Warm up your evenings with this easy, no-fuss Crockpot Chicken Stew, loaded with tender chicken, veggies, and fragrant herbs.

Here’s the thing: when the leaves start to fall, I break out my trusty 6-quart slow-cooker and let this Crockpot Chicken Stew bubble away all day. You know what? My grandkids swear it tastes like grandma’s hugs—and honestly, who can argue with that? Each 1½-cup serving clocks in around 280 calories with 22 g of protein, plus a healthy dose of fiber and vitamins from the veggies.

Why You’ll Love This Recipe

Hands-off slow-cooker magic: set it by breakfast, come home to dinner.
Budget-friendly ingredients—chicken thighs, pantry staples, no splurge protein.

Protein-packed comfort food that fuels busy weeknights.
One-pot cleanup (yes, fewer dishes!).
Veggie-loaded for extra fiber and micronutrients.

Kid-approved flavors—mild herbs, savory broth, no fiery spices.
Freezer-friendly: portion and stash for grab-and-go lunches.
Easily adaptable for gluten-free, dairy-free, or Celtic-inspired twists.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs (or breasts) – thighs stay juicier; breasts work if you prefer.
4 cups (960 ml) low-sodium chicken broth (Swanson or Pacific Foods for richer taste).
2 cups (240 g) carrots, peeled & sliced into ½″ rounds (even pieces cook evenly).

2 cups (240 g) celery, sliced (reserve a few leafy tops for garnish).
1 large yellow onion, diced (about 1½ cups).
3 medium Yukon Gold potatoes, peeled & cut into 1″ cubes (holds shape better than russets).

2 cloves garlic, minced (jarred is fine when life’s busy).
1 tsp dried thyme (or 1 Tbsp fresh, finely chopped).
1 tsp dried rosemary (or 1½ tsp fresh, lightly crushed).

½ tsp smoked paprika (adds depth; stir in extra if you like a smoky edge).
¾ tsp sea salt (adjust to taste).
½ tsp freshly ground black pepper.

2 Tbsp cornstarch mixed with 3 Tbsp cold water (for thickening).
1 cup frozen peas (stir in at the end to keep them bright green).

Tip: Chop all veggies to similar sizes so nothing turns mushy while other bits are still firm.

Directions

Prep the chicken. Pat thighs dry, then season with a pinch of salt, pepper, and half the smoked paprika—this jump-starts flavor right at the surface.
Layer the veggies. In your slow-cooker bowl, nestle carrots, celery, onion, potatoes, and garlic. It builds a veggie “bed” that steams gently.

Add chicken & herbs. Place seasoned chicken on top, sprinkle thyme and rosemary evenly. Pour in chicken broth until ingredients are just covered.
Slow-cook away. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4). Tip: resist opening the lid—each peek lets heat escape.
Thicken the broth. Remove chicken to a plate, whisk cornstarch slurry into the stew, then nestle chicken back and cook another 15 minutes to set the gravy.

Final flourish. Stir in frozen peas, taste, then adjust salt, pepper, or swirl in a splash of cream if you want extra richness.
Serve hot. Ladle into bowls, garnish with chopped parsley or celery leaves—then dig in while it’s steamy!

Servings & Timing

Yield: Serves 6 generous bowls.

Prep Time: 15 minutes (chopping + seasoning).
Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH).
Total Time: About 7 hours for hands-off mornings—or 4½ hours if you’re in a hurry.

Variations

Swap chicken for turkey breast for a lean twist.
Stir in ½ cup coconut milk and a squeeze of lime for Thai flair.
Drop in kale or spinach during the last 10 minutes for a green boost.

Use sweet potatoes instead of Yukon Gold for extra sweetness and color.
Add a diced apple and a pinch of cinnamon for fall-spiced coziness.
Sprinkle in chili flakes or diced jalapeño if you like a gentle kick.

Storage & Reheating

Refrigerate: cool completely, transfer to airtight containers—keeps up to 4 days.
Freeze: portion into freezer-safe bags (press flat for quick thaw), freeze up to 3 months.
Reheat: gently on the stovetop with a splash of broth, or microwave in 1-minute bursts, stirring midway.
Make-ahead tip: assemble ingredients in a slow-cooker liner the night before, refrigerate, then set to cook in the AM.

Notes

Shred or chop chicken halfway through cooking for bite-sized pieces.
Stir once around hour three on LOW to prevent potatoes from clinging to the sides.

If you prefer a thinner broth, skip the cornstarch or halve the amount.
A swirl of heavy cream (up to ¼ cup) at the end makes it extra silky.
Fresh rosemary can be punchy—crush needles lightly or stick to dried for subtlety.

FAQs

Can I use chicken breasts instead of thighs?
Yes—breasts are leaner but can dry out if cooked too long; reduce cook time by 30 minutes on LOW.
How do I make this gluten-free?
Use cornstarch or arrowroot powder and ensure your chicken broth label says “gluten-free.”
My stew is too thin—what next?
Whisk in an extra teaspoon of cornstarch with cold water, cook 10–15 minutes until it thickens.

Can I cook this on HIGH only?
Absolutely—3–4 hours on HIGH works; just watch the potatoes so they don’t turn to mush.
What if I don’t have fresh herbs?
Swap in Italian seasoning or a bay leaf for an easy pantry fix.
Can I add grains like barley or rice?
Yes—stir in ½ cup rinsed barley in the last 2 hours on LOW or ½ cup quick-cooking rice in the final 30 minutes.

Is this meal freezer-friendly?
Totally—cool, bag it up, freeze, then thaw overnight in the fridge before reheating.
Any tips for extra flavor?
A squeeze of lemon juice or a splash of white wine vinegar just before serving brightens the stew.

Conclusion

This Crockpot Chicken Stew really nails cozy comfort—hands-off prep, budget-friendly ingredients, and a broth that’s both rich and nourishing. Give it a whirl on your slow-cooker tonight, then come back and let me know how it warmed your family’s hearts. Don’t forget to explore more easy Crockpot meals on the blog or drop a comment below!

Crockpot Chicken Stew

Warm up your evenings with this easy, no-fuss Crockpot Chicken Stew, loaded with tender chicken, veggies, and fragrant herbs.

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Prep Time 15

Cook Time 6

Course Main Course

Cuisine Comfort Food

Servings servings

Calories 280 kcal

Ingredients

4 cups (960 ml) low-sodium chicken broth Swanson or Pacific Foods for richer taste
2 cups (240 g) carrots peeled & sliced into ½″ rounds even pieces cook evenly
2 cups (240 g) celery sliced reserve a few leafy tops for garnish

1 large yellow onion diced about 1½ cups
3 medium Yukon Gold potatoes peeled & cut into 1″ cubes holds shape better than russets
2 cloves garlic minced jarred is fine when life’s busy

1 tsp dried thyme or 1 Tbsp fresh, finely chopped
1 tsp dried rosemary or 1½ tsp fresh, lightly crushed
½ tsp smoked paprika adds depth; stir in extra if you like a smoky edge

¾ tsp sea salt adjust to taste
½ tsp freshly ground black pepper
2 Tbsp cornstarch mixed with 3 Tbsp cold water for thickening

1 cup frozen peas stir in at the end to keep them bright green

Instructions

Pat thighs dry, then season with a pinch of salt, pepper, and half the smoked paprika—this jump-starts flavor right at the surface.
In your slow-cooker bowl, nestle carrots, celery, onion, potatoes, and garlic. It builds a veggie “bed” that steams gently.

Place seasoned chicken on top, sprinkle thyme and rosemary evenly. Pour in chicken broth until ingredients are just covered.
Cover and cook on LOW for 6–7 hours (or HIGH for 3–4). Tip: resist opening the lid—each peek lets heat escape.
Remove chicken to a plate, whisk cornstarch slurry into the stew, then nestle chicken back and cook another 15 minutes to set the gravy.

Stir in frozen peas, taste, then adjust salt, pepper, or swirl in a splash of cream if you want extra richness.
Ladle into bowls, garnish with chopped parsley or celery leaves—then dig in while it’s steamy!

Notes

Shred or chop chicken halfway through cooking for bite-sized pieces. Stir once around hour three on LOW to prevent potatoes from clinging to the sides. If you prefer a thinner broth, skip the cornstarch or halve the amount. A swirl of heavy cream (up to ¼ cup) at the end makes it extra silky. Fresh rosemary can be punchy—crush needles lightly or stick to dried for subtlety.