Recipe

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This slow cooker chicken stew is the set-it-and-forget-it comfort food that simmers all day into something hearty, creamy, and delicious.

With tender chicken and veggies in a light, creamy broth, this stew is the kind of dinner that takes care of itself while you go about your day, and it tastes like you've been standing at the stove for hours.

overhead view of a creamy chicken stew with carrots and peas in a bowl with a spoon in it that was made in the crockpot

Crockpot Chicken Stew

I learned how to make chicken stew from my grandmother, and this slow cooker recipe is the hands-off version of her original, made on the stovetop. It's cozy, satisfying, and packed with simple ingredients that cook low and slow until everything's tender and full of flavor.

Just like her chicken and potatoes stew, this is one of those recipes that makes the whole house smell amazing while it cooks, and the kind of meal my family never complains about eating. It’s such a winner that I’ll leave other variations for you at the bottom.

Ingredients

This stew can be made with boneless, skinless chicken thighs or breasts, simmered with onions, carrots, and celery, along with aromatic herbs like thyme, rosemary, and bay leaves (or poultry seasoning). Season with salt and pepper, then add potatoes for heartiness and chicken broth for depth. Stir in green peas, a splash of half-and-half, and a bit of cornstarch to thicken into a rich, creamy stew.

How to Make Chicken Stew in the Slow Cooker

You'll find the full recipe and video in the card below, but here's a quick overview:

Brown the chicken (optional) for extra flavor; just 2 minutes per side is all it needs. You can skip this step. Adding raw chicken is safe since it will cook in the slow cooker for a long time.
Add all the ingredients to the slow cooker, except for the peas and half-and-half. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
30 minutes before serving, switch to HIGH (if cooking on low), stir in the half and half, the slurry, and the peas. Continue cooking for an additional 15 to 30 minutes.
Serve the chicken stew in bowls with some crusty bread or a simple side salad.

How to Thicken Chicken Stew

A stew has a thicker consistency, which is why we add cornstarch at the end. You can also mash a few potatoes on a plate and stir them back in; their starch will naturally thicken the broth.

close up of chicken stew with carrots and peas in a ladle being served out of the crockpot

Other Chicken Stews

Try this recipe and come back for more hearty ways to enjoy it. You can make it in the Instant Pot or on the stovetop with turkey. If you only have 20 minutes, make this rotisserie chicken stew instead.

Crockpot Chicken Stew with Vegetables

Servings: 6 servings

Prep Time: 10

Cook Time: 4

Total Time: 4 10

This slow cooker chicken stew is the set-it-and-forget-it comfort food that simmers all day into something hearty, creamy, and delicious.

5 from 21 votes

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Watch how it’s made:

Ingredients

1 tablespoon olive oil
1 ½ lbs chicken breasts or thighs, cut into 1-inch pieces
1 small onion, diced
3 large carrots, peeled and coarsely chopped
3 stalks celery, chopped
5 medium golden potatoes, peeled and quartered
1 teaspoon dried thyme*
1 teaspoon dried rosemary*
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves, optional
32 ounces chicken broth or stock, (4 cups)
1 cup green peas, frozen or canned
½ cup half and half
1 tablespoon cornstarch

Instructions

Brown the chicken (optional step):

If your slow cooker has a browning/sauté mode, add the oil to the heated insert and brown the chicken pieces for about 2 minutes per side. You can do this in a large pan over medium heat. Then, transfer the browned chicken, the pan juices, and tidbits into the slow cooker dish. This step is optional, so if you're in a hurry, just add the raw chicken directly to the slow cooker. It's completely safe since it will cook for a long time.

Slow Cook:

To the chicken pieces in the slow cooker dish, add the onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, chicken broth, and bay leaves (if using). Stir to combine.
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.

30 minutes before serving:

If you were cooking this on LOW, push the cooking mode to HIGH.
Combine half and half with corn starch until there are no visible clumps. Add the slurry to the slow cooker dish, and add the peas. Stir to combine. Cook for 15 minutes, or until ready to serve, to thicken it.

Notes

Substitute the thyme and rosemary for 2 teaspoons poultry seasoning.
If using fresh herbs, use 2 teaspoons freshly chopped thyme and 2 teaspoons chopped finely chopped rosemary.