Slow Cooker Chicken Stew

This tasty Slow-Cooker Chicken Stew combines onions, celery, potatoes, carrots, corn, peas, and tender chicken in a perfectly seasoned, savory gravy. Enjoy this chicken stew with angel biscuits or rosemary potato bread.

Ingredient Notes and Substitutions

See the recipe card below for the complete list of ingredients.

• Dried marjoram: Sweeter, less earthy, and less pungent than oregano. If needed, you can substitute oregano in equal parts.
• Yukon Gold potatoes: My go-to potatoes for this recipe are Yukon Gold because they are waxy and they hold up well in a stew.
• Chicken broth: Preferably low-sodium.
• Chicken: Use boneless, skinless chicken breasts.
• Fresh herbs: I use thyme and rosemary because their leaves drop off as the stew cooks, lending flavor to the stew.

How To Cook Chicken Stew In Slow Cooker

This is a summary; for the complete list of ingredients and instructions, see the recipe card below.

1. Sauté the onions and celery over medium heat just until tender.
2. Reduce the heat to low and add the garlic, marjoram, thyme, salt, and black pepper. Cook and stir for 1 minute.
3. Add the onion mixture, potatoes, carrots, and chicken broth to the slow cooker. Lay the chicken breast over the top. Top the chicken breasts with the fresh herb sprigs.
4. Cover and cook on high for 3-4 hours or until the chicken is cooked through and the vegetables are tender.
5. Add the peas and corn to the crock pot.
6. Remove the chicken from the crock pot and shred it or dice it. Cover it loosely with aluminum foil to keep it warm.
7. Mix the cornstarch with a little cold water. Stir it into the crock pot, add the chicken back to the pot, cover the pot, and cook on high for 30 minutes.

Cook’s Preparation Tips

• Peel the carrots to bring out that beautiful orange color. Food should look aesthetically pleasing.
• The chicken may be done up to 40 minutes before the vegetables. It depends on its thickness. Dice or shred the chicken and cover it loosely with aluminum foil to keep it warm.
• Do not lift the lid on the slow cooker except when needed. Lifting the lid can significantly increase cooking time because heat and steam escape.
• Remove the stems of the sprigs before mixing in the cornstarch. Some of the leaves of the thyme and rosemary will have cooked into the stew.

Perfect Pairings

• cathead biscuits
• Yukon Gold mashed potatoes
• drop biscuits
• dinner rolls
• creamy polenta
• sour cream biscuits

Slow Cooker Chicken Stew

This tasty Slow-Cooker Chicken Stew combines onions, celery, potatoes, carrots, corn, peas, and tender chicken in a perfectly seasoned, savory gravy.

Print Pin Rate

Course: chicken/dinner, dinner, main meal chicken

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 4 servings

Calories: 455kcal

Author: Beth Pierce

Ingredients

• 1½ tablespoons olive oil
• 1 medium yellow onion chopped
• 2 stalks celery diced
• 3 cloves garlic minced
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 medium Yukon Gold potatoes cut into 1-inch cubes
• 3 large carrots peeled and chunked
• 3 cups low-sodium chicken broth
• 1 ½ lbs boneless, skinless chicken breast
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 cup frozen corn
• 1 cup frozen peas
• 2 tablespoons cornstarch

Instructions

• Heat the olive oil in a large skillet. Sauté the onions and celery over medium heat just until tender.
• Reduce the heat to low and add the garlic, marjoram, thyme, salt, and black pepper. Cook and stir for 1 minute.
• Add the onion mixture, potatoes, carrots, and chicken broth to the slow cooker. Lay the chicken breast over the top. Top the chicken breasts with the fresh herb sprigs.
• Cover and cook on high for 3-4 hours or until the chicken is cooked through and the vegetables are tender.
• Add the peas and corn to the slow cooker. Remove the chicken from the slow cooker and shred it or dice it. Cover it loosely with aluminum foil to keep it warm.
• Mix the cornstarch with a little cold water. Stir it into the crock pot, add the chicken back to the pot, cover the pot, and cook on high for 30 minutes.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. 
• Reheat on the stovetop over low heat or in the microwave at reduced power. 

Nutrition

Calories: 455kcal | Carbohydrates: 44g | Protein: 46g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 585mg | Potassium: 1560mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8030IU | Vitamin C: 43mg | Calcium: 71mg | Iron: 3mg

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