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Slow Cooker Chicken Stew

This hearty Slow Cooker Chicken Stew is cozy, comforting, and packed with tender chicken, vegetables, and warm seasoning—perfect for cold nights, busy weekdays, or when you want a filling meal without the effort. Made with simple pantry staples, this stew delivers rich flavor similar to a traditional slow cooker beef stew, but with a lighter and healthier twist. If you love slow cooker chicken recipes, white chicken chili slow cooker meals, or easy one-pot dinners, this recipe belongs in your rotation. Just toss everything in, let it simmer low and slow, and enjoy a deeply flavorful bowl of comfort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 3 medium potatoes chopped
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 cup frozen peas
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half optional for extra creaminess
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp cornstarch + 2 tbsp cold water to thicken
  • Optional: 1 bay leaf
  • Optional garnish: fresh parsley

Method
 

  1. Prep Ingredients:
  2. Chop all vegetables and set aside.
  3. Add to Slow Cooker:
  4. Place potatoes, carrots, celery, onion, garlic, and chicken into the slow cooker.
  5. Season Everything:
  6. Add paprika, thyme, rosemary, salt, pepper, and bay leaf if using.
  7. Pour in Broth:
  8. Add the chicken broth and tomato paste. Stir gently to combine.
  9. Slow Cook:
  10. Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and vegetables are soft.
  11. Shred Chicken:
  12. Remove chicken, shred with two forks, and return it to the pot.
  13. Thicken the Stew:
  14. Mix cornstarch and cold water to make a slurry. Stir into the slow cooker.
  15. Add Peas & Cream:
  16. Add frozen peas and cream (if using). Cook an additional 15–20 minutes until thickened.
  17. Serve:
  18. Ladle into bowls, garnish with fresh parsley, and enjoy warm.

Notes

For a thicker stew, add extra cornstarch or mash a few potatoes directly into the slow cooker.
Want it creamy? Replace 1 cup of broth with heavy cream or coconut milk.
Prefer a lighter version? Skip the cream completely.
Make it spicy: Add red pepper flakes or diced jalapeños.
Use chicken thighs for richer, juicier flavor.
Freezer-friendly: Freeze cooled stew for up to 2 months; thaw overnight before reheating.
Vegetable swaps: Add sweet potatoes, corn, mushrooms, or green beans.
Protein swaps: Replace chicken with turkey—or try a mix of chicken and white beans.
Meal prep tip: This reheats beautifully and thickens even more the next day.