Crock Pot Chicken Stew

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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This hearty, filling Crock Pot Chicken Stew is comfort food at its best. Tender chicken, perfectly-cooked vegetables, cream, and zesty herbs make it a family favorite.

Crock Pot Chicken Stew is a Cold-Weather Meal You’ll Love

Here in Florida, we don’t get a whole lot of cold weather – even in the most northern parts of the state, temps are rarely below freezing. So when we do get cold weather, I like to make the most of it. Hot chocolate? Check. Cozy scarf? Check. Warm, comfy recipes? Double check! And this easy chicken stew definitely qualifies.

On top of that, it’s a slow cooker dinner, which means it’s so convenient and great to make on a weekday. You can throw everything in your crockpot, set that dial, and walk away. When you come back, dinner will be perfect. What could be better than that? 

From top: Chicken thighs, onion, chicken broth, olive oil, corn, peas, salt, and pepper, carrots, potatoes, celery, white wine,worcestsershire sauce, cream, flour, garlic, fresh herbs.

What Is in Chicken Stew?

Chicken stew is what you make it, and this one can be tweaked a lot of different ways just by changing up the veggies. These are the ingredients I use, along with some ideas for substituting.

  • All-Purpose Flour, Salt, and Pepper: For dredging the chicken before you brown it.
  • Chicken Thighs: Boneless, skinless chicken thighs, cubed into 1-inch pieces.
  • Olive Oil: For browning the chicken.
  • Aromatics: Onion and garlic, minced and diced.
  • Worcestershire Sauce: I love the rich flavor this brings to the stew, but be careful when you measure and add it – a little goes a long way. If you add too much, it will overpower the other ingredients and the stew will just taste like Worcestershire.
  • Wine: A little bit of white wine adds delicious depth.
  • Fresh Veggies: Celery, carrots, and baby potatoes.
  • Broth: Chicken broth, or you could just use water.
  • Herbs: Thyme, rosemary, oregano, and sage. These herbs are really important for giving the stew its special flavor. You can use dried or fresh.
  • Frozen Veggies: In addition to the carrots, celery, and potatoes, I add frozen peas and frozen corn. They’re easy to work with and easy to keep on hand, but you can leave them out or substitute other veggies if you prefer. 
  • Cream: A little heavy cream makes this stew perfectly rich.
  • Chopped Fresh Parsley: Optional, for garnish.
Creamy stew in a slow cooker.

How to Make Crock Pot Chicken Stew

While it might seem unnecessary, the dredging and browning of the chicken is one thing that makes this recipe a stew, instead of a soup – don’t skip it! You want the nutty flavor and thickening power of the cooked flour.

  • Dredge the Chicken. Whisk the flour, salt, and pepper in a mixing bowl, or place those ingredients in a zip-top bag, seal, and shake. Toss the chicken in the seasoned flour to coat. Reserve any leftover flour.
  • Brown the Chicken.  Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet, and sear the meat for a minute on all sides to help seal in the moisture. Transfer the browned chicken to the crockpot.
  • Cook the Onion, Garlic, and Flour. Next, add the onion to the same skillet, and cook it for a few minutes to soften. Add the garlic and cook for another minute. Stir in any leftover flour from the chicken.  
  • Deglaze the Skillet. At this point, you may have some browned bits stuck to the bottom of the skillet.  Add the Worcestershire sauce and the white wine, and deglaze the skillet by gently scraping the bottom of the skillet with a wooden spoon to loosen the browned bits and mix them into the liquid.  
  • Put Everything in the Crockpot (Except Peas, Corn, and Cream). Pour the onion mixture over the chicken in the crockpot. Toss in the celery, carrots, and potatoes. Pour the chicken broth over everything, and add the herbs as well.
  • Cook, Adding the Remaining Ingredients Toward the End. Cover the crockpot with the lid, and cook on HIGH for 4 to 5 hours or LOW for 8 hours. Half an hour before serving, add the peas, corn, and heavy cream to the crockpot. Cover, and cook for the last 30 minutes.
  • Enjoy! Serve steaming bowls of stew with a sprinkle of parsley on top.

Tips for Success

I hope you’ll try this easy recipe – and if you do, feel free to drop a comment below to let us know how it turned out, what changes you made, and all the rest! And speaking of changes you can make, here are a few helpful tips and variations to consider:

  • Dredging and Browning: Tossing the chicken in flour and searing it will keep the chicken moist. The browned flour also adds thickening power and flavor to the stew.
  • Veggie Options: You may wish to use different vegetables instead of potatoes, peas, and corn.  Feel free to use your favorites like zucchini, broccoli, and cauliflower.
  • Herbs: If you have fresh herbs, it makes this stew even better, but dried herbs are also wonderful.
  • Wine: If you don’t want to use white wine, you can substitute it for more chicken broth. You can also add a little depth without using wine by using a splash of vinegar (I like apple cider vinegar) mixed with water, to make a tangy wine substitute. It should be sharp, but drinkable.
  • Chicken: You can use chicken breasts or thighs, whichever you prefer. Chicken thighs are less prone to drying out.
  • Cream: If you do not have heavy cream, you can use half-and-half or evaporated milk instead.
Stew with chicken, potatoes, peas, and other ingredients in a white bowl on a dinner plate.

What Goes Well with Chicken Stew?

This is comfort food, and works well as a stand-alone dish thanks to the balance of chicken, potatoes, and vegetables. However, these yummy side dishes make a dinner of chicken stew even better!

  • Biscuits: Chicken and biscuits are a classic combo, so pair this homestyle chicken stew with real Southern Buttermilk Biscuits. Your tastebuds will thank you. If you aren’t up for making biscuits, this easy Beer Bread would also go wonderfully with this chicken stew.
  • Green Beans: Green beans go with everything, however you make them. This fun Air Fryer Green Bean recipe is now a firm favorite – the crisped texture of the beans is irresistible.
  • Stuffed Tomatoes: My family’s Cheese Stuffed Tomatoes are an old-fashioned appetizer or side dish that is fresh, juicy, and savory. The perfect contrast to this rich, warm stew.
Lifting a bite of stew toward the camera.

How Long Does Chicken Stew Last in the Fridge?

This crock pot chicken stew will keep in your refrigerator for up to five days. Be sure to cover it tightly, or store it in an airtight container, to keep it as fresh as possible.

Reheat chicken stew slowly over medium heat on the stovetop, stirring occasionally.

Can I Freeze This Recipe?

Yes, you can! To do this, cool the stew down and then pack it into airtight containers or freezer bags. Mark with the date, and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Close-up shot of crock pot chicken stew.
4.9 from 7 votes
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Yield: 6 Servings

Crock Pot Chicken Stew

This hearty, filling Crock Pot Chicken Stew is comfort food at its best. Tender chicken, perfectly-cooked vegetables, and zesty herbs make it a family favorite.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes

Ingredients

  • 4 tablespoons all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 boneless, skinless chicken thighs, cubed into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • ½ cup white wine
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1 ½ pounds baby potatoes, halved
  • 3 cups chicken broth
  • ½ teaspoon dried thyme, or 1-2 fresh sprigs
  • ½ teaspoon dried rosemary, or 1-2 fresh sprigs
  • ½ teaspoon oregano, or 1-2 fresh sprigs
  • ½ teaspoon dried sage, or 1-2 fresh sprigs
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • ½ cup heavy cream
  • 1 tablespoon chopped fresh parsley, optional garnish

Instructions 

  • Whisk to combine the flour, salt, and pepper in a bowl (or ziploc bag). Toss the chicken until coated. (Save any leftover flour.)
  • In a large skillet over medium high heat, add the olive oil and sear the meat for a minute on all sides to help seal in the moisture. Add the chicken to the crockpot.
  • Then add the onion to the same pan and cook for 3 minutes, until softened. Then add the garlic and cook for another minute. Add any leftover flour from the chicken and stir into the onions.  
  • Add the worcestershire sauce and the white wine and deglaze the pan.  Pour the onion mixture over the chicken in the crockpot.
  • Add the celery, carrot and potatoes to the crockpot. Pour the chicken broth over the vegetables and add the herbs to the stew.
  • Place the lid on and set on high for 4 to 5 hours or low for 8. 30 minutes before serving, add the peas, corn and heavy cream and continue cooking for 30 minutes.
  • Serve steaming bowls of stew with a sprinkle of parsley on top, if desired!

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 5 days. May be frozen for up to 3 months.
  • Dredging and Browning: Tossing the chicken in flour and searing it will keep the chicken moist. The browned flour also adds thickening power and flavor to the stew.
  • Veggie Options: You may wish to use different vegetables instead of potatoes, peas, and corn.  Feel free to use your favorites like zucchini, broccoli, and cauliflower.
  • Herbs: If you have fresh herbs, it makes this stew even better, but dried herbs are also wonderful.
  • Wine: If you don’t want to use white wine, you can substitute it for more chicken broth. You can also add a little depth without using wine by using a splash of vinegar (I like apple cider vinegar) mixed with water, to make a tangy wine substitute. It should be sharp, but drinkable.
  • Chicken: You can use chicken breasts or thighs, whichever you prefer. Chicken thighs are less prone to drying out.
  • Cream: If you do not have heavy cream, you can use half-and-half or evaporated milk instead.

Nutrition

Serving: 1, Calories: 441kcal, Carbohydrates: 43g, Protein: 25g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 116mg, Sodium: 1391mg, Fiber: 6g, Sugar: 7g

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2 Responses
  1. Angie

    Thanks for this recipe! Do the vegetables need to be submerged in the broth when the cooking process starts or is it okay if the broth is 1-2” down from the top of the veggies?

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.