Slow Cooker Chicken Stew

This slow cooker chicken stew is the ultimate comfort food for busy days. Tender shredded chicken, hearty potatoes, sweet carrots, and savory herbs simmer together in a rich, flavorful broth. It’s a wholesome, satisfying meal that’s easy to prepare ahead of time and perfect for feeding the whole family.

Why You’ll Love This Recipe

This recipe is ideal for hectic weeknights when you want a warm, homemade dinner without spending hours in the kitchen. After a quick stovetop start to build flavor, the slow cooker does all the work for you.

You’ll love how the chicken becomes perfectly tender and easy to shred, while the vegetables cook to just the right texture. The broth thickens beautifully thanks to a simple roux, giving the stew a rich and comforting consistency. It’s filling, nourishing, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts
Salt and black pepper, for seasoning the chicken
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 ½ cups low sodium chicken broth, divided
4 medium carrots, sliced into ¼-inch thick rounds
3 ribs celery, chopped
1 pound baby potatoes, halved
1 ½ teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Directions

1. Heat the olive oil in a large skillet over medium heat. Pat the chicken breasts dry and season both sides with salt and black pepper.
2. Once the skillet is hot, add the chicken and brown on both sides, about 3–4 minutes per side. The chicken will not be fully cooked at this stage. Transfer it to the slow cooker.
3. In the same skillet, add the butter. Once melted, add the chopped onion. Cook for 3–4 minutes until softened, stirring occasionally and scraping up any browned bits from the pan.
4. Add the minced garlic and flour. Stir constantly and cook for 30 seconds to remove the raw flour taste.
5. Pour about ½ cup of the chicken broth into the skillet and stir well, scraping up any remaining browned bits. The mixture will thicken and form a roux. Transfer this mixture to the slow cooker.
6. Add the carrots, celery, potatoes, Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and the remaining chicken broth to the slow cooker. Stir gently to combine and spread the vegetables into an even layer.
7. Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the vegetables are tender and the chicken is fully cooked.
8. Remove the chicken from the slow cooker and place it on a cutting board. Let it rest for a few minutes, then shred it using two forks.
9. Return the shredded chicken to the slow cooker and stir it into the stew. Taste and adjust seasoning if needed before serving.

Servings and timing

Servings: 6 servings

Prep Time: 30 minutes
Cook Time: 8 hours on low or 3–4 hours on high
Total Time: 8 hours 30 minutes (when cooked on low)

Variations

Use chicken thighs
You can substitute 1 ½ pounds of boneless, skinless chicken thighs for the chicken breasts. No other changes are required.

Make it dairy-free
Replace the 2 tablespoons of butter with additional olive oil.

Make it gluten-free
Omit the flour. After slow cooking for 7 hours on low or 3 ½ hours on high, mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry. Stir it into the stew and cook on high for 1 additional hour to thicken.

Make it creamy
Stir in 1/3 cup heavy cream at the end of cooking for a richer, creamier broth.

Add more vegetables
You can include 1 cup frozen peas during the last 30 minutes of cooking for extra color and flavor.

Storage/Reheating

Refrigerator
Store leftover stew in an airtight container in the refrigerator for up to 3 days.

Freezer
Allow the stew to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.

Reheating
Reheat on the stovetop over medium-low heat until warmed through, stirring occasionally. You can also reheat individual portions in the microwave. If the stew has thickened too much, add a splash of chicken broth while reheating to loosen it.

FAQs

Can I put raw chicken directly into the slow cooker?

Yes, you can, but browning the chicken first adds much deeper flavor and improves the overall taste of the stew.

Can I skip the flour?

Yes. If you skip the flour, use a cornstarch slurry at the end of cooking to thicken the stew.

How do I know when the chicken is fully cooked?

The chicken should shred easily with a fork and reach an internal temperature of 165°F (74°C).

Can I cook this entirely on high?

Yes, cook on high for 3–4 hours until the vegetables are tender and the chicken is cooked through.

Can I add other herbs?

Yes. Thyme, rosemary, or a bay leaf can be added for additional depth of flavor.

Why is my stew too thin?

It may need additional thickening. You can simmer it uncovered for a short time or add a cornstarch slurry.

Can I prepare this the night before?

Yes. You can prep and chop all vegetables ahead of time and refrigerate them until ready to cook.

What type of potatoes work best?

Baby potatoes or Yukon Gold potatoes hold their shape well and provide a creamy texture.

Can I double the recipe?

Yes, as long as your slow cooker is large enough. Cooking time should remain similar, but ensure the vegetables are tender before serving.

Is this stew healthy?

Yes. It’s packed with lean protein and vegetables, making it a balanced and nourishing meal.

Conclusion

Slow cooker chicken stew is the perfect solution for busy days when you want something warm, hearty, and homemade. With tender shredded chicken, flavorful vegetables, and a rich broth, it delivers comfort in every bite. Simple to prepare and easy to customize, this recipe is sure to become a regular favorite in your meal rotation.

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