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Chicken stew with potatoes, carrots and green beans in a crock pot
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Slow Cooker Chicken Stew

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.
Prep Time25 minutes
Cook Time5 hours
Total Time5 hours 25 minutes
Yield: 6 servings

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

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.
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
Leftovers: 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.

Video

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 24g | Protein: 42g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 184mg | Sodium: 789mg | Fiber: 4g | Sugar: 6g
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