Slow Cooker Chicken Stew

When I was contacted recently by the nice folks at General Mills about creating an entree that would be perfect for serving with Pillsbury’s Grands Frozen Buttermilk Biscuits, I knew right away that it would be a stew. A chicken stew. I just can’t think of anything more welcome during the Fall season than warm biscuits and stew. I also wanted it to be easy to put together and a recipe that the whole family would enjoy. That’s how this slow cooker chicken stew came to be.

Before the recipe, just a word about these biscuits. I’ve tried a lot of frozen biscuits in my time, but these are without a doubt the closest I’ve ever found to a homemade buttermilk biscuit. If I didn’t know they were frozen, I’d swear they were made from scratch. And that’s the truth.

You can prep all the ingredients for this stew in just a few minutes. Then pop it all in your slow cooker, set it and forget it. When you arrive home from work or a day running errands, this hearty chicken stew will be waiting for you. All you need to do is cook up a few Grands Frozen Buttermilk Biscuits and dinner is ready.

Chicken cubed for Slow Cooker Chicken Stew

Start by cutting the chicken into bite-sized pieces.  Then sprinkle it with poultry seasoning, salt, and pepper. Toss it in a little flour and brown the pieces in a skillet. Transfer the chicken to your slow cooker.

Veggies prepped for Slow Cooker Chicken Stew

Prepare the vegetables. Peel the carrots and wash the potatoes and celery. Cut everything into pieces about the same size as the chicken. Do the same with the onion. Roughly chop the parsley. Add all the veggies into the slow cooker.

Chicken Stew ready to cook

In a small bowl, combine the cream of chicken soup, water, salt, pepper, and thyme. Pour the mixture over the chicken and vegetables in the slow cooker.

Cover and cook on high for 4-5 hours.

Serve with a side of biscuits!

Note: I am required by FTC rules to disclose to you readers that I will receive compensation from General Mills for this post. However, all opinions are strictly my own. Always have been. Always will be.

Slow Cooker Chicken Stew
Prep time
Cook time
Total time
A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!
Serves: 4 servings
  • 1 lb. boneless, skinless chicken breasts or thighs
  • 1/4 tsp. poultry seasoning
  • Salt and pepper
  • 2 tblsp. flour
  • 2 tblsp. oil
  • 4 medium Yukon gold potatoes
  • 2 stalks celery
  • 4 medium carrots
  • 1 medium yellow onion
  • 1/4 cup fresh parsley
  • 1 can cream of chicken soup
  • 1 soup can water
  • 1/2 tsp. dried thyme
  1. Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, salt, and pepper to taste. Toss the seasoned chicken pieces with the flour.Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker.
  2. Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken.
  3. In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker.
  4. Cover and cook on high for 4-5 hours. Serve with a side of biscuits.
Use Yukon gold potatoes. Their skin is so tender that no peeling is necessary.

Substitute fresh herbs for dried. Dried herbs are more potent, so when using fresh, use about three times more than dried.

Boneless, skinless thighs also work very well in this recipe. Use whatever you have on hand!

This recipe easily doubles to accommodate larger families.

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  1. says

    Oh how funny – I just started my own slow cooker chicken soup and came to check recipes and here is your version. Awesome! I think I’ll cube my chicken next time as you did.

  2. Miss P says

    You know, when we were growing up, the biscuits were there not only as bread, but for soppin’ – catching the last drop of goodness.

    I can’t imagine anything better for soppin’ up that wonderful stew than freshly baked biscuits. And, if you can get that homemade biscuit flavor (and all around comfort) by using the wonderful Pillsbury product, and saving time, all the better.

    Thanks. I think I know something that will be served at my house this weekend!

    Miss P

    • says

      You are so right. We rarely had a meal without some kind of bread to go along with it. If Mama tried to leave it out, Daddy would always ask, “Where’s the bread?” It was so essential to getting the last drops of goodness from the plate, that in some families it was considered an additional utensil :-)

    • says

      Soups and stews are the best thing about Fall for sure! I’ve often thought of doing a series with a soup-a-week from the time the weather starts to cool right through winter.

  3. says

    Oh this does sound lovely, perfect cool weather food!!! I have a bunch of baby potatoes I need to eat up, this would work perfectly!!! Yum, Hugs, Terra

  4. Kimberly P. says

    Just moved to the Pacific Northwest from sunny So Cal…was not prepared for the cold nor the rain. Opened up your post for this soup the other day and decided to make it since we were going to be out of the house for most of the day. Cannot tell you how comforting it was to come in from the cold to the comforting smell of this stew! My whole family enjoyed it tremendously. THANK YOU!

    • says

      Thanks, Kimberly! I’m so glad your family enjoyed the chicken stew. It’s lovely comments like yours that really make blogging so much fun. Stay warm and dry out there in the Pacific Northwest!

  5. lucy says

    I was looking for something filling and healthy and easy to make. I work long, long hours….and this was perfect!!!! The cubing and browning of the chicken first, is amazing. Leaves it tender and delicious. I skipped the onion and the fresh herbs, out of personal preference and used none fat soup.
    Thank you for this delicious recipe, I live in hot New Mexico, and it’s still perfect for dinner!!!

  6. lucy says

    This is perfect, I work long, long hours and needed something filling and healthy, that was easy to make. The cubing and browning of the chicken makes the chicken so tender and moist.
    Out of personal preference, I skipped the onion and used tried herbs instead and a fat free can of soup.
    Thank you for this delicious recipe, it has made my dinner preparation, much more relaxing!!!!

  7. Hope says

    HI! just wanted to thank you for your page….I’ll be married soon & have been so afraid of not being a great cook to my husband. But now that I’ve found you Lana (thank God), i know I’ll have a well-fed and happy husband :) God Bless you


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