Slow Cooker Chicken Stew Recipe

Introduction

Slow Cooker Chicken Stew is the ultimate comfort food, perfect for chilly days or busy weeks. This hearty dish features tender chicken, soft vegetables, and a creamy broth that comes together effortlessly in a slow cooker. With minimal prep and maximum flavor, it’s an ideal meal to nourish your family.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 cups chicken broth
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 small onion, diced
• 2 cups potatoes, peeled and diced
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1 cup heavy cream
• 1½ cups frozen peas
• Cooking spray (for slow cooker insert)

Instructions

1. Step 1: Lightly spray the insert of a 6-quart slow cooker with cooking oil.
2. Step 2: Add the chicken, chicken broth, carrots, celery, onion, potatoes, black pepper, garlic powder, and poultry seasoning to the slow cooker.
3. Step 3: Cover and cook on low for 6 hours or on high for 4 hours, until the potatoes are tender.
4. Step 4: Remove the chicken breasts and shred them using two forks.
5. Step 5: Return the shredded chicken to the slow cooker.
6. Step 6: Stir in the heavy cream and frozen peas.
7. Step 7: Cover again and cook for an additional 10 to 15 minutes, until the peas are softened and the stew is creamy and warm.
8. Step 8: Serve hot, ideally with crusty bread or warm biscuits.

Tips & Variations

• For a dairy-free option, substitute the heavy cream with coconut cream or a plant-based cream alternative.
• Add fresh herbs like thyme or parsley at the end of cooking for extra flavor.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter taste and added nutrients.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 15 minutes of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat, stirring occasionally until heated through. You can also freeze the stew for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the slow cooking time by about 1 to 2 hours on low to ensure the chicken is fully cooked and tender.

Is it possible to make this stew spicier?

Absolutely! Add a pinch of cayenne pepper or a diced jalapeño with the vegetables to give the stew a gentle kick while it cooks.

Slow Cooker Chicken Stew Recipe

Print Recipe

★★★★★

4.4 from 94 reviews

This Slow Cooker Chicken Stew is the perfect comforting meal for chilly days or busy schedules. Tender boneless chicken breasts simmered with potatoes, carrots, celery, onion, and peas in a rich, creamy broth infused with garlic and poultry seasoning. Simply toss all ingredients into your slow cooker and let it work its magic for a hearty, wholesome stew that requires minimal effort and maximum flavor.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Broth

• 4 boneless, skinless chicken breasts
• 3 cups chicken broth

Vegetables

• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 small onion, diced
• 2 cups potatoes, peeled and diced
• 1½ cups frozen peas

Seasonings

• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning

Dairy

• 1 cup heavy cream

Other

• Cooking spray (for slow cooker insert)

Instructions

1. Prepare Slow Cooker: Lightly spray the insert of a 6-quart slow cooker with cooking oil to prevent sticking.
2. Add Ingredients: Place the chicken breasts, chicken broth, carrots, celery, onion, potatoes, black pepper, garlic powder, and poultry seasoning into the slow cooker. Stir gently to combine.
3. Slow Cook: Cover and cook on low for 6 hours or on high for 4 hours, until the potatoes are tender and chicken is cooked through.
4. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine evenly.
5. Add Cream and Peas: Stir in the heavy cream and frozen peas. Cover again and cook for an additional 10–15 minutes, until the peas are softened and the stew is creamy and hot.
6. Serve: Serve the chicken stew hot with crusty bread or biscuits for a complete comforting meal.

Notes

• For a dairy-free version, substitute heavy cream with coconut cream or a dairy-free creamer.
• Use low-sodium chicken broth to better control the salt content.
• Feel free to add other vegetables such as green beans or corn for variety.
• Adjust seasoning to taste, adding salt as necessary at the end.
• This stew keeps well and can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: slow cooker chicken stew, easy chicken stew, creamy chicken stew, comfort food, slow cooker recipe, healthy chicken stew