This easy slow cooker chicken stew is hearty, flavorful, and inviting. It’s packed with potatoes, carrots, and chicken and is the perfect meal to come home to after simmering all day!

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What’s To Love About This Recipe

Slow cooker chicken stew is the epitome of comfort and coziness. It’s a classic cold-weather favorite that’s tasty enough to enjoy in any season!
This recipe is all about easy prep and hands-off cooking. When you need a hearty, satisfying meal, prep your ingredients and let the slow cooker do the work.
The traditional chicken stew ingredients are both family-friendly and freezer-friendly.
Make it unique to fit your taste and customize with your favorite veggies or herbs.
This stew is a great dish for your weekly meal prep lineup! The flavors get even better after a day in the fridge.
All in all, it’s a one-pot meal, so there is no need for extra sides if you don’t want them!

Ingredients Needed

Olive oil – Add a bit of olive oil to the skillet to lightly brown the chicken and add some flavor.
Chicken thighs – Chop up the chicken thighs into small, bite-sized chunks for the stew. Chicken thighs turn out so tender and the darker meat adds the best flavor.
Flour – A little bit of flour helps thicken the stew. Add it to the chicken in the skillet to allow it to stick well and integrate into the stew. Feel free to use gluten-free flour if needed.
Carrots – Thick slices of carrots make each bite of stew filling and delicious! Peel and slice, then add straight to the slow cooker.
Baby potatoes – Baby potatoes are tender and add a rustic element to the stew. Cut them up into bite-sized pieces for even distribution.
Onion – Peel and chop half of an onion to add depth to the stew.
Jarred minced garlic – This is a convenient addition for flavor!
Herb and garlic seasoning – I love relying on my simple, homemade seasoning blends for easy meal prep. This herb and garlic seasoning recipe is perfect for poultry, beef, pork, and all the veggies!
Salt – Add just a bit more salt to bring all the flavors together.
Chicken stock – A quality chicken stock creates the rich base for the stew.

2 tablespoons olive oil 1 pound chicken thighs cut into chunks 2 tablespoons flour can be gluten-free 3 carrots peeled and sliced thick 4 baby potatoes cut into bite sized pieces 1/2 onion peeled and diced 2 teaspoons jarred minced garlic 2 teaspoons herb and garlic seasoning 1/2 teaspoon salt 4 cups chicken stock ingredients on counter ready to prepare

How To Make Slow Cooker Chicken Stew

Heat olive oil in a skillet over medium-high heat and add the chicken pieces.
Sauté for 3-4 minutes until lightly browned.
Sprinkle flour over the chicken and stir to combine.

Add 1/2 cup of broth and stir until smooth.

Diced chicken covered in chicken broth cooking in pan

Turn off the stove and transfer the contents of the pan to the slow cooker.

Add the remaining ingredients and cook on low for 6-8 hours or high for 4-6 hours until the chicken is cooked through and veggies are tender.

Pro Tips

Browning the chicken first is an optional step, but it adds more flavor and texture to the soup. If you use a multi-cooker, brown the chicken on sauté mode to reduce cleanup – you can complete all cooking steps with one dish!
Sautéing the veggies before slow cooking can bring out more depth, but it is not necessary for a busy-day version.
Here are a few steps to help prep ahead and make assembly even faster:
- Chop the carrots and onions in advance and store in a container.
- Combine the seasonings and flour in advance.
- You can even assemble everything (except the stock) the night before and refrigerate until it is ready to cook.
- To save time, use baby carrots that don’t need to be peeled and leave the skin on your potatoes.

Recipe Substitutions and Variations

Try a few variations to make the best chicken stew that works for everyone around the table!

Chicken Cuts

My recommendation is to stick with boneless skinless chicken thighs for the most flavor and tenderness, but you could also use boneless skinless chicken breasts instead.
Bone-in chicken (like drumsticks) will work in the slow cooker, but remove the bones before serving.
Another option is to use shredded rotisserie chicken or leftover cooked chicken! Simply stir in the chicken near the end of cooking, just to heat it through.

Vegetables

Use Yukon gold potatoes for a creamy texture or red potatoes for firmer chunks.
Add celery, corn, peas, or green beans, or use a frozen vegetable blend as a shortcut. Add frozen veggies in the last 30 minutes of cooking.

Herbs

Dried thyme, rosemary, bay leaf, or a little parsley will add delicious flavor and aroma to the stew. Or, top off the stew with fresh herbs at the end for a more vibrant element.

Flour Alternatives

If you prefer a more brothy soup, omit the flour.
For a gluten-free stew, use a cornstarch slurry, arrowroot powder, or gluten-free all-purpose flour.

Instant Pot Chicken Stew

Brown chicken and onions on sauté mode.
Reduce broth to 3 cups.
Add the remaining ingredients, seal, and cook on high pressure for 10 minutes.
Allow a natural release for 10 minutes, then quick release the remaining pressure.
Thicken with cornstarch slurry on sauté mode if needed.

How To Serve Slow Cooker Chicken Stew

The best part about this hearty chicken stew is that you can have a complete meal in just one bowl!

Expand your meal even more with a slice of crusty bread, Easy Buttermilk Drop Biscuits, or ladle over a scoop of Slow Cooker Mashed Potatoes. Serve with a side salad or roasted green beans, and sprinkle a bit of fresh parsley or shredded cheese over individual servings if you like!

Storing and Reheating

Let the stew cool completely, then store it in airtight containers in the fridge for up to 4 days. Freeze single portions for up to 3 months in freezer-safe bags or Souper Cubes for convenience.

Reheating on the stovetop over low heat, or in the microwave for 30-second bursts, stirring in between.