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.
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.
After cooking on high 4 hours, this was a soup, not a stew at all. We are adding more cornstarch now to try to save it. Though maybe stovetop is a good idea for the end to evaporate some liquid. . . I’m super disappointed because I found this recipe as it was easily adaptable to be ‘oscopy friendly/low fiber. Oh well.
We’re sorry to hear this, Cindy. Did it thicken for you with the cornstarch?
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!