If you’re looking for a cozy, come-home-to kind of meal that practically makes itself while you go about your day, this Creamy Slow Cooker Chicken Stew Recipe is an absolute winner. I love this recipe because it’s packed with tender chicken, hearty veggies, and a luscious creamy broth that’s perfect comfort food on chilly nights. Plus, it’s so forgiving and easy to pull together—you’ll find yourself reaching for this slow cooker stew again and again!
Why You’ll Love This Recipe
- Hands-Off Cooking: You just dump everything in and let the slow cooker do its magic—no babysitting required.
- Comfort in a Bowl: Creamy, savory, and hearty, this stew hits all the warm-and-fuzzy notes.
- Versatile Ingredients: Uses simple pantry staples and fresh veggies that are easy to adapt.
- Family Favorite: My crew asks for this stew repeatedly—always a good sign!
Ingredients You’ll Need
The beauty of this Creamy Slow Cooker Chicken Stew Recipe is in its simple, fresh ingredients that come together effortlessly. I always recommend using the freshest veggies you can find and good-quality chicken broth to really make the flavors pop.
- Olive oil: Adds a gentle richness and helps saute the chicken bits before slow cooking, if you prefer browning first.
- Chicken breasts or thighs: Thighs stay juicier but breasts are leaner—I’ve made it both ways, and either works beautifully.
- Potatoes (yellow or white): They soak up the stew’s creamy flavors and provide that satisfying heartiness we all crave.
- Carrots: Sweeten the stew naturally and add a lovely pop of color.
- Celery: Gives a subtle crunch and a classic stew flavor base.
- Onion: Essential for that savory backbone of the stew.
- Garlic: Always a must in my stews for depth and aroma.
- White wine: Just a splash to brighten things up—if you don’t have it, chicken broth works too.
- Tomato paste: Adds a slight tang and richness you’d never expect in a creamy stew.
- Salt & dried thyme: Simple seasonings that bring everything together.
- Chicken broth (low sodium): Keeps the stew flavorful without being too salty.
- Bay leaves: A little touch of earthy aromatics that deepens the taste.
- Corn starch: Used as a thickening agent to get that silky stew texture.
- Water: For mixing with corn starch to make the slurry.
- Peas: Added at the end for a sweet pop and vibrant green color.
- Heavy cream: The final touch that makes this stew irresistibly creamy.
Variations
I love switching things up with this stew depending on what’s in my fridge or my mood. Feel free to customize—it’s a very forgiving recipe that welcomes your personal touches.
- Use chicken thighs instead of breasts: I prefer thighs in colder months because they stay moist and flavorful even after hours in the slow cooker.
- Swap potatoes for sweet potatoes: This adds a lovely sweetness and a bit more nutrition as well—I tried it recently and loved the twist.
- Add mushrooms: For an earthier stew, toss in sliced mushrooms at the start or midway.
- Make it dairy-free: Skip the heavy cream and finish with coconut milk or oat cream for a dairy-free but still creamy version.
- Add herbs like rosemary or parsley: Fresh herbs sprinkled on at the end elevate the stew beautifully.
How to Make Creamy Slow Cooker Chicken Stew Recipe
Step 1: Prep and Toss It All Into the Slow Cooker
This recipe is all about ease, so start by cubing your chicken and chopping your potatoes, carrots, celery, and onions into bite-sized pieces—think half-inch chunks so everything cooks evenly. Then toss everything into your slow cooker insert along with minced garlic. I always add in white wine and tomato paste next; these two pack so much flavor and acidity that balance the creamy broth perfectly. Sprinkle in the salt and dried thyme. Pour the chicken broth over all, nestle in the bay leaves, and you’re almost done!
Step 2: Slow Cook Low and Slow for Maximum Flavor
Cover your slow cooker and set it to low for 6 to 8 hours. You’ll love coming back to a kitchen filled with the mouthwatering aroma of simmered herbs, rich broth, and tender chicken. If you’re tight on time, high for 3-4 hours works too, but the longer, lower heat really helps meld all those flavors beautifully.
Step 3: Thicken and Add the Final Creamy Touches
Once your stew is cooked and the chicken is falling-apart tender, remove the bay leaves first—forgetting this little step can be a crunchy surprise! Mix your corn starch with water in a small bowl to make a slurry, then stir it into the slow cooker along with the peas and heavy cream. Give everything a good stir so the stew thickens up and becomes that signature creamy, rich consistency I know you’ll adore. Let it cook just a few more minutes until the peas are heated through.
Pro Tips for Making Creamy Slow Cooker Chicken Stew Recipe
- Don’t Skip the Bay Leaves: They add depth and subtle aromatics, but always fish them out before serving.
- Cubing Chickens Evenly: Cut chicken and veggies into similar sizes so everything cooks evenly without over- or under-done pieces.
- Add Corn Starch Slurry at the End: This prevents the stew from getting gluey and thickens it just perfectly.
- Use Low Sodium Broth: Helps you control the saltiness better, especially as tomato paste and stock can add saltiness too.
How to Serve Creamy Slow Cooker Chicken Stew Recipe
Garnishes
I like to finish this stew with a sprinkle of fresh chopped parsley or thyme for brightness and a little pop of color. Sometimes, a tiny splash of lemon juice brightens the creamy richness nicely. If you’re feeling extra cozy, a dollop of sour cream on top works wonders too!
Side Dishes
This stew really shines on its own, but I often serve it with crusty bread to soak up every last drop of that creamy broth. Or a simple green salad to offset the richness with some fresh crunch. Mashed cauliflower is another favorite side when I want to keep it low-carb.
Creative Ways to Present
For special dinners, I’ve served this stew in individual bread bowls—that’s always a crowd-pleaser and makes it feel a little fancy without extra fuss. You can also layer with freshly grated Parmesan on top or some crunchy toasted breadcrumbs to add texture contrast.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken stew in airtight containers in the fridge—they keep beautifully for up to 4 days. I like to let it cool completely before sealing to prevent condensation and sogginess. The flavors even deepen overnight, so leftovers often taste better the next day!
Freezing
This recipe freezes well—just skip adding the cream until you reheat to preserve the best texture. Portion into freezer-safe containers or bags and thaw in the fridge overnight before reheating gently on the stove or in the microwave.
Reheating
When reheating, do it slowly over medium heat on the stovetop, stirring occasionally. Add the cream back in last and warm through just until heated but avoid boiling, which can break the cream and cause separation.
FAQs
-
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs actually stay juicier and are more forgiving during the long slow cooking process. I personally prefer thighs during colder months for their deeper flavor, but breasts work just fine if you want a leaner option.
-
Do I need to brown the chicken before adding it to the slow cooker?
While this step isn’t absolutely necessary, browning the chicken in olive oil before adding it to the slow cooker adds a beautiful layer of flavor and color. I used to skip it but found that taking a few extra minutes pays off in taste.
-
What can I substitute for heavy cream if I want a lighter stew?
You can swap in half-and-half or even whole milk for a lighter option, though the stew won’t be quite as rich. For dairy-free versions, coconut milk or cashew cream are great alternatives that still add creaminess.
-
Can I add other vegetables to this stew?
Definitely! I’ve added mushrooms, parsnips, or green beans with great results. Just make sure to cut vegetables into uniform pieces and add tender veggies (like peas) towards the end of cooking to avoid overcooking.
-
How thick should the stew be after adding the corn starch slurry?
After stirring in the slurry and cooking a few minutes, the stew should be thick enough to coat the back of a spoon but still pourable—like a classic stew consistency. If too thick, just stir in a splash of broth or water to loosen it up.
Final Thoughts
I absolutely love how this Creamy Slow Cooker Chicken Stew Recipe turns out every single time—it’s like a warm hug in food form. When I first tried slow cooking chicken stew, I struggled to nail the texture and flavor, but this slow, low method combined with a creamy finish changed the game. I’m confident you’ll find this recipe just as comforting and easy to make. So grab your slow cooker, toss in those ingredients, and get ready to enjoy a hearty, creamy stew that feels like home.
Print
Creamy Slow Cooker Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and creamy slow cooker chicken stew made with tender chicken breasts or thighs, hearty potatoes, carrots, celery, peas, and flavored with white wine, garlic, and herbs. Perfect for a warm, filling meal on chilly nights, this stew is easy to prepare and lets the slow cooker do all the work while developing deep, rich flavors.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs, cut into 1/2″ cubes)
- 1/2 lb yellow or white potatoes (peeled and cut into 1/2″ chunks)
- 2 carrots (peeled and sliced into half moons)
- 1 celery stalk (finely chopped)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp white wine
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp dried thyme
- 3 cups low sodium chicken broth
- 2 bay leaves
- 2 tbsp corn starch
- 2 tbsp water
- 1/2 cup peas
- 1/4 cup heavy cream
Instructions
- Prepare Ingredients: Cube the chicken breasts or thighs into 1/2 inch pieces. Peel and chop potatoes into 1/2 inch chunks, peel and slice carrots into half moons, finely chop celery and onion, and mince garlic cloves.
- Combine in Slow Cooker: In the slow cooker insert, toss the cubed chicken together with the potatoes, carrots, celery, onion, and garlic. Add white wine, tomato paste, salt, and dried thyme. Pour in the chicken broth and place the bay leaves on top.
- Cook the Stew: Cover the slow cooker and cook on low setting for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
- Prepare Cornstarch Slurry: In a small bowl, mix the corn starch with water until smooth to create a slurry.
- Finalize the Stew: When the stew is done cooking, remove the bay leaves. Stir in the peas, heavy cream, and the corn starch slurry to thicken the stew. Continue to cook for an additional 10-15 minutes until the pea is warmed through and the stew slightly thickens.
Notes
- This creamy chicken stew is ideal for cold weather and provides a hearty, satisfying meal.
- You can substitute chicken thighs for a juicier, more flavorful option.
- Add other vegetables such as mushrooms or green beans for variation.
- Serve with crusty bread or over rice for a complete meal.
- Use low sodium chicken broth to better control salt content.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 837 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 89 mg
