Crockpot Chicken Stew Recipe
If you are craving something cozy, nourishing, and effortlessly delicious, this Crockpot Chicken Stew is the perfect go-to meal. Imagine tender chunks of chicken, silky potatoes, vibrant carrots, and sweet peas all slow-cooked together in a harmony of herbs and savory broth. This dish is the ultimate comfort food that warms your soul and fills your home with an irresistible aroma. Whether you’re winding down after a busy day or planning a family dinner, this Crockpot Chicken Stew promises easy prep with maximum flavor that everyone will love.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients. Each contributes something special: from the hearty texture of Yukon gold potatoes to the aromatic herbs that lift the flavors to new heights. Let’s take a closer look.
- Boneless, skinless chicken breasts (1.5 lbs): Cubed into 1-inch pieces, this is the tender protein centerpiece of our stew.
- Onion (1 cup, finely chopped): Adds a sweet and savory foundation flavor when slow-cooked.
- Garlic (1 tbsp minced): Provides a subtle kick and wonderful aroma, enhancing every bite.
- Yukon gold potatoes (2 cups, cubed): These tender yet sturdy potatoes soak up flavors beautifully.
- Carrots (2 cups, sliced): Bring natural sweetness and a lovely pop of color.
- Celery (1 cup, finely chopped): Adds a gentle crunch and earthiness to the stew.
- All-purpose flour (3 tbsp): Helps thicken the stew into its signature rich, velvety texture; you can easily swap for gluten-free flour if needed.
- Salt and black pepper (½ tsp each): Essential seasonings that balance and brighten the dish.
- Dried parsley (2 tsp), thyme, sage & rosemary (½ tsp each), bay leaf (1): A fragrant blend of herbs that give this stew its comforting, homemade character.
- Chicken broth (½ cup): Creates a flavorful, silky cooking liquid to tie everything together.
- Frozen peas (1 cup, thawed): Stirred in at the end for a burst of fresh green sweetness and color.
How to Make Crockpot Chicken Stew
Step 1: Prepare Your Ingredients
Start by chopping all your vegetables and cutting the chicken into 1-inch cubes. Having everything prepped makes the cooking process seamless and joyful. Freshly chopped veggies bring the stew to life with vibrant colors and textures.
Step 2: Combine Everything in the Crockpot
In the slow cooker, gently stir together the chicken pieces, potatoes, carrots, celery, flour, dried herbs, salt, pepper, and chicken broth. The flour may seem unusual in a stew, but it’s the secret to achieving that luscious, thick consistency that clings to every bite of tender chicken and veggies.
Step 3: Cook Low and Slow
Cover your Crockpot and cook on low for 6 hours (recommended) or on high for 4 hours if you’re short on time. The low and slow method gives the flavors time to meld beautifully and ensures every component is perfectly tender. You don’t need to fuss with it—just let the magic happen!
Step 4: Stir in the Peas and Finish
About 10 minutes before serving, stir in the thawed peas. This keeps their bright color and sweet flavor fresh and vibrant, elevating the stew’s appearance and taste. Remember to remove the bay leaf before serving for a smooth, herb-infused finish.
How to Serve Crockpot Chicken Stew
Garnishes
A sprinkle of freshly chopped parsley or a dash of cracked black pepper on top brightens the bowl visually and adds a delicate fresh note to each spoonful. You can also add a dollop of sour cream or a swirl of Greek yogurt for a creamy contrast that pairs wonderfully with the savory stew.
Side Dishes
This stew is a hearty meal on its own, but pairing it with crusty bread or warm dinner rolls can make it feel even more special. A simple green salad or steamed greens like spinach or kale provide a delightful balance and help round out the meal with freshness and crunch.
Creative Ways to Present
For a fun twist, serve the Crockpot Chicken Stew inside hollowed-out bread bowls—it makes for an impressive presentation and an incredibly satisfying way to enjoy every last drop. Alternatively, try topping it with shredded cheese and broiling for a few minutes to create a bubbling, golden crust that adds delicious texture.
Make Ahead and Storage
Storing Leftovers
Let your Crockpot Chicken Stew cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, and the flavors often deepen overnight, making your leftovers even tastier.
Freezing
This stew freezes beautifully! Portion it into freezer-safe containers and store for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for the best texture and flavor.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. You might want to add a splash of broth or water if the stew has thickened too much. Alternatively, use a microwave in short bursts for quick reheating, ensuring even warmth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a richer flavor and stay extra juicy. Just cut them into similar-sized cubes to ensure even cooking in your Crockpot Chicken Stew.
Is it necessary to brown the chicken before slow cooking?
It’s not essential, but browning the chicken adds extra depth of flavor and a lovely caramelized note. If you’re short on time, you can skip this step and still end up with a delicious stew.
Can I make this stew vegetarian?
You can swap the chicken for hearty vegetables like mushrooms, eggplant, or tofu and use vegetable broth instead of chicken broth. Adjust cooking times accordingly to keep everything tender and flavorful.
How thick should the stew be?
The stew should be thick enough to coat your spoon but still spoonable and cozy. If it’s too thin, you can stir in a little extra flour mixed with cold water, then cook a bit longer to thicken.
Can I add other vegetables?
Definitely! Feel free to customize with your favorites—think green beans, corn, or bell peppers for extra crunch and color. Just keep in mind the cooking times, adding delicate veggies toward the end.
Final Thoughts
If you’re looking to fill your home with warmth and the irresistible scent of home-cooked goodness, you really must try this Crockpot Chicken Stew. It’s easy to prepare, packed with wholesome ingredients, and deeply satisfying. I promise it’ll become one of your favorite meals to make again and again, offering those comforting vibes and hearty flavors we all crave. Happy cooking and even happier eating!
PrintCrockpot Chicken Stew Recipe
This hearty Crockpot Chicken Stew is a comforting and flavorful meal made with tender chicken breasts, Yukon gold potatoes, carrots, celery, and aromatic herbs. Perfect for slow cooker, stovetop, or Instant Pot methods, this stew is easy to prepare, nutritious, and great for family dinners any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker low), 4 hours (slow cooker high), 35 minutes (stovetop total including browning and simmering), 25 minutes (Instant Pot including sauté and pressure cook)
- Total Time: 6 hours 15 minutes (slow cooker low), 4 hours 15 minutes (slow cooker high), 50 minutes (stovetop), 40 minutes (Instant Pot)
- Yield: 6 servings 1x
- Category: Main Course, Stew
- Method: Slow Cooker, Stovetop, Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup finely chopped onion
- 1 tablespoon minced garlic (about 4 large cloves)
- 2 cups cubed Yukon gold potatoes, cut into ½ inch cubes
- 2 cups sliced carrots, cut into ¼ inch thick coins
- 1 cup finely chopped celery
- 1 cup frozen peas, thawed (reserve until ready to eat)
Dry Ingredients and Spices
- 3 tablespoons all-purpose flour (can substitute gluten-free 1:1)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 1 bay leaf
Liquids
- ½ cup chicken broth (low or no salt) for slow cooker
- 2 cups chicken broth (low or no salt) for stovetop and Instant Pot
Instructions
- Prep Ingredients: Chop all vegetables (onion, garlic, potatoes, carrots, celery) into the specified sizes and cut the chicken breasts into 1-inch cubes to ensure even cooking.
- Slow Cooker Method: In the slow cooker insert, combine chicken, potatoes, carrots, celery, flour, dried herbs, salt, pepper, bay leaf, and ½ cup chicken broth. Stir to mix well. Cover and cook on low for 6 hours or on high for 4 hours. Low heat is recommended for best texture.
- Add Peas and Serve (Slow Cooker): When cooking is complete, stir in thawed peas and remove the bay leaf before serving to enjoy the freshest taste and texture.
- Optional Browning (Slow Cooker): You can brown chicken and vegetables in 1 tablespoon olive oil for extra flavor, but this is not required for the slow cooker method.
- Stovetop Method: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chicken cubes and brown for about 10 minutes. Add onions and garlic, sauté for 5 minutes until softened. Add potatoes, carrots, celery, flour, herbs, salt, and pepper, stirring well. Pour in 2 cups chicken broth, cover, and bring to a low boil. Simmer on medium heat for 15-20 minutes, stirring occasionally until thickened and potatoes are tender.
- Add Peas and Serve (Stovetop): Stir in thawed peas, discard bay leaf, and serve hot.
- Instant Pot Method: Set Instant Pot to sauté for 10 minutes and add 1 tablespoon olive oil. Brown chicken for 2-3 minutes (not fully cooked). Add onions, garlic, celery, and carrots, sauté 4-5 minutes. Add potatoes, flour, herbs, salt, pepper, and 2 cups chicken broth. Seal the lid and cook on manual pressure for 12 minutes. Allow natural pressure release for 5 minutes, then quick release remaining pressure.
- Add Peas and Serve (Instant Pot): After pressure release, stir in thawed peas, remove bay leaf, and serve immediately.
Notes
- You can use gluten-free flour as a substitute for all-purpose flour at a 1:1 ratio if you prefer a gluten-free version.
- Browning the chicken and vegetables before slow cooking enhances flavor but is optional.
- Adjust salt to taste, especially if using low or no salt chicken broth.
- Frozen peas are added at the end to maintain their color and texture.
- For a thicker stew, you can cook uncovered for the last 30 minutes in the slow cooker or simmer longer on stovetop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 1/6 of recipe)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: chicken stew, crockpot chicken stew, slow cooker recipes, healthy chicken stew, easy dinner, instant pot chicken stew, gluten free stew
