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.
Table of Contents
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.
The crock pot chicken stew was delicious, a hit with everyone in the family, thanks for a great recipe!
– Elinor
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
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!
– J. Haskin
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crock Pot Chicken Stew
Equipment
- Large slow cooker (6 quart or larger)
Ingredients
- 2 small yellow onions (or 1 large), diced (about 2 cups total)
- 3 stalks celery, diced
- 4 medium carrots, peeled and diced
- 2 medium russet potatoes, peeled and diced into small bite-sized pieces
- 2 small cloves garlic, minced (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 stock)
- 1 tablespoon cornstarch + 1 tablespoon cold water (increase to 2 tablespoons each for a thicker broth)
- Kosher salt and ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Layer the vegetables and seasonings. 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.
- Add the chicken. Season the chicken with salt and pepper, then place on top of the vegetables.
- Pour in the broth. Add chicken broth over everything. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
- Shred the chicken. When about 30 minutes remain, remove chicken from the slow cooker. Shred or chop the meat and discard the bones. Return chicken to the pot.
- Thicken the stew. Discard the bay leaf and herb stems. Whisk together cornstarch and cold water until smooth. Stir the slurry into the stew. Cook uncovered on HIGH for 30 minutes, or until the broth thickens slightly.
- Season and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.
Notes
- Slow cooker timing: Every slow cooker runs differently. Mine cooks hot, so I find this stew is best on HIGH for about 3 hours or LOW for about 6 hours. Get to know your pot and adjust as needed.
- Salt to taste: The total salt needed depends on your broth’s sodium level and your preferences. Season gradually and taste as you go.
- Potato options: Russet, Yukon gold, or red potatoes all work. No need to peel gold or red potatoes.
- Boneless chicken: Boneless breasts or thighs will work, but bone-in gives you better flavor and juicier meat.
- Thickening: For a thicker broth, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water. For a thinner, soupier stew, skip the cornstarch entirely.
- Make ahead: Prep the vegetables and seasonings the night before. Store in the fridge and dump into the slow cooker in the morning.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Note that potatoes will soften when frozen and reheated.
Nutrition
Originally published in December, 2017, this post was updated in January, 2026.
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. 🙂
I have made this stew twice now, and I love it. I was wondering if you knew how to alter the recipe for a pressure cooker? I’m thinking probably just alter the cooking time. But I’m a terrible cook, and well, you’re not! So, I thought it best to ask.
Hi Kelly! We haven’t tested it and can’t say for sure, but would try pressure cooking for about 5 minutes.
We’d love to know how it turns out if you give it a try.
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!
Will this be enough for 3 adults to have a good sized portion? It just sounds like 3 cups of broth won’t be enough?
Hi, Tom! Yep, it should be perfect. There will be more liquid in the pot by the end (thanks to the veggies and meat releasing liquid and the condensation in the pot). Plus, with the meat, veggies, and potatoes, it’s quite filling. Hope you enjoy the meal!
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!