Slow Cooker Chicken Stew
This easy slow cooker chicken stew is so simple to make, requiring just 15 minutes prep time to chop a few veggies and sear the chicken. From there it gently simmers while you get on with your day. It’s the perfect nourishing meal for busy evenings, and with its lighter, less creamy broth, it’s a stew you can enjoy well beyond the cold winter months. In fact we enjoy it right into spring and summer.
Why You’ll Love This Recipe
If you are looking for an simple, old fashioned stew recipe, there are so many reasons you’ll love this one:
- simple, set-it-and-forget-it recipe – minimal prep frees up your time
- budget friendly – simple, low cost vegetables and chicken breasts (or thighs for lower cost)
- great for Meal Prep – prep the veggies a day or two ahead and store in the refrigerator
- leftovers – this makes a big batch, making it perfect for leftovers
- lots of vegetables – a great way to get in a couple of servings of vegetables
- chunks of chicken – nice sized chunks of chicken instead of shredded for a heartier bite
Ingredient Notes
- potatoes – regular potatoes, cubed, or a mix of mini red potatoes and white potatoes, halved
- carrots – peeled and cut into half inch pieces
- celery – cut into half inch pieces
- onion – coarsely chopped
- all purpose flour – helps to thicken broth
- chicken – boneless chicken breasts or thighs cut into 1 inch pieces
- olive oil – for searing chicken pieces
- canned diced tomatoes – adds delicious flavour
- broth – chicken broth or veggie broth is fine
- ground mustard – gives it a delicious flavour
- salt, pepper and dried thyme – for seasoning
How to Make Slow Cooker Chicken Stew
Be sure to see the full printable recipe card below!
Wash and prep the veggies. Cut carrots and celery into half inch pieces. If using mini potatoes, cut in half and if using whole potatoes, cut into large cubes. Chop onions into medium chunks.
Cut chicken into 1 inch pieces and toss with flour. Heat oil in skillet on the stovetop over medium heat. Sear chicken pieces on all sides. You don’t need to cook it through.
In a mixing bowl stir together diced tomatoes, broth, mustard powder, salt, pepper and thyme.
Add chopped veggies to the slow cooker and top with seared chicken breast. Pour tomato/broth mixture over the chicken and stir gently. Set slow cooker, cover and cook for 7 to 8 hours.
Make a slurry with 2 tablespoons of flour and a bit of hot water, and stir into stew, continue for about 5 to 10 minutes to thicken broth a bit more if you wish.
Vegetables should be fork tender, and you should be able to easily pull apart a piece of chicken with a fork. Chicken needs to have an internal temperature of 165 degrees Fahrenheit.
Tips for The Best Chicken Stew
- coat chicken pieces with flour and sear before adding to the slow cooker
- for additional thickening, add a slurry made with 2 tablespoons of flour to a bit of warm water, add to stew about 15 minutes before it is finished cooking, and stir well
- add a large bay leaf or two for a flavour boost
- use only skinless and boneless chicken pieces, either thigh or breast
- cut the vegetables into even sized pieces
- layer the vegetables into the Crockpot starting with potatoes first, then carrots, celery and onion
- don’t use too much liquid even though it will seem that there isn’t a lot, don’t be tempted to add more than the recipe calls for, unless you want a more watery stew
Variations and Substitutions
- add frozen peas about 30 minutes before ready to serve
- use chicken thighs in place of chicken breasts for a more budget friendly stew, they also stay moist during the long cooking time
- use sweet potatoes instead of regular potatoes
- try different herbs, such as rosemary or oregano
- make it creamier by adding a bit of cream about 10 minutes before serving
- add chopped garlic
- if you want a meatless stew recipe, try my Bean and Lentil Stew
What to Serve With Chicken Stew
My favourite thing to serve alongside stew are my cheddar cheese tea biscuits in the winter months, but in the spring and summer I serve it with a simple fresh garden salad and homemade rolls.
Yes. This is easily cooked on high, but reduce the cooked time to 3 – 4 hours. As long as chicken reaches an internal temperature of 165 degrees Fahrenheit. I do find cooking it lower and slower does result in a more tender chicken and veggies though.
Frozen chicken is not recommended as it takes too long to reach a safe temperature, resulting in the vegetables to become overcooked and mushy. Always defrost the chicken in the refrigerator before preparing this stew.
While it is okay to add fresh, raw chicken directly to the slow cooker, provided you cook it to an internal temperature of 165 degrees, I really recommend you take the time to toss with flour and sear it on the stove top first, as this step greatly improves the flavour and results in a better texture.
Yes. Freeze it in an airtight container for up to one month for best flavour. Defrost in refrigerator before reheating on stove top or microwave.
If you’re looking for a slow cooker recipe with just a few ingredients, this chicken stew recipe is a must-try. It’s hearty, full of flavour, and will bring everyone to the table, even on busy days!
More Main Dish Recipes
Slow Cooker Chicken Stew
Equipment
- 1 large slow cooker
- 1 frying pan
- 1 mixing bowls
- 1 shallow bowl for tossing chicken with flour
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour plus more for optional thickening
- 1 ½ pound chicken breast or thighs, cut into 1 inch pieces
- 1 ½ pounds small potatoes, halved or large potatoes, cubed
- 6 medium carrots, cut into ½ inch slices
- 3 stalks celery, cut into 1/2 inch slices
- 1 large onion, cut into medium chunks
- 1 cup vegetable or chicken broth
- 1 14 ounce can small diced tomatoes
- 1 teaspoon ground mustard
- ½ teaspoon each, salt and pepper
- ½ teaspoon dried thyme or rosemary
Instructions
- Preheat oil over medium heat in a large frying pan. Add flour to a shallow bowl or pie plate, add cubed chicken and toss to coat well. Place coated chicken in frying pan and sear on all sides just until lightly browned. Do in batches if necessary. Remove from heat.
- Add vegetables to slow cooker, starting with the potatoes, then carrots, celery and onions. Add seared chicken cubes on top of veggies.
- In a mixing bowl stir together canned diced tomatoes, broth, ground mustard, salt, pepper and thyme (or rosemary). Pour mixture over top of chicken and vegetables in the slow cooker. Cover with the lid. Cook on low for 7 to 8 hours, or high for 4 hours. Chicken must reach an internal temperature of 165 degrees, and veggies should be fork tender.
- OPTIONAL – For a slightly thicker sauce, add an addition 2 tablespoons of flour with a bit of hot water to a jar and shake to make a slurry. Pour into the slow cooker, stir and let cook for an additional 15 minutes.
Notes
