozen chicken directly in this recipe, or should it be thawed first?
Using frozen chicken breasts directly in a slow cooker is generally not recommended due to safety concerns.
It’s hard to say what additional time frozen chicken may need to cook in the slow cooker to reach a proper temp to kill bacteria (165 °F or 73.9 °C).
It’s better to thaw the chicken completely before adding it to ensure even cooking.
Is it possible to make this stew with bone-in chicken pieces?
Yes, bone-in chicken pieces can be used instead of chicken breasts, as long as you cut the meat into chunks and not include them in the pot, you’re set.
I think chicken thighs are a very flavorful, juicy cut of chicken and make for very tender stew meat, but you’ve got to get it off the bone for this recipe.
Can I add more vegetables to the stew, and if so, which ones work best?
Absolutely. Root vegetables like parsnips and turnips, as well as green beans and mushrooms, make excellent additions.
Just ensure they are cut into bite-sized pieces for uniform cooking.
What can be used as a substitute for milk in the thickening process to make it dairy-free?
Almond milk, coconut milk, or any other plant-based milk can be a good substitute to thicken chicken stew in a dairy-free way.
You can also swap milk for chicken broth, which isn’t as creamy but can add good chicken flavor with a bit of saltiness.
Just keep an eye on the consistency, as some alternatives might be thinner than regular milk.
How can I store leftovers, and how long will they last?
Cool the stew completely before storing it in an airtight container in the refrigerator.
It should last for 3-4 days. You can also freeze the stew for up to 3 months.
Is there a way to make this recipe in an Instant Pot if I’m short on time?
Yes, the recipe can be adapted for an Instant Pot.
Cook on high pressure for 15 minutes with a natural release. After cooking, add the thickener according to the instructions.
If I don’t have a crockpot, could this recipe be converted to cook on a stovetop or in the oven?
Combine all ingredients in a large pot on the stovetop and simmer for 1-2 hours until the chicken breasts and vegetables are tender.
In the oven, bake in a covered oven-safe dish at 375°F (190°C) for about 1-2 hours.
Final Thoughts
So, are you ready to get the slow cooker out, Mama? I’m sure you and your family will give this 5 stars!
My crock pot chicken stew recipe simplifies meal preparation and provides a hearty, comforting dish that caters to various dietary needs and preferences.
Its versatility in ingredients and adaptability to different cooking methods make it a fantastic option for those with busy schedules, dietary restrictions, or simply anyone in search of a delicious, fuss-free meal.
Whether you’re a seasoned cook or a beginner, this recipe promises a satisfying and nutritious stew that will warm your heart and belly.
Give it a try and see how this crock pot chicken stew can become a cherished addition to your recipe collection.
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[…] Chicken Stew […]
[…] Slow Cooker Creamy Chicken Stew – This recipe blew me away the first time I made it! It was also the first time I used a roux as a thickener once the recipe was completed. SOOO good. […]
Is it ok to double the recipe? Will it come out the same?
Yes it will come out the same. You may need to cook it a bit longer, but just check as you go along.
Can you use Russet potatoes instead? I don’t have any red on hand..
Yes you can 🙂 Those would be great too.
I made this last night and it was good but felt that I’d like to try and jazz it up a bit. I didn’t have parsley so I used rosemary instead and I’m wondering if maybe next time I could substitute white wine or beer for some of the water? I’m new to the slow-cooking world and don’t if cooking with alcohol works…thanks for your help!
You could use chicken broth instead of water.
Ok, I don’t think I’ve ever commented on a recipe, but I always read the comments before I try one out to make sure it came out ok for others. So to those of you who are doing exactly that…This came out perfectly for me. I also realized that I have been making roux incorrectly for years. Oops. So thank you for the clear instructions. The only thing I did different than the recipe was to substitute a chicken bullion cube instead of 1 tsp of the salt. Even my picky 6-year old liked this. Definitely a keeper!
Thanks for the kind words, Tabitha 🙂
This stew is fantastic ! Also, the ease of preparation and an ingredient list that doesn’t require a long shopping trip for 20 specialty items you’ll never use again makes this an easy one to give a try. Thank you for sharing it.
Thanks, Pat 🙂 It’s one of my favs too.
The most boring recipe I have ever made, bar none. Americans need cooking lessons.
Thanks jo!
And you need manners and to generalize less.
I using white wine. Moscatto to be specific. I have been cooking for a long time, and grew up in a family restaurant, so I learned young that so long as you balance the flavors with their opposite, wine adds a bit of depth to any dinner meal. For example, the moscatto I use is sweet, so I add a smidge extra of garlic, some sage, black pepper and kosher salt, to balance the sweet with some savory. I do this with almost everything. Red merlot or pinot niore when cooking with red meat, and moscatto or a dryer white… Read more »
I want to try this recipe today! Do you make the creamy sauce before serving or dump in the beginning?
We are making this today for tomorrow evening meal. Looking forward to our first taste!
Made this recipe today on the stove instead the crockpot. It tasted amazing! I am usually nervous trying out a new recipe because of picky eaters…My toddler ate 3 bowls…3 big bowls all by herself. My hubby texted me few times how amazing dinner was 🙂 I did use a little bit broth.
Thank you, I can’t wait to try out more recipes from here!
I loved this recipe. I made a homemade broth from a smoked chicken though. We made it as a gluten-free comfort food at the cidery I work at. It was well received.
Is there an ingredient missing, some stock or something like that? 1 cup of water does not seem like enough liquid for it to cook in. Ours has come out like a vegetable paste
It is a great recipe. So quick and easy. I always use stock instead of water, and usually a bit more than the recipe suggests. I have often doubled the recipe with good results. I have also used the “stew” as a filling for “pot pies”. I use an oven proof, individual bowl, fill with the cold stew and top with a puff pastry. It’s awesome.
Hi,
I wanted to know if there was anything specific I should do to make this more of a frozen dump meal? I don’t understand how the Roux would freeze.. Thank you!
Just wondering what the nutrition is per serving or where to find the info? ( calories,protein,carbs,) etc.
This stew is delicious!! I made it a couple weeks ago and everyone devoured it. My husband practically inhaled it. My sister-in-law left my home with the recipe and a few days later she made it for her family. I just made it again, it’s too good. I made it with the flour, butter and milk roux and switched out the water for chicken broth. Thank you so much for sharing this wonderful recipe with us
Would really like calorie counts on your recipes.
This stew is delicious! I used Vegetable Broth instead of water and Russet Potatoes and I am very impressed with this recipe! Definitely a keeper!
Can you cook dumplings on top of this stew or would they soak up too much liquid?
I’ve made this recipe a few times now and I absolutely love it. I use more celery and carrots than suggested, and it comes out delicious. Since I increase that, I add a bit more salt to pull in the flavours. For the celery stalk, I include the leaves as well. This makes it more flavourful when not including the leaves.
I just made this soup in my instapot. It worked perfectly and tasted delicious!! I wasn’t a chicken soup fan, but I am now!!!
So glad to hear!
On your instant pot what settings and timing did you use?
DON’T MAKE!! DRYYYY! Wow gotta say the idea was good but the food was not . I’m trying to use what I have to save money but no good!!
Can this be mixed all together (other than roux) and put in the freezer to use at a later time. My parents are elderly and I’m trying to come up with some meals to prep and this would be a good one.
Is there nutritional information that can be posted to the page? This is one of my favorite meals and I need to know how I can balance it into a restricted diet I have been placed on