Slow Cooker Chicken Stew Recipe

Introduction

Slow Cooker Chicken Stew is the ultimate comfort food, perfect for chilly days or busy evenings. This hearty dish features tender chicken, a medley of vegetables, and a rich, creamy broth that simmers gently to develop deep, satisfying flavors. With minimal prep and the magic of slow cooking, it’s a nourishing meal that feels like a warm hug in a bowl.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 cups chicken broth
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 small onion, diced
• 2 cups potatoes, peeled and diced
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1 cup heavy cream
• 1½ cups frozen peas
• Cooking spray (for slow cooker insert)

Instructions

1. Step 1: Lightly spray the insert of a 6-quart slow cooker with cooking spray to prevent sticking.
2. Step 2: Add the chicken breasts, chicken broth, sliced carrots, celery, diced onion, diced potatoes, black pepper, garlic powder, and poultry seasoning to the slow cooker.
3. Step 3: Cover and cook on low for 6 hours or on high for 4 hours, until the potatoes are tender and the chicken is cooked through.
4. Step 4: Remove the chicken breasts from the slow cooker and shred them using two forks.
5. Step 5: Return the shredded chicken to the slow cooker, then stir in the heavy cream and frozen peas.
6. Step 6: Cover and cook for an additional 10–15 minutes until the peas are softened and the stew is creamy and warm.
7. Step 7: Serve the stew hot, ideally with crusty bread or warm biscuits to soak up the flavorful broth.

Tips & Variations

• For a lighter stew, substitute the heavy cream with coconut milk, almond milk, or skip the cream altogether for a broth-based dish.
• Add other vegetables like mushrooms, green beans, kale, or sweet potatoes to customize the stew to your taste.
• Enhance flavor by swapping poultry seasoning with fresh herbs like thyme or rosemary, or add a bay leaf during cooking.
• If you like a thicker stew, stir in a cornstarch slurry or puree some of the cooked vegetables and mix back in.
• For a little heat, add a pinch of cayenne pepper or red pepper flakes.
• Cut vegetables evenly to ensure they cook at the same rate without becoming mushy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors usually deepen after sitting overnight, making reheated servings even better. To reheat, warm the stew gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. This stew can also be frozen for longer storage; however, it’s best to omit potatoes before freezing as they can change texture. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts. Just increase the cooking time slightly and ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

Can I make this stew dairy-free?

Absolutely. Replace the heavy cream with coconut milk or a plant-based cream alternative, or omit it entirely if you prefer a broth-based stew.

Slow Cooker Chicken Stew Recipe

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★★★★★

4.9 from 111 reviews

Slow Cooker Chicken Stew is a comforting and hearty dish featuring tender chicken breasts slow-cooked with potatoes, carrots, celery, and peas in a rich, creamy broth infused with garlic and poultry seasoning. This easy-to-make stew delivers deep flavors with minimal effort, making it perfect for weeknight dinners, meal prepping, and family meals throughout the year.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 4 boneless, skinless chicken breasts

Vegetables

• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 small onion, diced
• 2 cups potatoes, peeled and diced
• 1½ cups frozen peas

Liquids & Dairy

• 3 cups chicken broth
• 1 cup heavy cream

Seasonings & Others

• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• Cooking spray (for slow cooker insert)

Instructions

1. Prepare the slow cooker: Lightly spray the insert of a 6-quart slow cooker with cooking oil to prevent the stew from sticking during the long cooking process.
2. Add main ingredients: Place the chicken breasts into the slow cooker. Add chicken broth, sliced carrots, sliced celery, diced onion, diced potatoes, black pepper, garlic powder, and poultry seasoning on top of the chicken.
3. Cook the stew: Cover and cook on low for 6 hours or on high for 4 hours, until the potatoes are tender and the chicken is cooked through.
4. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks to create bite-sized pieces.
5. Combine shredded chicken back into the stew: Return the shredded chicken to the slow cooker and stir to mix with the vegetables and broth.
6. Add cream and peas: Stir in the heavy cream and frozen peas to the slow cooker, then cover again and cook for an additional 10–15 minutes until the peas are softened and the stew becomes creamy and warm throughout.
7. Serve: Ladle the hot stew into bowls and serve with crusty bread or biscuits for dipping and a complete meal.

Notes

• This stew is gluten-free and can be made dairy-free by substituting the heavy cream with coconut milk or almond milk.
• For a thicker stew, you can use cornstarch or puree a portion of the vegetables and mix them back in.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without potatoes for best texture.
• Reheat gently on stovetop or microwave, adding a splash of broth if the stew thickens too much.
• Customize by adding other vegetables like mushrooms, kale, or sweet potatoes and adjusting herbs and spices to taste.

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