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Full of flavorful, juicy, chicken, tender potatoes, and loads of fresh vegetables and herbs, this healthy Crock Pot chicken stew is a cozy, easy dinner recipe for chilly nights! With just a few minutes of prep, the low-calorie, high-protein slow cooker meal will be waiting for you at the end of the day.
Table of Contents
- How to Make this Chicken Stew Crock Pot Recipe | 1-Minute Video
- Why You’ll Love this Chicken Stew Crock Pot Recipe
- Ingredients
- How to Make Crock Pot Chicken Stew
- How to Thicken Chicken Stew
- Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Crockpot Chicken Stew Recipe
- Crock Pot Chicken Stew Recipe
If you love Crock Pot recipes as much as we do, be sure to try this Crock Pot vegetable soup, this Ranch Crock Pot chicken recipe, a bowl of Crock Pot chicken noodle soup, and this flavorful Crock Pot chicken tortilla soup, too!
How to Make this Chicken Stew Crock Pot Recipe | 1-Minute Video
Why You’ll Love this Chicken Stew Crock Pot Recipe
We can all use more easy crockpot chicken recipes, and this particular dish does not disappoint! The crock pot chicken stew is very similar to a classic chicken noodle soup — minus the pasta.
Stew should also have a thicker broth and an abundance of filling add-ins, so you’ll find plenty of chunky carrots, potatoes, onions, and celery in this dish. It’s warm, satisfying, and perfectly cozy for a chilly evening. Plus, it’s a healthy dinner that you can feel good about sharing with your family!
Chicken Soup vs. Chicken Stew
This recipe has almost all of the same ingredients and flavors as a classic chicken noodle soup, so what’s the difference between a soup and a stew? In general, the primary distinction is the amount of liquid in your pot. A soup has much more broth than a stew, so the ingredients are either completely liquified and pureed, or completely submerged in the broth.
By contrast, a chunky stew tends to be much heartier than a soup, with less broth and a slightly thicker consistency. Another primary distinction between this chicken stew crock pot and a traditional chicken noodle soup? The soup typically includes noodles or rice, while potatoes are the most common starch in a stew.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite chicken stew crock pot recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Onions, celery, carrots and potatoes: the vegetables that add flavor and nutrition to the hearty stew. I used peeled russet potatoes here, but you can also use yukon gold potatoes or red potatoes. The yukon golds or red potatoes would not need to be peeled.
- Garlic: for savory flavor.
- Bay leaf, paprika, thyme, rosemary, and poultry seasoning: herbs and spices that give the stew a cozy, earthy taste.
- Bone-in chicken breast or chicken thighs: use chicken breast if you prefer white meat, but I find that chicken thighs stay juiciest in the slow cooker. Remove the skin from the bone-in chicken by simply pulling it back and cutting it off with a pair of kitchen shears or a sharp knife.
- Low-sodium chicken broth or chicken stock: the liquid base of the stew. Starting with low-sodium broth allows you to control the saltiness of your stew by adding more or less salt to taste.
- Cornstarch: combines with cold water to create a corn starch slurry that thickens the broth.
- Salt and pepper: to enhance the other flavors in the dish and give the stew a more complex flavor.
- Chopped fresh parsley: a fresh, colorful garnish that brightens up the dish.
Herbs and Spices to Put in Chicken Stew
I use garlic, salt, paprika, a bay leaf, thyme, rosemary, and poultry seasoning to flavor the hearty chicken stew recipe. Poultry seasoning is a combination of thyme, sage, rosemary, marjoram and nutmeg — so it gives you a lot of flavor with minimal effort! If you don’t care for this ingredient, no problem. Just leave it out, or use other herbs and spices instead.
How to Make Crock Pot Chicken Stew
This slow cooker chicken stew recipe requires just a handful of basic, easy-to-find ingredients. If you need a healthy, family-friendly dinner option that’s also incredibly affordable, then this old fashioned recipe is the key! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Place the vegetables, herbs, and seasoning in the bottom of a slow cooker.
- Season the chicken with salt and pepper, then arrange the meat on top of the vegetables.
- Pour broth over top.
- Cover and cook.
- During the final 30 minutes, remove the chicken from the pot. Shred or dice the meat, and discard the bones. Return the meat to the slow cooker.
- Stir in a cornstarch slurry.
- Cook, uncovered, on HIGH for about 30 more minutes, or until the broth thickens slightly.
- Remove the bay leaf and herb stems, season with salt and pepper, and ladle into bowls.
How to Thicken Chicken Stew
A cornstarch slurry (equal parts cornstarch and cold water) thickens this stew. I recommend 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water for just a slightly thicker broth.
If you prefer your broth even thicker, use up to 2 tablespoons of cornstarch and 2 tablespoons of cold water. Cook the chicken stew with the cornstarch slurry for 30 more minutes on HIGH heat without a lid to allow some extra liquid to evaporate while the cornstarch works its magic. The end result will be the best chicken stew that you’ve ever tasted!
Serving Suggestions
Thanks to the protein, starch and veggies in this dish, you have an easy one pot meal that doesn’t require any additional sides. If you’d like to round out your supper, here are a few options that go well with chicken stew:
- Kale Apple Salad with Bacon, Feta, and Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
- One-Bowl Pumpkin Bread, Easy Pumpkin Muffins, or 2-Ingredient Pumpkin Muffins
- Homemade Soft Pretzels
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- Cast Iron Cornbread, Sour Cream Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Broccoli Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Butter Cornbread
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or One-Bowl Cranberry Orange Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette
- Fried Apples or Baked Apple Slices
Preparation and Storage Tips
- Make Ahead: To prep ahead, chop all of the vegetables the night before, and then place them in a large zip-top bag or bowl with all of the seasonings in the fridge. In the morning, just dump the whole bag into the slow cooker, top with the chicken, and proceed with the rest of the instructions.
- How to Store: Stored properly in an airtight container, the leftovers will keep in the refrigerator for 3-4 days or in the freezer in an airtight freezer-safe container for up to 3 months. While the stew freezes fairly well, it’s important to know that the texture of the potatoes and vegetables will be mushy when thawed.
- How to Reheat: When chilled, the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it back into the dish when it heats up. Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature. If it seems dry, you can add more broth to thin, as necessary. You can also reheat individual bowls of stew in the microwave for 1-2 minutes.
Recipe Variations
- If you don’t mind a thinner, more soup-like broth, you can skip the final step with the cornstarch. It will still taste delicious!
- Rotisserie chicken stew: Instead of the raw chicken, use chopped or shredded meat from a store-bought rotisserie chicken. Since you don’t need to cook the rotisserie chicken, add the shredded meat to the pot towards the end of the cooking time (when you add the cornstarch). This way it won’t get too dry while the stew simmers.
- I use peeled russet potatoes, but you can substitute with white potatoes, gold potatoes, or red potatoes. There’s no need to peel the white, gold, or red potatoes, since they have a thinner skin.
- Add different herbs and seasonings to make the stew your own. Try cayenne for heat, or different herbs like oregano, sage, dill, chives, or basil.
- Sliced fresh mushrooms would also be a nice addition to the pot.
- Add frozen peas or corn towards the end of the cooking time for even more veggie variety.
- Stir in frozen, cut green beans at the end of the cooking time so that they stay crisp-tender. You don’t even have to thaw them first! If you prefer, you can add frozen green beans earlier and they’ll get really soft — it’s just a matter of personal taste.
Tips for the Best Crockpot Chicken Stew Recipe
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
- Use a pair of kitchen shears to quickly and easily remove the skin from the chicken breasts.
- It’s perfectly safe to put raw chicken in the slow cooker. You do not need to brown the chicken before slow cooking for this recipe. Minimal prep time makes for a very easy stew!
- I use bone-in skinless chicken breasts or bone-in skinless chicken thighs for a couple of reasons. The bone-in meat has a longer cooking time than a boneless, skinless chicken breast or thigh, so the meat stays juicy and tender while the carrots and potatoes finish cooking. The bones also give the broth tons of added flavor. However, if you can’t find them or if you don’t want to bother with them, then boneless thighs or breasts will also work.
- The total amount of salt necessary will vary, depending on the saltiness of your broth and on your own personal taste preferences. Season as you go, and add extra if desired.
- For a creamy chicken stew on the stove top, try this recipe.
More Popular Stew Recipes to Try
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Crock Pot Chicken Stew
Equipment
- Crock Pot (this one is big enough for the full stew)
Ingredients
- 2 medium sweet onions, chopped into bite-sized pieces
- 3 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 2 medium russet potatoes, peeled and chopped into small bite-sized pieces
- 2 small cloves garlic, minced or pressed (about 1 teaspoon)
- 1 bay leaf
- 3 sprigs fresh thyme (or about 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or about 1 teaspoon dried rosemary)
- ½ teaspoon paprika
- ½ teaspoon poultry seasoning
- 3-4 lbs. bone-in chicken breasts or thighs, skin removed
- 3 cups low-sodium chicken broth or chicken stock
- 1 tablespoon cornstarch + 1 tablespoon cold water (or increase to 2 tablespoons of cornstarch with 2 tablespoons cold water for a slightly thicker broth)
- Kosher salt and ground black pepper, to taste
- For garnish: chopped fresh parsley
Instructions
- Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
- Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
- Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- When there are about 30 minutes left in the cooking time, remove the chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf and herb stems (if using fresh herbs).
- In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit). Taste and season with additional salt and pepper, if desired. Garnish with chopped fresh parsley, just before serving.
Video
Notes
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
- Use a pair of kitchen shears to quickly and easily remove the skin from the chicken breasts.
- I use bone-in chicken breasts or bone-in thighs for a couple of reasons. The bone-in meat has a longer cooking time than a boneless, skinless chicken breast or thigh, so the meat stays juicy and tender while the carrots and potatoes finish cooking. The bones also give the broth tons of added flavor. However, if you can’t find them or if you don’t want to bother with them, then boneless thighs or breasts will also work.
- The total amount of salt necessary will vary, depending on the saltiness of your broth and on your own personal taste preferences. Season as you go, and add extra if desired.
- For a creamy chicken stew on the stovetop, try this recipe.
Nutrition
This post was originally published in December, 2017. The photos were updated in January, 2022.
Nothing cozier than a hearty chicken stew! This is perfect this time of year after all the indulgences of the holidays.
Exactly! I totally agree, Melissa! Thank you! 🙂
Wthis is such a great warming recipe thank you
Happy New Year
Definitely! Thanks, Gloria!
Hearty and flavorful. I used a regular chicken broth instead of low sodium and still added a little salt. Next time I think I will use the entire 4 cups in the carton instead of the 3 the recipe calls for. I also used boneless skinless chicken breast and found that the amount the recipe calls for (3-4 lbs) would be waaay too much this way. I used just under 3 lbs and had an entire breast that I didn’t end up shredding. 1.5-2 lbs would be fine if using boneless skinless.
Thank you for the feedback, Adelle! We’re so glad you were able to make it work for you and enjoyed the recipe.
This is a perfect vegetable hearty soup. I have 1/2 rotisserie chicken that I need to use soon—so thought I would take the meat off the bone. This way I can cook the bones with the vegetables and add the cut up chicken during the last 45 minutes. I have no russet potatoes either, but do have 2 sweet potatoes. I will add them, add a can of white potatoes or a can of corn. There is a variety of things that you can add or delete, according to what you have on hand or what you prefer to eat. I normally, though, tend to go right by the recipe the first time—but not able to do that unless I want to go out in this single digit (including wind chill factor) weather on this beautiful New Year’s Eve day. Happy and Healthy 2018 to you and your followers.
Hi, Cathy! You’re absolutely right — you can definitely adapt this recipe to suit your tastes, preferences, and what you have on hand. It sounds like you have a great plan. I hope that your stew is delicious! 🙂
This looks so hearty and delicious! I’m saving this to make when the weather is cooler!
Thanks, Kristy! Yes, it’s definitely not a summer meal for you guys in Australia!
Blair I do not have a crock pot.
Can i adapt this recipe and make it on the stove.
Thank You
Mary
Hi, Mary! Definitely! I don’t know exactly how long it will take to cook on the stove, but you can definitely simmer it (covered) on low for an hour or two (or until the veggies are tender and the chicken is cooked through).
Hi, Joe! The little k stands for “kilocalories.” It’s just 162 calories. Hope that makes sense. 🙂
Been looking for something like this for days! Tough to find healthy bone-in recipes…Every recipe wants to make it easy, with the boneless skinless chicken…But I wanted something that didn’t have pasta, was bone-in, and had a variety of appropriate spices (which I didn’t know about).
So many thanks!
Printing and adding to my cookbook binder.
Awesome, Dana! I hope that you love it! 🙂
Glad you figured it out, Lindsey! Yes, calorie counts generated by the recipe cards on websites can definitely vary, depending on the specific ingredients that the calculator uses. They’re great for a ballpark guide, but I definitely recommend double-checking using your specific ingredients if you need exact numbers. 🙂
Do you add boneless chicken breast WHOLE on top of veggies??
Yes, you add them whole. 🙂 Step #4 says to remove the cooked chicken from the slow cooker and chop or shred the meat. Hope that helps clarify!
Just made this. It is delicious!!!!!!!
Thank-you
Wonderful! I’m so glad that you enjoyed it, Will!
I just made the stew yesterday. I was delicious! I added a couple of other ingredients, cilantro, curry, masala and mushrooms. I am a fan of a thin sauce for soup. I was expecting for it to be a little thicker/heartier. So next time Iwill add more additional corn starch. My family also loved it, they just called it soup.
Great! Thanks, Tali! Your additions sound perfect. 🙂
Hi, Claire! Yes, you can. I would still cook for the same amount of time. Chicken thighs hold up well in a slow cooker without drying out, and this will give you enough time for the rest of the ingredients to cook through. Enjoy!
This was fantastic! Will definitely be making it again.
Awesome! Thank you, Jenn!
Totally Delicious!!! I used chicken thighs minus the skin. Almost at the end took the bones out very easy cause meat fell off the bone. Thicken sauce with corn starch. Even my Hubby said best meal he’s had for a while. Thank you
Wonderful! Thanks, Debra! 🙂
Delicious stew! Thank you! Also really appreciate all your tips and other info around making a chicken stew. So easy to read and follow. So much better than just following a recipe. Was just what we needed and not expensive to make. My toddler even enjoyed this one.
Wonderful! I’m so glad that your family enjoyed it, Alicia. Thanks for your kind note!
This was delicious! I didn’t add celery because my kids don’t like it and I went with boneless, skinless chicken thighs and it was hit. My entire family enjoyed it and it was soooo easy to make! This is going in the rotation. Thank you!
Awesome! Thanks, Jessica!
Is it just 3 cups of broth? Or do I add water to cover everything
I will be using a 6 quart slow cooker
Hi, Lisa! That’s all the broth that you need, but there will be more liquid in the pot when everything is done cooking — thanks to the condensation and the natural liquids released by the meat and vegetables. You can always add more broth or water at the end if you prefer, but I’ve never thought it needed anything else. 🙂
Thank you. Just wanted to double check before I start.
If I use boneless skinless chicken breasts , will the cooking time change?
Also, how do i keep the chicken moist?
Hi, Janice! You can use the same cooking time, but boneless breasts tend to dry out easier if left in the pot longer. They won’t be bad, but I prefer thighs or bone-in breasts for that reason. You could shorten the cooking time to avoid drying out the meat, but your vegetables and potatoes may not be tender at that point (you’ll just have to check and see). My slow cooker runs at a pretty high temperature and tends to cook things relatively quickly, so my boneless skinless chicken breasts are often done with just 2 hours on HIGH or 3-4 hours on LOW. Hope that helps!
I cut the boneless breasts and mixed them in. It was tender and delicious.
Oh, glad to know that worked well! Thanks, Jane!
This is not your average tasting chicken soup/stew. The only changes I made to the recipe were 4 cups of broth instead of 3 cups I also added 4tbsp of cornstarch/4tbsp of water mixture at the end. My family almost fought over the left overs ! DELICIOUS!!
Thank you, Heather!
Hi, Dee! Since the chicken is bone-in, it’s going to be a lot heavier than a boneless, skinless chicken breast. Two very large bone-in chicken breasts will likely weigh between 3 and 4 pounds — but they won’t yield 3-4 pounds of actual cooked meat. If you’re using chicken thighs, however, you’ll need more than 2 thighs (since they’re smaller). Hope that helps clarify! 🙂
TY so much! Since I use boneless chicken breasts I just did not think about the weight with bones lol. TY for clearing that up. Love your recipes!! Look forward to making this. Have a great day.
Great! Enjoy! 🙂
Hi, I’m looking forward to making this! Can I cut up boneless breasts ahead of time and mix it in? My time is limited and fussing when I get home is not my thing. Thanks!
Hi, Jane! Absolutely! I don’t think you get as much flavor from chicken without the bone, but the boneless breasts or thighs will still work really well!
I made this and it was easy and delicious! I cut all ingredients in half except the spices and carrots and left out the salt and we just salted our servings lightly. I will be trying it with boneless breasts next time and see if we notice any difference, and I will also try it with thighs. This will now be a regular recipe during winter. Thank you!
Your version sounds wonderful, Annie! I’m so glad that you’ve taken the recipe as inspiration to create your own twist. Have fun experimenting with more combinations, and thanks for taking the time to leave me a note!
I read some recipes that say to precook the chicken (brown it) due to safety concerns of raw chicken in a slow cooker. Is this a concern?
Hi, Lisa! You shouldn’t need to precook the chicken before it goes into the Crock Pot. It’s not considered safe to put frozen chicken in the slow cooker (because it may take too long to come up to a safe temperature), but the slow cooker is designed for raw meat — so that’s no problem. Enjoy!
This was delicious, and so easy to make! I especially loved it because it lasted two nights for just the two of us, a bonus. I did use skinless thighs as we prefer dark meat, and used more cornstarch for a thicker gravy. However there is some flavor in the poultry spice that my husband doesn’t care for, this I am looking for ideas on how to flavor it with individual spices and herbs and would welcome any suggestions. Thank you Blair for a delicious recipe!
Hi, Merrilee! No problem — you can just add more of the thyme, salt and pepper, plus maybe a bit of dried or fresh parsley (in addition to what you put on top). So glad that you enjoyed it!
Just made this and was very happy! I know this is supposed to be a healthy recipe, but I love seasoning so and found this was far too little. I added about a tablespoon of each and added some cayenne pepper for a kick and some garlic. I like my stews hardy so added more cornstarch to my liking as well. Fun recipe to work with!
That’s great, Cami! I truly believe that recipes should serve as a basis for inspiration. There are so many different ways you can season or finish off this stew, so I’m glad that you made it your own! 🙂
Have been looking for a good Chicken Stew recipe for a long time so cannot wait to try this tomorrow. It looks and sounds delicious … I have two fussy eaters so before I add the thickener if I removed the chicken, potatoes & carrots & blended the stock, onion & celery do you reckon it would keep its hearty taste? Then put the chicken etc back in to serve?
Absolutely! You’ll still have all of that great flavor — even if you decide to puree the onion and celery with the broth. Sounds like a great way to keep the kiddos happy. 🙂
Perfect thank you. Always hide their veg what they dont know wont hurt them right?? 🙂 Cannot wait to try this tomorrow. I’m in Ireland so it is getting chilly now, time to bust out the slow cooker again. Thanks Blair
I hope the little ones approve! Enjoy that cool weather — it’s still hot and muggy here in the southeastern US! 🙂
Hello Blair. This is my first attempt at making your chicken stew.
When you add the bone in chicken breasts do you put them in bone side down on top of the veggies or bone side up with the meaty part of the breast on top of the veggies?
thank you.
Hi, Jane! I usually put the chicken in the slow cooker with the meaty breast-side up. Enjoy!
This soup is soooo good as is!!! I wouldn’t change a thing!!!
This soup is soooo good as is!!! I wouldn’t change a thing!!!
Thank you, Renee!
Hi Blair,
Can I use Trader Joe’s pre-cut/ chopped
“Mirepoix ” 14.5oz celery, carrot, onion? For your recipe?
Thank you
Hi, Shelley! I’m not familiar with that blend, but the ingredients sound perfect. I’m guessing they’re chopped smaller than I would otherwise chop the veggies for a stew, so they might break down into mush by the end of the long cooking time. It’s totally up to you — maybe you don’t mind that — but if you prefer larger chunks of carrots and celery, you might not want to use that mix if it’s smaller pieces of veggies. Also, just make sure that you have enough of the vegetable blend to really bulk up the stew. I’m not sure if that weight will be enough…
Hi Blair, I have prepped the chicken stew recipe to cook tomorrow. Since I am using leftover chicken from our roasted chicken dinner, how long would you recommend cooking time in the crock pot. The vegetables are raw and do need time to cook.
I can’t wait to try this out. Thank-you
Hi, Elinor! I find that vegetables still need about 6-8 hours on low or 3-4 hours on high in order to be tender. If your slow cooker runs at a relatively high temp and tends to cook things quickly, you might be able to get away with slightly shorter — about 4-5 hours on low or 2-2 1/2 hours on high. If you’re worried about the chicken drying out during that long cooking time, you can add it towards the end (during the final hour or so). That will give the meat a chance to warm through, but it won’t be overdone. Hope you enjoy!
I’ll try your recommendation, thanks so much!
The crock pot chicken stew was delicious, a hit with everyone in the family, thanks for a great recipe!
Oh, good! I’m so glad that it worked well for you, Elinor. Thanks for letting me know!
Sounds good. When prepping a day ahead of time, putting the veggies in a zip lock bag, as you suggested, I always thought the potatoes turn brown. Do they?
Hi, Mary! Yes, they might. I’ve had that issue, too. Once they cook and they’re mixed with the other ingredients, I don’t think it’s such a big deal. That said, you can always wait and add the potatoes on the day of cooking if you want to be sure they’re not discolored. Hope you enjoy the meal!
You can prep your potatoes the day ahead by peeling and cutting them, covering them completely with cold water in a pot or bowl, and putting them in refrigerator until ready to use. As long as they are completely submerged in the water, they will not turn brown. I do this often. Saves you the hassle of last minute prepping.
Great tip, Karen! Thank you!
I cooked this 2x already and it is perfect. Reheats very well. I will keep as a go to recipe at least once a month! Thanks!
Thank you for letting me know. I’m so glad that you enjoy it!
I do not understand the calories for this stew. It says 162kcal??? That’s 162,000 calories? That makes no sense.
Hi, Buddy! No, kcal stands for kilocalories, which is used interchangeably with calories. So it’s 162 calories.
Not good! After cooking all day I had to finish it on top of the stove. I should know better than to use a slow cooker for anything but keeping food warm.
Don’t give up Greg. You can get some really great recipes you can make in the slow cooker. Keep trying.
Can I cut this recipe in half?
Hi, Natalie! Yes, you can!
Hi Blair,
I made this yesterday… made it as written with the exception of the potatoes – I used red. The smell as it was cooking was amazing – and once done the taste did not disappoint! I accidently fell upon your site while looking for different cooking sites. I have my regulars I go to, but just looking at others your site caught my attention – and your photography is beautiful. I look forward to trying MORE of your recipes.
Hi, Tricia. Thank you for your kind note. I’m so glad that you enjoy the recipes!
I made this yesterday it was the best. I used frozen breast chicken. It pulled apart tender and juicy. Followed all directions made a few changes as I had no rosemary so I added extra poultry seasoning as it has rosemary in it and used light Garlic powder (hubby doesn’t like garlic WTH LOL) added some celery salt and 2 tbls butter we loved it!!! Thank you!
Hi,
I just found this recipe and can’t wait to try it! I’m wondering approximately how many chicken breasts and thighs you need for this recipe? I know it says 3 -4 lbs, but trying to visualize how many that would be. Thanks.
Hi Faye!
Of course, measurements vary based on the size and thickness of your chicken. However, on average a single breast weighs about 6 oz, and a single thigh weighs about 5 oz. On average, you’ll need anywhere from 9-12 pieces of chicken.
Wonderful recipe! I added some cabbage & bell pepper (needed to use them up.) Used fresh rosemary. My husband love it! This recipe is a keeper!
Sounds delicious, Suzi! We’re so glad you enjoyed it!
This recipe is exactly what I was looking for. I really focus on heart healthy recipes and this one beautifully fits into this way of eating. I decided to use sweet potatoes instead of regular potatoes only because they have more nutrients. And then I didn’t feel the broth needed to be thickened so I didn’t use the corn starch. It’s hearty and healthy and delicious. My family loved it and I will definitely be making this again. It’s a yes for me.
Thank you for your feedback, Lisa! We’re so glad you enjoyed the recipe!
Trying your chicken stew recipe today. Chicken thighs and fresh veggies that need to be used up. I’m recovering from surgery so this recipe was easy to throw together when I had burst of energy husband likes these type recipes .
We hope you enjoy it and are wishing you a speedy recovery, Nonna!
We made this last night per the recipe and it was delicious. Will definitely make this again.
Thank you,
Patti
Wonderful! Thanks, Patti!
How many times can I say, I LOVE this recipe. I followed instructions exactly and used the bone-in chicken beasts (so moist), but did not use poultry seasoning. I have been making this Chicken Stew recipe for over three years and most recently for a friend. She and her husband raved about it and asked for the recipe. It’s a wonderful comfort food on cold days.
This made my day! Thank you so much for taking the time to let me know, Mitze. I’m glad that you and your friends enjoy the cozy meal!
I used chicken breast meat. I had my butcher cut them in bite sized pieces. Breast were boneless and skinless. Reduced the fat and resulted in less mess. Great recipe!
Great tip, John. Thank you! So glad that you enjoyed it!