Slow Cooker Chicken Stew with Vegetables

Few meals are as comforting as a warm bowl of Slow Cooker Chicken Stew. This cozy recipe is filled with tender chicken thighs, hearty potatoes, sweet carrots, celery, onion, garlic, peas, and a rich broth finished with a splash of cream. It is the kind of easy slow cooker dinner that feels homemade and satisfying without requiring hours of hands-on cooking.

If you enjoy simple slow cooker chicken recipes, this creamy chicken stew is a great one to add to your weekly rotation. For more easy crockpot meals, try Slow Cooker Asian Style Ribs or Crockpot Mexican Chicken next.

Kelley’s Tips

Before You Get Started

• Choose chicken thighs for the best texture. Chicken thighs stay juicy and tender as they cook low and slow, making them ideal for this hearty chicken stew.
• Add the cream at the end. Stirring in the heavy cream after the stew has cooked helps keep the broth smooth, rich, and creamy.
• Taste before serving. The potatoes, chicken, and vegetables absorb seasoning as they cook, so finish the stew with salt and pepper to bring all the flavors together.

Ingredients

• Chicken thighs – They add rich flavor and remain tender in the slow cooker.
• Vegetables – Carrots, celery, onion, and garlic create a savory base. Larger pieces hold up better during long cooking.
• All-purpose flour – Helps thicken the broth and gives the stew a heartier, velvety texture.
• White wine – Adds brightness and balances the richness of the broth and cream.
• Chicken broth – The flavorful base of the stew. Homemade or low-sodium store-bought broth both work well.
• Seasonings – Bay leaves and Italian seasoning give the stew a warm, savory flavor. Fresh rosemary, thyme, or sage can also be used if you have them.
• Potatoes – Make the stew filling and satisfying while soaking up the flavorful broth.
• Peas – Added near the end for sweetness, color, and freshness.
• Heavy cream – Gives the broth a creamy finish and makes the stew extra comforting.

How to Make Slow Cooker Chicken Stew

1. Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken thighs and cook for 4 to 5 minutes, just until the pieces begin to brown. This step builds flavor before the stew goes into the slow cooker.

2. Sauté the vegetables: Add the remaining tablespoon of olive oil, then stir in the carrots, onion, and celery. Cook for another 3 to 4 minutes. Browning the chicken and vegetables first adds depth to the finished stew.

3. Deglaze the pan: Stir in the garlic and cook for 1 to 2 minutes. Sprinkle in the flour and cook for 2 minutes, stirring often. Pour in the white wine and scrape up the browned bits from the bottom of the pan.

4. Slow cook the stew: Transfer the chicken and vegetable mixture to the slow cooker. Add the chicken broth, bay leaves, Italian seasoning, and potatoes. Stir, cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken and potatoes are tender.

5. Finish and serve: Remove the lid and stir in the peas and heavy cream. Discard the bay leaves. Season with salt and pepper to taste, then serve the slow cooker chicken stew with fresh parsley on top.

Serving Suggestions

This slow cooker chicken stew is filling enough to serve as a complete meal, but it also pairs beautifully with simple sides. Serve it with cheesy garlic bread, warm buttermilk biscuits, or fluffy rice to soak up the creamy broth. For something lighter, a fresh berry spinach salad with a tangy vinaigrette balances the richness of the stew. A final sprinkle of fresh parsley adds color and freshness right before serving.

Recipe

Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is a hearty, creamy, and comforting dinner made with chicken thighs, vegetables, potatoes, broth, peas, and heavy cream. It is easy to prepare and perfect for a cozy meal.

Author: Kelley Simmons

Prep Time: 15 mins

Cook Time: 3 to 8 hours

Serves 4 servings

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, cubed into bite-size pieces
• 2 large carrots, sliced
• 3 ribs celery, large dice
• 1 large onion, large dice
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup white wine
• 3 1/2 cups chicken broth
• 3 bay leaves
• 1 tsp Italian seasoning
• 3 cups potatoes, cubed
• 1 cup peas
• 1/2 cup heavy cream
• Fresh parsley, for serving

Instructions

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, until it begins to brown.
• Add the remaining tablespoon of olive oil, then add the carrots, onion, and celery. Sauté for 3 to 4 minutes to develop flavor.
• Stir in the garlic and cook for 1 to 2 minutes. Sprinkle in the flour and cook for 2 minutes, stirring often.
• Pour in the wine and scrape up the browned bits from the bottom of the skillet.
• Transfer the chicken and vegetable mixture to the slow cooker. Add the chicken broth, bay leaves, Italian seasoning, and potatoes. Stir, cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
• Stir in the peas and heavy cream. Remove and discard the bay leaves. Season with salt and pepper to taste, then serve with fresh parsley.

Notes

For a thicker stew: Mash some of the cooked potatoes with a fork before serving, or stir in a mixture of 1 tablespoon cornstarch and water during the last 30 minutes of cooking.

Wine substitute: Use an equal amount of chicken broth, or add a splash of apple cider vinegar for acidity.

Nutrition Information

Calories: 541kcal
Carbohydrates: 47g
Protein: 31g
Fat: 23g
Fiber: 8g
Sugar: 8g

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