Slow Cooker Chicken Stew Recipe

Introduction

This Slow Cooker Chicken Stew is a comforting and hearty dish perfect for busy days. Tender chicken, fresh vegetables, and a creamy broth come together effortlessly in the slow cooker for a delicious meal. It’s easy to prepare and warms you from the inside out.

Ingredients

• 1 tablespoon butter
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 ½ pounds Yukon gold potatoes (or red potatoes), cut into ½-inch pieces
• 2 medium carrots, diced
• 1 rib celery, diced
• 1 cup frozen corn, thawed
• 1 pound boneless skinless chicken breasts
• ½ teaspoon poultry seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme leaves
• 3 cups chicken broth (or chicken stock)
• 1 cup heavy whipping cream (or evaporated milk)
• 2 tablespoons cornstarch
• 1 cup frozen green beans, thawed

Instructions

1. Step 1: In a small skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking just until the onion is slightly softened, about 3 minutes.
2. Step 2: Transfer the onion and garlic mixture to the bottom of a 6-quart slow cooker. Add the potatoes, carrots, celery, and corn on top. Place the whole, uncooked chicken breasts over the vegetables.
3. Step 3: Sprinkle the poultry seasoning, salt, pepper, and dried thyme evenly over the chicken and vegetables. Pour in the chicken broth. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours, until the vegetables are tender.
4. Step 4: Remove the chicken breasts from the slow cooker and shred them with two forks.
5. Step 5: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this mixture back to the slow cooker along with the shredded chicken and thawed green beans. Cook on HIGH for an additional 30 minutes or until the stew has thickened.

Tips & Variations

• Use evaporated milk instead of heavy cream for a lighter stew without sacrificing creaminess.
• Add other vegetables like peas or mushrooms for extra flavor and nutrition.
• For a thicker stew, let it cook uncovered during the last 30 minutes.
• Use bone-in chicken breasts for richer flavor, just increase cooking time slightly.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. You can also freeze the stew for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh or fully thawed chicken breasts for even cooking. Using frozen chicken may increase cooking time and affect texture.

Can I prepare this stew in a regular pot instead of a slow cooker?

Yes, you can simmer the ingredients gently on the stove for about 45 minutes to an hour, or until vegetables are tender and chicken is cooked through. Just be sure to adjust the liquid as needed and stir occasionally.

Slow Cooker Chicken Stew Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This comforting Slow Cooker Chicken Stew is a hearty and delicious meal perfect for any day. Tender chicken breasts, Yukon gold potatoes, carrots, celery, corn, and green beans are slow-cooked with savory seasonings and finished with a creamy cornstarch-thickened sauce, resulting in a flavorful, rich, and satisfying stew that requires minimal prep and hands-off cooking.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 4 hours on HIGH or 8 hours on LOW, plus 30 minutes final cooking time
• Total Time: 4 hours 30 minutes on HIGH or 8 hours 30 minutes on LOW
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon butter
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 ½ pounds Yukon gold potatoes (or red potatoes), cut into ½-inch pieces
• 2 medium carrots, diced
• 1 rib celery, diced
• 1 cup frozen corn, thawed
• 1 pound boneless skinless chicken breasts

Seasonings

• ½ teaspoon poultry seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme leaves

Liquid Ingredients

• 3 cups chicken broth (or chicken stock)
• 1 cup heavy whipping cream (or evaporated milk)

Thickening & Vegetables

• 2 tablespoons cornstarch
• 1 cup frozen green beans, thawed

Instructions

1. Sauté aromatics: In a small skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking just until the onion is slightly softened, about 3 minutes. This enhances their flavor before adding to the stew.
2. Add ingredients to slow cooker: Transfer the sautéed onion and garlic to the bottom of a 6-quart slow cooker. Add the cut potatoes, diced carrots, diced celery, and thawed corn. Place whole, uncooked chicken breasts on top of the vegetables.
3. Season and cook: Sprinkle the poultry seasoning, salt, black pepper, and dried thyme evenly over the chicken and vegetables. Pour the chicken broth over everything. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours, until the vegetables are tender and the chicken is cooked through.
4. Shred chicken: Remove the chicken breasts from the slow cooker carefully and shred them using two forks, discarding any connective tissue or fat.
5. Thicken and finish stew: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add this mixture along with the shredded chicken and thawed green beans back to the slow cooker. Cook uncovered on HIGH for an additional 30 minutes or until the stew has thickened to your desired consistency.

Notes

• For a lighter option, substitute the heavy whipping cream with evaporated milk.
• Use Yukon gold potatoes for creamier texture; red potatoes work well too but hold their shape more.
• If you prefer a thicker stew, increase cornstarch to 3 tablespoons.
• Can be prepared a day ahead; flavors improve when reheated gently on stovetop or slow cooker.
• For spicier variation, add a pinch of cayenne pepper or smoked paprika with the seasonings.
• Be sure to thaw frozen vegetables before adding to maintain proper cooking times and texture.

Keywords: slow cooker chicken stew, chicken stew, easy stew recipe, comfort food, hearty dinner, slow cooker recipes