Crockpot Chicken Stew is the epitome of comfort food, offering a hearty, flavor-packed meal that effortlessly combines tender chicken, an abundance of wholesome vegetables, and a rich, savory broth. This fuss-free recipe allows you to simply toss all your ingredients into the slow cooker, set it, and let the magic happen. Perfect for busy weeknights or lazy weekends, it delivers a deeply satisfying meal with minimal effort.
The Ultimate Crockpot Chicken Stew: A Slow Cooker Masterpiece
There’s nothing quite like a warm bowl of chicken stew to chase away the chill of a cold evening or provide a nourishing meal after a long day. While a classic stovetop stew offers a certain charm with its sautéed aromatics, the slow cooker version provides an unparalleled level of convenience without sacrificing flavor. Last year, our team’s writer, Maggie, shared her incredible Chicken Stew recipe, which quickly became a cherished family favorite. Inspired by its deliciousness and the need for more hands-off meal solutions, I embarked on a mission to create a slow cooker adaptation that would live up to the original’s reputation.
The result? This Crockpot Chicken Stew is impressively delicious and unbelievably easy to prepare. While some might argue that stovetop browning adds an irreplaceable depth of flavor, this slow cooker method develops its own unique richness through hours of gentle simmering. The ingredients meld together beautifully, creating a symphony of tastes that will warm you from the inside out. It’s truly a “dump and go” recipe that delivers gourmet results with minimal fuss.
Essential Ingredients for a Perfect Crockpot Chicken Stew
The beauty of this chicken stew lies in its simple yet robust ingredient list. Each component plays a crucial role in building the layered flavors and comforting texture. Here’s a closer look at what you’ll need and why:
- Chicken Thighs: The star of our stew! Chicken thighs are ideal for slow cooking as their higher fat content keeps them incredibly tender and juicy, even after hours of simmering. You can use either bone-in or boneless, but if using bone-in, remember to remove any skin to prevent an overly greasy stew. Chicken breasts, while leaner, tend to dry out and become stringy over the long cooking time required for the vegetables to soften perfectly.
- Carrots: A classic stew vegetable, carrots add natural sweetness and vibrant color. Cut them into chunky pieces (about 1.5 inches) so they hold their shape and texture without becoming mushy during the extended cooking period.
- Yellow Onions and Celery: These aromatic vegetables form the foundation of flavor for our stew. Finely dicing them is key – the finer they are, the more they will melt into the broth, contributing to its richness without being overly prominent. A food processor can be a real time-saver here, ensuring quick and uniform dicing.
- Gold Potatoes: These creamy, waxy potatoes are perfect for stewing as they retain their shape and don’t fall apart. Cut them into ½-inch pieces. The best part? There’s no need to peel them! The skin adds extra nutrients and rustic charm.
- Garlic: Freshly minced garlic is always preferred for its pungent, aromatic flavor, but jarred minced garlic is a convenient alternative that still delivers a punch. It’s essential for a savory stew.
- Worcestershire Sauce and Balsamic Vinegar: These are your secret weapons for adding incredible depth and a hint of tang to the stew. Worcestershire brings umami, while balsamic vinegar brightens and balances the rich flavors, preventing the stew from tasting flat.
- Dried Seasonings (Thyme, Sage, Oregano, Smoked Paprika): Don’t underestimate the power of these herbs and spices! They are absolutely essential for creating the signature aromatic profile of a hearty chicken stew. Smoked paprika adds a wonderful smoky undertone that elevates the entire dish. Don’t skimp on these; they transform a simple broth into something extraordinary.
- Chicken Bouillon Powder: This ingredient is a game-changer, significantly enhancing the chicken flavor and providing an extra layer of savory seasoning to the broth. It ensures every spoonful is packed with deliciousness.
- Chicken Broth: The savory liquid base of our Crockpot Chicken Stew. Use a good quality chicken broth for the best flavor.
- Bay Leaves: Often overlooked, bay leaves provide a subtle herbaceous note that helps to cut through the richness of the stew, adding complexity and freshness. They are optional but highly recommended.
- Unsalted Butter and All-Purpose Flour: These two ingredients are crucial for making the roux, which is the thickening agent for our stew. A proper roux ensures a luscious, velvety broth that coats every ingredient beautifully.
- Frozen Peas: Added at the very end, frozen peas contribute a pop of vibrant color, a touch of sweetness, and additional texture. They cook quickly, so adding them later preserves their freshness.
Step-by-Step Guide: How To Make Crockpot Chicken Stew
Making this Crockpot Chicken Stew is incredibly straightforward, allowing for a mostly hands-off cooking experience. Follow these simple steps for a perfect, hearty meal:
- Prepare and Combine Ingredients: Start by preparing all your “Add First” ingredients. This means chopping your carrots, onions, celery, and potatoes to the specified sizes. Mince your garlic. Measure out your seasonings, Worcestershire sauce, and chicken broth. Place all these prepared ingredients into a greased 6-quart slow cooker. Gently mix everything together, ensuring the chicken thighs are submerged in the liquid to ensure even cooking and maximum flavor absorption.
- Slow Cook to Perfection: Secure the lid on your slow cooker. Cook on the low setting for 6-8 hours or on the high setting for 3-5 hours. The cooking time will vary slightly depending on your slow cooker and the size of your chicken pieces. The stew is ready when the chicken is exceptionally tender and can be easily shredded with two forks, and all the vegetables are soft and flavorful. For the most tender chicken and deepest flavor, I personally prefer cooking on low.
- Shred Chicken and Add Peas: Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a separate bowl. Using two forks, shred the chicken into bite-sized pieces. Once shredded, add the frozen peas directly into the slow cooker with the simmering stew.
- Prepare the Roux for Thickening: Now it’s time to create the rich, thick consistency that makes a stew so comforting. On your stovetop, melt 4 tablespoons of unsalted butter in a medium-sized pot over medium-high heat. Once the butter is completely melted and slightly bubbling, sprinkle in 1/3 cup of all-purpose flour. Whisk constantly for about 1 minute until the mixture becomes frothy and forms a pale, thick paste (this is your roux). Gradually, add about 1 cup of the hot liquid directly from your slow cooker into the roux, whisking continuously to prevent lumps. Continue whisking until you have a smooth, thick paste. This tempering step ensures the roux blends seamlessly into the stew.
- Finish the Stew: Pour the prepared roux into the slow cooker with the stew. Stir it in thoroughly until it’s fully integrated and the broth begins to thicken beautifully. Return the shredded chicken to the slow cooker along with the frozen peas (if not already added) and 1 teaspoon of balsamic vinegar. Don’t forget to carefully remove and discard the bay leaves at this point. Stir everything together one last time. Cover the slow cooker and allow it to heat through for an additional 10 minutes, giving the flavors a chance to meld with the newly thickened broth and for the peas to cook. Taste the stew and adjust the seasoning as needed. If you feel the flavors could be brighter or more savory, add an additional 1-2 teaspoons of chicken bouillon powder until the flavors truly “sing.”
- Serve and Enjoy: Ladle the hearty Crockpot Chicken Stew into individual bowls. For an extra touch of freshness and visual appeal, optionally garnish with chopped fresh parsley. Serve immediately with a side of crusty bread for dipping into that glorious broth. Enjoy your delicious, homemade comfort food!
Storage Tips for Your Chicken Stew
- Refrigerate: Allow the Crockpot Chicken Stew to cool completely before transferring it to airtight containers. Store it in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave.
- Freeze: For longer storage, this stew freezes beautifully. Once cooled, transfer portions into freezer-safe bags or containers, leaving a little headspace for expansion. Freeze for up to three months. To reheat, thaw the frozen stew in the refrigerator overnight, then warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water to achieve the desired consistency.
What to Serve With This Hearty Crockpot Chicken Stew
A comforting stew like this Crockpot Chicken Stew pairs wonderfully with a variety of sides. The goal is often to provide something to sop up the delicious broth or a fresh contrast to its richness. Here are some fantastic serving suggestions:
- Crusty Bread: Absolutely essential! A good crusty bread is perfect for dipping into the rich, savory broth. Options like No-Knead Bread, fluffy Dinner Rolls, classic French Bread, or savory Focaccia are all excellent choices.
- Fresh Garden Salad: A light, crisp Garden Salad with a vinaigrette dressing offers a refreshing contrast to the hearty stew, balancing the meal beautifully.
- Seasonal Fruit: A simple side of fresh fruit adds a natural sweetness and lightness. Consider a vibrant Winter Fruit Salad or whatever seasonal fruit you have on hand.
- Fluffy Biscuits: Drop Biscuits are incredibly easy to make and provide another delightful option for soaking up every last drop of the flavorful stew.
- Couscous or Quinoa: For those looking for a lighter grain, Couscous or Quinoa are excellent choices. Their light and fluffy textures are perfect for absorbing the stew’s rich flavors.
- Baked Sweet Potatoes: The natural sweetness of baked sweet potatoes beautifully complements the savory notes of the Crockpot Chicken Stew, adding another layer of flavor and nutrition.
Explore More Delicious Crockpot Favorites:
If you love the ease and deliciousness of slow cooker meals, you’re in luck! The crockpot is a fantastic tool for creating comforting, low-effort dishes. Here are some more of our top crockpot recipes you might enjoy:
- Discover a collection of 30 Crockpot Recipes (Dump and Go!) for even more inspiration.
- Warm up with this creamy and satisfying Crockpot Chicken Wild Rice Soup.
- Indulge in a rich and robust Beef Ragu, perfect over pasta.
- Spice things up with Crockpot Cajun Chicken with Vegetables and Rice.
- Enjoy a classic family meal with our tender Crockpot Pot Roast.
Crockpot Chicken Stew
Equipment
- 6-quart Crock-Pot
- Medium pot
Ingredients
- 1-1/2 pounds chicken thighs (see note 1 for bone-in/boneless)
- 1-1/2 cups chunked carrots (2 to 3 large carrots, 1-1/2 inch pieces)
- 2 cups finely diced yellow onion (1 large or 2 small)
- 1 cup finely diced celery (2 to 4 stalks)
- 2 cups diced baby gold potatoes (3/4 pound, 1/2-inch pieces)
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 cups chicken broth
- 2 bay leaves (optional)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2/3 cup frozen peas
- 1 teaspoon balsamic vinegar
- Hearty buttered bread (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for serving)
Instructions
- Place all the ingredients listed under “Add First” into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–5 hours or until chicken is tender and can be shredded easily. (For best results, I recommend cooking on low!)
- Remove the chicken from the slow cooker into a bowl and shred it using two forks.
- On the stovetop, heat a medium pot over medium-high. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. The mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste. This is your roux. For more on making a perfect roux, check out this guide to roux.
- Add the roux to the slow cooker and stir well until it’s fully integrated and the stew begins to thicken. Return the shredded chicken along with the frozen peas and balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through for about 10 minutes to allow the flavors to meld and the peas to cook. Taste and adjust the seasoning, adding an additional 1–2 teaspoons of chicken bouillon if needed until the flavors are perfectly balanced.
- Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with hearty buttered bread. Enjoy this comforting meal!
Recipe Notes
Note 2 – Vegetable Prep: To ensure your onions and celery are perfectly tender by the end of the cooking time, make sure to dice them very finely. This can be done carefully by hand, or for ultimate efficiency, use a food processor and pulse them until they are in tiny, uniform pieces that will virtually melt into the broth.
Storage and Freezing: Once the stew has cooled completely, transfer it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer preservation, freeze the stew for up to 3 months. Always thaw frozen stew in the refrigerator before gently reheating it on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.