Crockpot Chicken Stew is a hearty, flavor-packed meal with tender chicken, veggies, and a rich broth. Just toss everything in the slow cooker and let it do the work!
author’s note
Crockpot Chicken Stew That Tastes Like You Cooked All Day!
Last year, Maggie, one of the writers on my team, shared her Chicken Stew recipe and it quickly became a favorite around here.
Naturally, I started wondering if I could get that same hearty, thick, flavor-packed result from the slow cooker for days when I didn’t want to babysit a pot on the stove. And that’s how this Crockpot Chicken Stew happened!
To keep it easy, I skipped browning the chicken and sautéing the vegetables first. Instead, the slow cooker builds plenty of flavor with savory seasonings, herbs, garlic, and onion as everything cooks.
Then comes the part I would not skip: a quick butter and flour roux at the end. It takes just a couple of minutes and turns the broth from chicken soup into a thick, hearty stew.
Finally, a tiny splash of balsamic vinegar adds a little brightness and balances the rich, savory flavors.
Crockpot Chicken Stew Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken thighs | Bone-in is my favorite for extra flavor, but boneless works too. Remove the skin if needed so the stew doesn’t get greasy. |
| Carrots, onion & celery | Keep the carrots chunky, but dice the onion and celery finely. |
| Baby gold potatoes | Cut them into ½-inch pieces. No peeling needed! |
| Worcestershire & balsamic vinegar | Worcestershire adds savory depth while balsamic added at the end brightens and balances the stew. |
| Herbs & smoked paprika | Thyme, sage, oregano, and smoked paprika add tons of flavor without needing to brown the chicken first. |
| Chicken broth & bouillon | Bouillon boosts the chicken flavor. Taste before adding extra salt since brands vary in saltiness. |
| Butter & flour | These make the quick roux that thickens the broth and gives the stew its rich texture. |
| Frozen peas | You can add these in straight from frozen! |
How To Make Crockpot Chicken Stew
- Combine: Place all “For the First Step” ingredients in a greased slow cooker.
- Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender.
- Shred chicken and add peas: Remove chicken, shred it, and add frozen peas.
- Make Roux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid.
- Finish stew: Stir in roux, return chicken, adjust seasoning, and remove bay leaves.
- Serve: Optionally, garnish with fresh herbs and serve with crusty bread. Enjoy!
chelsea’s recipe tips
What To Serve With This Dish
- Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: Perfect for dipping!
- Garden Salad: A fresh, crisp salad adds a fresh contrast.
- Fruit: This Winter Fruit Salad or whatever seasonal fruit you’ve got on hand!
- Drop Biscuits: Perfect for sopping up the stew.
- Couscous or Quinoa: Light and fluffy, perfect for absorbing flavors.
- Baked Sweet Potatoes: Their sweetness pairs well with the savory Crockpot Chicken Stew.
Storage
- Refrigerate: Allow stew to cool then transfer to airtight containers. Store in the fridge for up to four days.
- Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating.
More Crockpot Favorites:
Soups And Stews
Crockpot Chicken Wild Rice Soup
Dinner
Crockpot Cajun Chicken
Dinner
Crockpot Roast Recipe
Crockpot Chicken Stew
Crockpot Chicken Stew is the ultimate comfort food! It’s a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic!
Equipment
Ingredients
Add First
- 1-1/2 pounds chicken thighs see note 1
- 1-1/2 cups chunked carrots 2 to 3 large carrots, 1-1/2 inch pieces
- 2 cups finely diced yellow onion 1 large or 2 small
- 1 cup finely diced celery 2 to 4 stalks
- 2 cups diced baby gold potatoes 3/4 pound, 1/2-inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 cups chicken broth
- 2 bay leaves optional
Add Later
- 4 tablespoons unsalted butter
- 1/3 cups all-purpose flour
- 2/3 cup frozen peas
- 1 teaspoon balsamic vinegar
- Hearty buttered bread optional, for serving
- 2 tablespoons chopped fresh parsley optional, for serving
Instructions
- Place all the ingredients listed under “Add First” into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–5 hours or until chicken is tender and can be shred easily. (I like this best on low!)
- Remove the chicken from the slow cooker into a bowl and shred it using two forks.
- On the stovetop, heat a medium pot over medium-high. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.
- Add the roux to the slow cooker and stir well until it’s fully integrated. Return the shredded chicken along with the frozen peas and balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1–2 teaspoons of chicken bouillon if needed until flavors sing.
- Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with hearty buttered bread. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I’ve tested this recipe with both bone-in and boneless. Both are delicious; I prefer bone-in. If thighs have skin, remove before cooking—otherwise, it will be too greasy.
Note 2: Be sure to very finely dice the onions and celery so they’re tender in time. Dice finely by hand or use a food processor and pulse them carefully until they’re in tiny pieces.
Storage: Allow stew to cool, then transfer to airtight containers and store in the fridge for up to 4 days. Or freeze for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 31g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 539mg | Potassium: 867mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7229IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe every fall. It’s such a nice comfort food. It’s easy to make and the flavor is so tangy in the best way especially with a splash of red wine vinegar on top.
I’m so happy to hear this! Thanks so much Chelsi!
As Chelsea’s brother in law whose tried this and made this several times I can say this is a 10/10 must try! Its a favorite!
Hi Chelsea, happy holidays to you! OK, I know, there is always somebody who has to bring up preferring chicken breasts, sorry, I hate to say it’s me this time around. My husband and I are chicken breast kinda people. Could I just use chicken breast and add it to the crockpot after it’s been cooking awhile if it cannot withstand the cooking time needed for the vegetables to become tender. I know, I know…sorry!!