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Home » Food » Main Dishes » Soups and Stews » Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

By Lana Stuart · Published: Oct 16, 2019 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

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This Slow Cooker Chicken Stew is a perfect family dinner on a cool Fall evening. Best served with a side of buttered biscuits! From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-chicken-stew
This Slow Cooker Chicken Stew is a perfect family dinner on a cool Fall evening. Best served with a side of buttered biscuits! From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-chicken-stew
A hearty, Slow Cooker Chicken Stew perfect for a fall dinner. From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-chicken-stew

This Slow Cooker Chicken Stew is a perfect family dinner on a cool Fall evening. Best served with a side of buttered biscuits!

A while back I was contacted by General Mills about creating an entree that would be great for serving with their frozen buttermilk biscuits, and I knew right away that it should be a stew. Definitely a chicken stew. I just can't think of anything more welcome during the fall season than warm biscuits and stew.

A hearty, Slow Cooker Chicken Stew perfect for a fall dinner. From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-chicken-stew

I also wanted it to be really easy to put together and a recipe that the whole family would enjoy. And that's how this Slow Cooker Chicken Stew came to be.

You can prep all the ingredients for this stew in just a few minutes. Then pop everything into 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 buttermilk biscuits and dinner is ready.

This Slow Cooker Chicken Stew is a perfect family dinner on a cool Fall evening. Best served with a side of buttered biscuits!Click to Tweet

How to Make Slow Cooker Chicken Stew

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!

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Chicken Stew Recipes from Other Bloggers:

  • Mediterranean Chicken Stew with Cinnamon Couscous from The Kitchn
  • Katie's Chicken Curry Stew from $5 Dinners
  • Autumn Chicken Stew from Gimme Some Oven
  • Chicken Stew with Beer from Healthy and Gourmet

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A hearty, Slow Cooker Chicken Stew perfect for a fall dinner. From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-chicken-stew


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A hearty, Slow Cooker Chicken Stew perfect for a fall dinner. From @NevrEnoughThyme https://www.lanascooking.com/slow-cooker-chicken-stew

Slow Cooker Chicken Stew

A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!
4.67 from 3 votes
Print Pin Rate
Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 servings
Calories: 823kcal
Author: Lana Stuart

Ingredients

  • 1 lb. boneless skinless chicken breasts or thighs
  • ¼ 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
  • ¼ cup fresh parsley
  • 1 can cream of chicken soup
  • 1 soup can water
  • ½ tsp. dried thyme
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Instructions

  • Cut the chicken into bite-sized pieces (roughly ¾”). 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.
  • Cut the potatoes and celery into roughly ¾” 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.
  • In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker.
  • Cover and cook on high for 4-5 hours.
  • Serve with a side of biscuits.

Notes

Notes:
  • I like to 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.

Nutrition Information

Serving: 1g | Calories: 823kcal | Carbohydrates: 99g | Protein: 57g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 147mg | Sodium: 1034mg | Fiber: 8g | Sugar: 6g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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-- This post originally sponsored by General Mills

About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « Black Bean and Ham Soup
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Reader Interactions

Comments

  1. Kimberly P. says

    October 26, 2012 at 8:17 pm

    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!

    Reply
    • Lana says

      October 26, 2012 at 8:45 pm

      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!

      Reply
  2. Terra says

    October 20, 2012 at 9:25 am

    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

    Reply
  3. Matt mmWine Horbund says

    October 18, 2012 at 8:18 pm

    This looks like a great, and easy meal. I'd definitely pair this with a nice chardonnay, lightly oaked of course.

    Reply
    • Lana says

      October 18, 2012 at 8:55 pm

      Thank you, Matt. It is both great and easy.

      Reply
  4. Pam says

    October 18, 2012 at 11:28 am

    It looks hearty, comforting, and so delicious.

    Reply
  5. Liz says

    October 17, 2012 at 8:08 pm

    Oooh...great comfort food! And a marvelous reason to dust off my crockpot! This one would be hubby approved :)

    Reply
    • Lana says

      October 17, 2012 at 8:39 pm

      It was definitely approved by the hubby in this house!

      Reply
  6. carrian says

    October 17, 2012 at 7:20 pm

    I'm all about the bread along with soup. In fact, if there isn't, even at a restaurant I'll ask.

    Reply
    • Lana says

      October 17, 2012 at 7:55 pm

      Oh, definitely. It's just not soup without bread, right?

      Reply
  7. Barbara | Creative Culinary says

    October 17, 2012 at 3:35 pm

    Sounds great Lana and now I'm craving both bad...the stew and some biscuits. I make homemade biscuits and I use Pillsbury; sometimes timing is everything and when I don't have the time? They taste perfect to me!

    Reply
    • Lana says

      October 17, 2012 at 7:55 pm

      Right, Barb! There's just not always time to make homemade from scratch and these are perfect for those days.

      Reply
  8. sippitysup says

    October 17, 2012 at 3:23 pm

    I love watching the seasons change. Stew is the first sign of cooler weather. Then comes soup! Can't wait. GREG

    Reply
    • Lana says

      October 17, 2012 at 7:54 pm

      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.

      Reply
  9. Miss P says

    October 16, 2012 at 9:22 pm

    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

    Reply
    • Lana says

      October 17, 2012 at 9:55 am

      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 :-)

      Reply
  10. icakepops says

    October 16, 2012 at 1:35 pm

    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.

    Reply
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Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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