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Crockpot Chicken Stew is a comforting, all season dish filled with healthy ingredients and bursting with flavor.
Super easy to make, check out our detailed pictures and guide!
Step-by-step photos and instructions are below!
Slow Cooker Chicken Stew Recipe
Who doesn’t love a good hearty stew on chilly nights? Especially when it’s done the slow way, which allows the flavors to mingle and grow more intense over time!
This recipe checks all the boxes for a memorable and satisfying meal. It is full of wholesome ingredients, and above all, it’s a cinch to put together! Just a few minutes of prep time, I promise.
This is pure comfort food and the real beauty of it is the fact that the slow cooker does all the work. No constant stirring, no checking, just simple, hands-off slow cooking. Plus, the combination of chicken, vegetables, and aromatic spices creates a taste that’s homey and oh-so-satisfying.
This creamy chicken stew is a dish that promises not just comfort but also lots of flavor!
Why you’ll love this recipe:
- Easy preparation. With simple ingredients and straightforward instructions, this recipe is a breeze even for beginners. Just set it up in the slow cooker and let it do all the work!
- Great for leftovers. This stew tastes even better the next day, making it perfect for meal prep or to enjoy as delicious leftovers.
- Crowd pleasing. The whole family loves this one. You will have everyone at your table reaching for seconds, making it ideal for family dinners or gatherings.
Frequently Asked Questions
Yes, you can, but it will increase the cooking time slightly, and you won’t get the flavor from browning the chicken before throwing in the slow cooker.
Absolutely! Check out the section below for converting to stove top.
What to serve with Chicken Stew
I also recommend some crusty bread, like these 30 minute dinner rolls to sop up all the flavorful juices!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
How to store leftover chicken stew
Once the stew has cooled down, transfer it into an airtight container. You can store it in the refrigerator for up to 3-4 days. To reheat, simply place your stew in the microwave and heat until piping hot, or place in a pot over medium heat on the stovetop, stirring occasionally until it’s warmed through.
This recipe is incredibly versatile. Try adding some sweet potatoes or parsnips. Want to add some heat? Add a dash of cayenne pepper. And if you’re trying to up your greens intake, some frozen peas, or spinach or kale can be a fantastic addition!
Adding a bay leaf or some washed and scrubbed baby potatoes, red potatoes or yukon golds, or russet potatoes (cut small) is also good.
This stew is highly freezer-friendly, making it excellent for meal prep or those nights when you just don’t feel like cooking. To freeze, let the stew cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags.
When portioning the stew, consider your future needs. If you’re likely to need single servings for quick lunches, freeze in individual portions. If you’re more likely to reheat the stew for family dinners, larger containers may be more useful.
Once portioned, you can freeze this stew for up to 3 months. To thaw, transfer a portion of the stew to the refrigerator the night before you plan to eat it. Once it’s thawed, reheat it on the stovetop over medium heat, stirring occasionally until it’s hot.
If the stew seems too thick after freezing and reheating, you can adjust the consistency with a splash of chicken broth or water.
Remember, the key to freezing and reheating any dish is to ensure it is cooled completely before freezing and is reheated thoroughly before eating.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Boneless, skinless chicken thighs or breasts. Chicken breast is leaner, but thighs have more flavor and lend themselves well to a longer cook time. Choose your favorite!
- Olive oil. You can use any oil you prefer. I use it to sautee the vegetables and brown the chicken.
- Flour, to coat the chicken and help thicken the stew. If you want extra flavor, add a pinch of poultry seasoning to the flour.
- Fresh vegetables: carrots, onions, and celery. These help form the flavor base of the stew.
- Garlic and thyme, for the aromatic base. You can use fresh herbs or dried.
- Salt and Black Pepper. Season the chicken, before browning, then season the stew to taste after cooking.
- Chicken Stock and Dijon Mustard, for the body of the stew. Chicken broth can also be used.
- Sour Cream. Added at the end, adds a creamy richness that is fantastic! Greek yogurt can also be used.
- Chopping Board
- Skillet (for browning the meat and sauteeing the veggies)
- Measuring cups and spoons
- Garlic Press
- Slow Cooker (also known as crockpot)
How to make Crock Pot Chicken Stew
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Dice the onion, celery and carrots, mince the garlic.
Sauté the vegetables
In a large skillet, heat 1 Tbs of the olive oil and cook the onion, celery, carrots until softened, add the garlic and cook 30 seconds.
Place the vegetables in the bowl of a slow cooker.
Prep and brown the chicken
Trim chicken thighs, cut into smaller pieces. Season the chicken with the salt and pepper, then dust with flour.
Heat remaining oil in the skillet over medium-high heat, cook thighs until browned on both sides. Add the chicken to the crockpot.
For the gravy/sauce
Pour chicken stock into the skillet and scrape up all the brown bits from the bottom. Bring to a boil, then whisk in the mustard and dried thyme
Pour the sauce over the ingredients in the slow cooker. Mix well. Cover and cook on low for 4 hours.
In a bowl, make a cornstarch slurry. Just whisk together the sour cream and cornstarch. Mix into the slow cooker and cook 30 minutes more.
Making Chicken Stew on the Stove
If you decide to make this Chicken Stew on the stovetop instead of a slow cooker, the process is a little more hands-on, but still straightforward. Here are the steps:
- Follow the steps for sautéing the veggies and browning the chicken, and then make the sauce.
- Reduce to low heat, cover the pot, and let it simmer. The stew needs to cook for about 1-2 hours on the stovetop. During this time, the flavors will meld together beautifully, and the chicken and vegetables will become tender.
Remember, low and slow is the way to go for a rich, flavorful stew. Stovetop cooking will require a bit more attention than slow cooking, particularly to prevent the stew from sticking or burning at the bottom of the pot.
Stir the stew occasionally, and ensure it stays at a gentle simmer, adjusting the heat as necessary.
More delicious chicken recipes:
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- Chicken Divan. A classic casserole with broccoli, chicken, cheese and a crunchy topping. You will make this family favorite over and over!
- Lemon Butter Chicken. A quick & easy dinner, packed full of flavor. Great for a weeknight meal when you are staring at the fridge and pantry “what to make?
Slow Cooker Country Chicken Stew
- 2 tablespoon olive oil (divided)
- 1 cup onion (diced)
- 1 cup celery (diced)
- 1 cup carrots (peeled and diced)
- 3 cloves garlic (crushed)
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 4 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 cup sour cream
- 1 teaspoon cornstarch
For the vegetables
- In a skillet, heat 1 tablespoon of the olive oil and cook the onion, celery, carrots until softened, add the garlic and cook 30 seconds.
- Place the vegetables in the bowl of a slow cooker.
For the chicken
- Trim chicken thighs, cut into smaller pieces.
- Season the chicken with the salt and pepper, then dust with flour.
- Heat remaining oil in the skillet over medium-high heat, cook thighs until browned on both sides.
- Transfer to the slow cooker
For the sauce
- Pour chicken stock into the skillet and scrape up all the browned bits from the bottom.
- Bring to a boil, then whisk in the mustard and dried thyme.
- Pour the sauce over the ingredients in the slow cooker. Mix well.
- Cook on low for 4 hours.
- In a bowl, whisk together the sour cream and cornstarch.
- Mix into the slow cooker and cook 30 minutes more.
- Devour with mashed potatoes or rice
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.