Crock Pot Chicken Stew

4.94 from 31 votes

Full of tender chicken, potatoes, carrots, and fresh herbs, this slow cooker chicken stew is a cozy, hearty dinner that practically makes itself. Just layer everything in the pot and let it simmer.

Course Dinner

Cuisine American

Keyword chicken stew, chicken stew crock pot, chicken stew with potatoes, crock pot chicken stew, slow cooker chicken stew

Prep Time 15

Cook Time 8

Total Time 8 15

Servings cups

Calories 139kcal

Author Blair Lonergan

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.

Video

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.

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