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Crockpot Chicken Stew with Vegetables

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
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
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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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.

Nutrition

Serving: 1 bowl | Calories: 342kcal | Carbohydrates: 38g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 619mg | Potassium: 1384mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5345IU | Vitamin C: 42mg | Calcium: 74mg | Iron: 3mg
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