Crock Pot Chicken Stew

Full of flavorful, juicy chicken, tender potatoes, and loads of fresh vegetables and herbs, this Crock Pot chicken stew is a cozy, easy dinner recipe for chilly nights. Just layer everything in the slow cooker and let it do the work.

If you love hearty slow cooker meals, you’ll also want to try my Crock Pot Chicken and Dumplings, this rich Virginia Brunswick Stew, or my family’s favorite Slow Cooker Beef Stew.

Before You Get Started

A few quick tips to help you get the best results:

• Use bone-in, skinless chicken. Bone-in chicken breasts or thighs stay juicy and tender during the long cook time, and the bones add rich flavor to the broth. Boneless will work in a pinch, but the texture won’t be quite as good.
• Cut your potatoes small. Chop potatoes into bite-sized pieces (about 1-inch) so they cook through evenly and become tender by the time the chicken is done.
• Know your slow cooker. Every slow cooker runs a little differently. Mine tends to cook hot, so I find this stew is best on HIGH for about 3 hours or LOW for about 6 hours. Adjust based on how your pot runs.

How to Make Crock Pot Chicken Stew

This chicken stew comes together with simple, affordable ingredients you probably already have on hand. Here’s how to make it:

Step 1: Layer the Vegetables and Seasonings

Place the chopped onions, celery, carrots, and potatoes in the bottom of a large slow cooker. Add the minced garlic, bay leaf, fresh thyme and rosemary sprigs (or dried herbs), paprika, poultry seasoning, and about 1 teaspoon of salt. 

Give everything a quick stir to combine.

Best Potatoes: I use peeled russet potatoes here, but Yukon gold or red potatoes work well too. If you go with gold or red potatoes, there’s no need to peel them since the skins are thinner.

Step 2: Add the Chicken

Use kitchen shears to remove the skin from your bone-in chicken breasts or thighs (this is the fastest method). 

Season the chicken generously with salt and pepper, then nestle the pieces on top of the vegetables.

There’s no need to brown the chicken first. It goes in raw and cooks low and slow with everything else.

Step 3: Pour in the Broth and Cook

Pour 3 cups of low-sodium chicken broth over the top. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Step 4: Shred the Chicken and Finish

During the final 30 minutes of cooking, carefully remove the chicken from the pot. Shred or chop the meat into bite-sized pieces and discard the bones. Return the chicken to the slow cooker.

Remove and discard the bay leaf and any herb stems. Stir in a cornstarch slurry (see below) to thicken the broth slightly, then cook uncovered on HIGH for about 30 more minutes.

Taste and adjust the seasoning with more salt and pepper as needed. The total amount of salt will depend on how salty your broth is and your own preferences. 

Ladle into bowls and garnish with fresh parsley.

How to Thicken Chicken Stew

A simple cornstarch slurry thickens this stew beautifully. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it into the stew.

For a thicker, heartier broth, increase to 2 tablespoons cornstarch mixed with 2 tablespoons cold water.

Tip: After adding the slurry, cook the stew uncovered on HIGH for about 30 minutes. This allows some liquid to evaporate while the cornstarch works, giving you a rich, slightly thickened broth without being gloppy.

For a thinner, more soup-like consistency, you can skip the cornstarch entirely. It’s delicious either way.

Serving Suggestions

A warm bowl of chicken stew deserves some good bread on the side. Try it with Aunt Bee’s 3-Ingredient Biscuits, a wedge of Cast Iron Cornbread, or a slice of crusty Dutch Oven Bread.

For something green on the side, a simple Wedge Salad or our favorite House Salad with Candied Pecans balances the richness nicely.

Recipe Variations

• Rotisserie chicken stew: Short on time? Use shredded meat from a store-bought rotisserie chicken instead. Since it’s already cooked, add it toward the end of the cooking time (when you’d normally add the cornstarch) so it doesn’t dry out.
• Different potatoes: Swap russet potatoes for white, Yukon gold, or red potatoes. No need to peel the gold or red varieties.
• Extra vegetables: Add sliced mushrooms, frozen peas, corn, or green beans. To keep frozen veggies from getting mushy, stir them in during the last 30 minutes. No need to thaw first.
• Switch up the herbs: Try different seasonings like a pinch of cayenne for heat, or swap in oregano, sage, dill, or basil.
• Stovetop version: If you’d prefer a creamy chicken stew made on the stove, try my Chicken Stew recipe.

Storage and Leftovers

Make Ahead: Chop all the vegetables the night before and store them in a zip-top bag or bowl in the fridge with the seasonings. In the morning, dump everything into the slow cooker, add the chicken and broth, and you’re set.

How to Store: Leftover stew keeps well in an airtight container in the refrigerator for 3-4 days.

Freezing: You can freeze the stew in an airtight, freezer-safe container for up to 3 months. Keep in mind that the potatoes and vegetables will be softer when thawed, but the flavor is still great.

How to Reheat: When chilled, the fat will rise to the top and harden. You can scrape it off or just stir it back in as it heats. Warm leftovers in a saucepan or Dutch oven over low heat until heated through. Add a splash of broth if it seems too thick. You can also microwave individual bowls for 1-2 minutes.

Frequently Asked Questions

Can you put raw chicken directly in the slow cooker?

Yes! It’s perfectly safe to add raw chicken directly to the slow cooker. The low, steady heat cooks the chicken through while infusing the broth with flavor. No browning required for this recipe.

What kind of chicken is best for stew?

Bone-in, skinless chicken breasts or thighs work best. The bones add flavor to the broth, and the meat stays tender during the long cook time. Boneless chicken will also work, but it may not be quite as juicy.

Can I use rotisserie chicken instead?

Absolutely. Shred the meat from a rotisserie chicken and add it to the stew during the last 30 minutes of cooking (when you’d normally add the cornstarch). This prevents the already-cooked chicken from drying out.

What vegetables can I add or swap?

This stew is flexible. You can add mushrooms, frozen peas, corn, or green beans. For frozen vegetables, add them during the last 30 minutes so they stay crisp-tender. Swap the russet potatoes for Yukon gold or red potatoes if you prefer.

More Cozy Slow Cooker Dinners

• Slow Cooker Chicken Tortilla Soup
• Slow Cooker Shredded Chicken
• Slow Cooker Creamy Italian Chicken and Sauce
• Crock Pot Chicken and Potatoes
• Crock Pot Chicken Cheesesteak