Recipes » Main Dish Recipes » Soups and Stews » 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!
4.9 from 7 votes
Prep Time 10 minutes
Cook Time 4 hours
A bowl of chicken stew with a basket of biscuits on the side.

This Slow Cooker Chicken Stew is the perfect family dinner for a cool autumn evening. It’s full of tender chicken with potatoes, carrots, and celery and goes wonderfully with hot buttered biscuits.

A few years ago, the General Mills Company asked me to create an entree that would be great to serve with buttermilk biscuits. I knew immediately 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 bowl of chicken stew with a basket of biscuits on the side.

I also wanted the recipe to be really easy to put together and one that the whole family would enjoy. So that’s how this Slow Cooker Chicken Stew came to be.

You can prep all the ingredients for this recipe in just a few minutes. Then pop everything into your slow cooker, set it and forget it. When you arrive home from work or after a day of running errands, this hearty chicken stew will be waiting for you. All you need to do is cook up a few biscuits or a pan of cornbread and dinner is ready!

Why We Love This Recipe


  • It’s easy! Chop the veggies, brown the chicken, and let the slow cooker do the rest.
  • Comfort food – what’s more comforting on a cool night than warm stew with biscuits?
  • Economical – No expensive ingredients required.

About the Ingredients


  • ChickenChoose whatever you like or the least expensive cut at the grocery store. Boneless, skinless chicken parts are very convenient, but they come at a premium cost. Remove the bones and skin yourself and save loads of money! Both white and dark meat work well for this recipe.
  • PotatoesI like Yukon gold for this recipe. They hold up better to the long cooking time than floury potatoes like Russets.
  • Cream of Chicken SoupGives a creamy richness to the finished stew. 
  • Poultry SeasoningI always have this on hand, but if you don’t, just leave it out. It does give great flavor to the chicken, but I’m not sure it’s worth buying a whole container for one recipe.
  • Fresh ParsleySubstitute dried if you like. Remember herbs substitute at 1/3 dried for fresh. So for this recipe, you’d use about 1 1/2 tablespoons of dried parsley in place of the 1/4 cup of fresh.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Slow Cooker Chicken Stew


Prep the Chicken

  • 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.

TIP: Take care when handling raw chicken. I use a plastic cutting board that can go directly into the dishwasher to be sanitized.

Chop the Vegetables

Prepping vegetables for chicken stew.
  • 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.

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Combine the Soup and Seasonings

All ingredients in a slow cooker.
  • 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.
A bowl of chicken stew with a basket of biscuits on the side.

Storage and Reheating


Store any leftovers in an airtight container in the refrigerator and use within three days. Freezing is not recommended because frozen potatoes become too soft and grainy textured.

Options and Variations


  • To make a richer, creamy chicken stew, add 4 tablespoons butter and 1/4 cup heavy cream during the last 30 minutes in the crockpot.
  • Vary the herbs and seasoning to suit your own tastes. Simple salt and pepper is perfectly fine. If you enjoy a specific herb with poultry, go for it!
A bowl of chicken stew with a basket of biscuits on the side.

Questions


Can this Chicken Vegetable Stew be made on the stovetop?

To make the stew on the stovetop, use a large heavy pot such as Dutch oven. Brown the chicken in the pot and add the remaining ingredients. Cover and cook until the potatoes and carrots are cooked through (about 45 minutes to 1 hour).

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Recipe

A bowl of chicken stew with a basket of biscuits on the side.

Slow Cooker Chicken Stew

A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!
4.86 from 7 votes
Print It Rate It Save
Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 servings
Calories: 444kcal
Author: Lana Stuart

Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs
  • ¼ teaspoon poultry seasoning
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons oil
  • 4 medium Yukon gold potatoes
  • 2 rib celery
  • 4 medium carrots
  • 1 medium yellow onion
  • ¼ cup fresh parsley
  • 10.5 ounces cream of chicken soup
  • 1 soup can water
  • ½ teaspoon dried thyme

Instructions

  • 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.
  • 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.
  • 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

  • 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: 1 | Calories: 444kcal | Carbohydrates: 47g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 726mg | Potassium: 1486mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10778IU | Vitamin C: 46mg | Calcium: 80mg | Iron: 3mg

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 and published on October 16, 2012. It has been updated with additional information.

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35 Comments

  1. 5 stars
    I have made this great stew many times now. After a few times I stopped cutting the meat off the bones, I just skin the chicken thighs and proceed from there, every scrap of meat comes off during the cooking and nothing is wasted. Serve with home made whole wheat buns!