I still make this slow cooker chicken stew on nights when I want something cozy, hands-off, and reliably comforting. It’s a creamy, savory one-pot meal built from pantry staples — diced chicken, potatoes, carrots, celery and a splash of cream — that fills the house with the kind of aroma that makes everyone gather. If you like easy slow-cooker dinners, you might also enjoy other slow-cooker stews with dumplings for variety on busy nights.

Why you’ll love this dish

This slow cooker chicken stew is exactly the kind of recipe that works on repeat: minimal prep, affordable ingredients, and a long, gentle cook that develops deep flavor without babysitting. It’s family-friendly — kids often eat the veggies without complaint — and easy to scale for more mouths or for meal prep.

“Perfect weeknight comfort: creamy, filling, and totally forgiving if you need to swap ingredients.” — home-cook review

Reasons to choose it:

Hands-off cooking: dump, set, and forget until dinner.
Budget-friendly: uses inexpensive cuts like thighs and pantry staples.
Versatile: swap cream for coconut milk to make it dairy-free.
Kid-approved texture: soft potatoes and tender chicken that everyone can eat.

Step-by-step overview

Before you dig into the ingredient list: expect a straightforward process. You’ll combine the raw chicken and vegetables in the slow cooker, pour in broth, season, and cook low and slow. Near the end you’ll stir in frozen peas and cream so they stay bright and silky. No pre-browning required, though a quick sear will deepen flavor if you have the time.

Gather these items

Key ingredients

2 lbs chicken thighs or breasts, diced (thighs stay juicier; breasts are leaner)
4 cups chicken broth
2 cups potatoes, cubed (Yukon gold or russet)
2 carrots, sliced
1 onion, chopped
2 celery stalks, chopped
1 cup frozen peas
1 cup heavy cream or coconut milk (coconut milk for dairy-free)
2 cloves garlic, minced
2 tsp dried thyme
Salt and pepper to taste

Notes and substitutions:

Swap chicken broth for low-sodium if you want tighter control of salt.
If you prefer a thicker stew, add a slurry of cornstarch and water at the end, or use starchy potatoes.
Use bone-in chicken for even richer flavor; remove bones before serving.

How to prepare it

This section walks you through the cooking steps in clear, simple actions.

Add the chicken, potatoes, carrots, onion, celery, and garlic into the slow cooker.
Pour in the chicken broth and stir gently to combine the ingredients.
Sprinkle in the dried thyme, then season with salt and pepper.
Cover the slow cooker and cook on low for 6–8 hours, or on high for 4–5 hours.
About 30 minutes before serving, stir in the frozen peas and the heavy cream or coconut milk.
Taste and adjust salt and pepper as needed.
Serve warm in bowls and enjoy.

If you want to read a different slow-cooker twist while the stew simmers, try this quick orange-chicken idea: a slow-cooker orange chicken copycat for a sweet-savory counterpoint.

How to serve Slow Cooker Chicken Stew

Serving suggestions

Ladle into deep bowls and top with chopped parsley or a few grinds of black pepper.
Serve with crusty bread, buttermilk biscuits, or over buttered egg noodles for soaking up the broth.
For a lighter meal, spoon over steamed rice or cauliflower rice.
Add a side of roasted green vegetables or a crisp salad to balance the creamy stew.

Plating tip: a sprinkle of fresh herbs (thyme or parsley) right before serving brightens the dish and adds color.

How to store & freeze

Keeping leftovers fresh

Refrigerator: Cool to room temperature (no more than 2 hours), then store in an airtight container for up to 3–4 days.
Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little headspace for expansion.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If reheating in the microwave, stir every minute to ensure even heating.
Safety note: Always reheat to an internal temperature of 165°F (74°C) for food safety.

Pro chef tips

Tricks for success

Browning optional: Searing diced chicken quickly in a hot pan adds flavor but isn’t necessary. The slow cooker already yields tender results.
Prevent watery stew: Add peas and cream near the end so they don’t overcook and thin the stew.
Thickening: If you want a thicker stew, whisk 1–2 tablespoons cornstarch with cold water and stir into the hot stew during the last 15–20 minutes of cooking, or reduce the liquid on the stovetop after removing the chicken.
Herb boost: Add a bay leaf with the thyme for a subtle earthy note, removing it before serving.
Texture control: Cut potatoes into uniform pieces so they cook evenly; use firmer potatoes if you prefer defined chunks.

Need a hearty pairing idea while prepping? Try this slow-cooker beef stew for inspiration on robust, long-simmered flavors: slow-cooker beef stew and dumplings.

Creative twists

Recipe variations

Dairy-free: Substitute full-fat coconut milk for heavy cream to keep richness but remove dairy.
Herb-forward: Stir in chopped fresh dill or tarragon at the end for a fresher finish.
Spiced-up: Add ½ tsp smoked paprika or a dash of cayenne for warmth.
Vegetarian swap: Replace chicken with firm tofu or chickpeas and use vegetable broth.
One-pot shortcut: Use pre-cut frozen mixed vegetables when short on time — add them in the last hour to avoid overcooking.

Common questions

Q: Can I use frozen chicken in the slow cooker?
A: It’s safest to thaw chicken before slow-cooking. Cooking from frozen can keep the meat in the temperature danger zone too long, increasing food-safety risk. Thaw in the refrigerator overnight.

Q: How do I thicken the stew without cream?
A: Use a cornstarch slurry (1–2 tbsp cornstarch mixed into 2–3 tbsp cold water) stirred in 15–20 minutes before serving, or mash a few potato chunks against the side of the pot to naturally thicken the broth.

Q: Can I double the recipe for a crowd?
A: Yes — slow cookers handle larger batches, but don’t overfill the pot. Aim for no more than 2/3 to 3/4 full for even cooking. Adjust seasoning after cooking since larger volumes can dilute flavors.

Q: Is it better to use thighs or breasts?
A: Thighs stay juicier and tolerate long cooking times better; breasts work if you prefer leaner meat but can dry if overcooked. Cutting breasts into slightly larger pieces helps.

Conclusion

If you want another similar slow-cooker approach to chicken stew, this version from The Almond Eater offers a helpful comparison; and for a different take on cozy stew dinners, see this chicken-stew pairing idea on Living Lou.

Slow Cooker Chicken Stew

This creamy and savory slow cooker chicken stew combines tender chicken, hearty vegetables, and a splash of cream for a comforting one-pot meal that fills your home with delicious aromas.

Prep Time 15

Cook Time 8

Total Time 8 15

Serving Size servings

Ingredients

Chicken & Vegetables

2 lbs chicken thighs or breasts, diced (thighs stay juicier; breasts are leaner)
4 cups chicken broth Swap for low-sodium if desired.
2 cups potatoes, cubed (Yukon gold or russet) Use starchy potatoes for thicker stew.
2 carrots, sliced
1 onion, chopped
2 stalks celery, chopped
1 cup frozen peas Add near the end to maintain texture.
1 cup heavy cream or coconut milk (for dairy-free version)
2 cloves garlic, minced
2 tsp dried thyme Add a bay leaf for extra flavor.
Salt and pepper to taste

Instructions

Preparation

Add the chicken, potatoes, carrots, onion, celery, and garlic into the slow cooker.
Pour in the chicken broth and stir gently to combine the ingredients.
Sprinkle in the dried thyme, then season with salt and pepper.

Cooking

Cover the slow cooker and cook on low for 6–8 hours, or on high for 4–5 hours.
About 30 minutes before serving, stir in the frozen peas and the heavy cream or coconut milk.
Taste and adjust seasoning as needed.
Serve warm in bowls and enjoy.

Notes

For a thicker stew, add a cornstarch slurry at the end or use starchy potatoes. Leftovers can be stored in an airtight container in the fridge for 3–4 days or frozen for up to 3 months.