Slow cooker chicken stew is chock full of chunks of tender chicken and potatoes, pops of carrot and green beans and is perfect for a warm, cozy, healthy dinner on a chilly night.
It's been a weekend full of friends, gingerbread houses and cookie decorating for us, and that does my heart so good. Perfect holiday fun and festivities!
My kiddos have this last full week of school, then they are off for two weeks for holiday break. And I'm so ready for lazy days and lots of together time! ❤️
But let's more right along to the recipe today.
Quick back story on how this slow cooker chicken stew came to be...
The first time I made this stew was early this year when I ditched my family to go play at the beach with my parents.
So, this was spring time and my parents were finally fully vaccinated. We hadn’t been in the same room for more than a few minutes or hugged in months and months.
I’m very close to both of my parents and that was really tough.
So once they were vaccinated, they invited me down with them to the beach for a little weekend catch-up time.
And I jumped at the chance! And it was glorious having that time together with just us.
But before I left, I prepped this slow cooker chicken stew for my husband and kiddos to have for dinner that first night.
I knew they’d probably eat out the rest of the weekend, but I figured I could leave them with one good, wholesome dinner.
And it got rave reviews! The kiddos enjoyed it and my husband said it was delicious. He even had the leftovers for another meal that weekend. He’s not big on leftovers, so that’s saying something!
So of course, I had to make it again so I could enjoy it too.
And y’all, this chicken stew is just down-right delicious!
It’s chock full of chunks of tender chicken and potatoes, pops of carrot and green beans and just a warm, cozy vibe all around.
I love having this on a chilly night to warm me up through and through.
(If you're in the mood for more of a creamy soup, check out this creamy chicken gnocchi soup, a version of the Olive Garden favorite. It's so good! Or go with slow cooker chicken tortilla soup for a lighter soup night.)
And I love that I can prep it in the morning or at lunch and go about my day. Then dinner is waiting on me!
That’s also great this time of year when we all have a million events and activities and shopping trips and errands to do. Set it and forget it!
OK, let’s get cooking so you can get in on this deliciousness.
Now, I’ve got some notes and substitutions coming up on how to make crock pot chicken stew. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making slow cooker chicken stew:
- Chicken: I prefer boneless, skinless chicken thighs in most slow cooker recipes because they have extra flavor and richness. However, you can substitute boneless, skinless chicken breasts or use a combination of breasts and thighs if you’d like.
- Potatoes: I use 2 medium sized russet potatoes for my stew and I prefer them peeled. (I don’t like peels to fall off and float around in the stew.) You could also try this with some red potatoes or Yukon potatoes.
- Green beans: You can use fresh or frozen green beans. I usually use frozen and I just pull them out to thaw when I start the slow cooker. They’ll get added in the last 15 minutes.
- Peas: Don’t like green beans? You can substitute frozen peas instead of green beans. Add them at the same time to get warmed through.
- Creamy stew: Want to make a creamy chicken stew? Stir in ½ cup of heavy cream in the last 15 minutes, when adding the green beans, to warm through.
Also, my stew is just the right consistency made as listed below.
However, all slow cookers differ. And so do opinions on the “proper” stew consistency.
If yours comes out thinner than you’d like, you can add a cornstarch slurry to the stew at the end to thicken in.
In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon of liquid from the stew until well combined. Add it to the stew for that last 15 minutes when the green beans get added to thicken the stew.
OK, let’s get ready to eat.
Now, because I love talking toppings and serving ideas, I wanted to share a few thoughts.
What to serve with slow cooker chicken stew:
- Top your bowl with fresh chopped parsley, chives or green onions
- Add some hot sauce for a bit of a kick
- Serve with oyster crackers
- Or serve with some crusty bread, rolls or drop biscuits
Last thing, let’s talk about how to store the leftovers. Cause you are definitely going to want this soup again the next day for a warm, hearty lunch.
How to store leftover chicken stew:
- Let any leftover stew cool down then transfer to a covered container.
- Refrigerate leftovers for up to 3-4 days. Reheat in a small pot over medium low heat until warmed through.
- You can also freeze leftover chicken stew. Place in a freezer-safe container or ziptop bag — that’s been labelled and dated! — and freeze for up to 3-4 months.
Potatoes, once frozen and thawed, can break down a bit, but I’ve found they hold up better in a soup than in some other recipes and casseroles. If you are funny about the texture, you can skip the freezing and enjoy the leftovers the same week you make the stew.
There you go! You are all set to get some stew a cookin’.
And it’s just the perfect time of year for some cozy homecooking that’ll warm you right up.
Enjoy!
XO,
Kathryn
Slow Cooker Chicken Stew
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 2 lbs. boneless, skinless chicken thighs (or breasts or a mix)
- 1 cup chopped onion
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 2 medium russet potatoes, cubed
- 2 bay leaves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning (optional)
- 3 cups low-sodium chicken broth
- 1 cup green beans (or substitute peas)
Instructions
- Heat 2 teaspoons olive oil in a large skillet over medium high heat.
- Season chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper. Add to pan and brown on both sides, about 4-5 minutes per side. Transfer chicken thighs to the slow cooker.
- Add the remaining teaspoon olive oil to the pan then add the onion, carrots and celery to the skillet. Sauté for 3-5 minutes, until slightly tender. Transfer to the slow cooker.
- Add the potatoes, bay leaves, remaining salt and pepper, thyme, rosemary, poultry seasoning and broth to the slow cooker.
- Cover and cook on low for 5-6 hours or high for 2 ½ to 3 hours.
- Remove the bay leaves and discard. Remove the chicken and chop or shred the chicken into bite size pieces. Return the chicken to the slow cooker and mix in. Add the green beans to the slow cooker and mix them into the stew. Cover the slow cooker and keep on warm for 15 minutes.
- Season to taste and serve hot.
Notes
- Top your bowl with fresh chopped parsley, chives or green onions
- Add some hot sauce for a bit of a kick
- Serve with oyster crackers
- Or serve with some crusty bread, rolls or drop biscuits
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