If you’re craving something comforting, nourishing, and effortless, I’ve got just the dish for you! This Creamy Slow Cooker Chicken Stew Recipe is hands-down one of my favorite go-to meals when I want something that feels like a warm hug in a bowl. It’s rich, tender, and packed with vibrant veggies that soak up all those cozy flavors. Trust me, once you try it, you’ll want to make it again and again—especially on chilly evenings!
Why You’ll Love This Recipe
- Set It and Forget It: The slow cooker takes over, making dinner prep effortless for busy days.
- Creamy Comfort: The addition of heavy cream and a cornstarch slurry gives the stew a luscious, velvety texture.
- Family Favorite: My kids absolutely devour this stew, and it’s always a crowd-pleaser at the dinner table.
- Balanced and Hearty: Loaded with nutritious veggies and tender chunks of chicken, it’s a wholesome one-pot meal.
Ingredients You’ll Need
The ingredients in this creamy slow cooker chicken stew work beautifully together to create a rich, cozy meal. You’ll want to pick fresh veggies and quality chicken for the best flavor. Here’s a quick overview of what you’ll need and why:
- Olive Oil: I like using extra virgin olive oil for that subtle fruity note and smooth cooking texture.
- Chicken Breasts or Thighs: Both work, but thighs stay juicier, so I sometimes swap in thighs on colder days.
- Potatoes: Yukon gold or white potatoes hold their shape well and absorb flavors without turning mushy.
- Carrots: They add natural sweetness and vibrant color that brightens the stew.
- Celery: A key aromatic that adds depth and a subtle crunch even after slow cooking.
- Onion: I always use yellow onions here for their mild, slightly sweet flavor when cooked down.
- Garlic: Fresh minced garlic amps up the savory notes — don’t skip it!
- White Wine: Adds acidity and complex flavor; if you don’t cook with alcohol, you can swap this for extra chicken broth.
- Tomato Paste: Just a little gives a deep umami kick and beautiful color.
- Salt & Dried Thyme: Classic seasoning combo that brings out all the flavors.
- Chicken Broth: Low sodium is best, so you control salt levels and keep it balanced.
- Bay Leaves: Infuse the stew with subtle herbal background notes.
- Cornstarch: Used to thicken the stew into that creamy consistency we all love.
- Water: To make the cornstarch slurry so it blends smoothly.
- Peas: Added at the end for a pop of color and sweetness.
- Heavy Cream: This is the magic touch that makes the stew sumptuous and silky.
Variations
One of the things I love about this creamy slow cooker chicken stew recipe is how easy it is to tweak based on what you have on hand or your dietary preferences. Play around with these variations to make it your own:
- Using Chicken Thighs: I’ve found swapping in boneless, skinless thighs adds extra richness and tenderness; great if you prefer darker meat.
- Dairy-Free Version: Try coconut milk instead of heavy cream and use arrowroot powder as a thickener for a creamy but dairy-free stew.
- Extra Veggies: Adding chopped mushrooms or green beans near the end gives an added layer of texture and flavor.
- Spice it Up: Toss in a pinch of smoked paprika or cayenne if you want a little warmth; I’ve done this and loved the subtle kick.
How to Make Creamy Slow Cooker Chicken Stew Recipe
Step 1: Prep and Toss Everything in the Slow Cooker
This part is super simple but sets you up for success. Toss your cubed chicken, peeled and chunked potatoes, sliced carrots, chopped celery, onion, and minced garlic right into the slow cooker insert. I always like giving the chicken a little toss first with the olive oil — it helps everything cook evenly and adds richness. Then add the white wine, tomato paste, salt, and thyme before pouring in the chicken broth. Finally, nestle in the bay leaves for that subtle herbal flavor infusion.
Step 2: Let It Cook Low and Slow
Cover your slow cooker and set it to low for 6 to 8 hours. The longer cooking time means the chicken turns tender and the flavors meld beautifully. I usually aim for about 7 hours — it’s a sweet spot where everything is perfectly cooked without turning mushy. You don’t need to peek or stir, which is part of why this recipe is a lifesaver on busy days.
Step 3: Thicken and Finish with Peas and Cream
Once your stew is ready, fish out the bay leaves and discard them. Now it’s time to give it that signature creamy texture. Mix your cornstarch with water to make a smooth slurry, then stir it into the slow cooker along with the peas and heavy cream. I usually leave the slow cooker on the warm setting during this step, letting the stew thicken and the peas cook gently for about 10 minutes. The result? A silky, hearty stew that’s pure comfort in a bowl.
Pro Tips for Making Creamy Slow Cooker Chicken Stew Recipe
- Cut Ingredients Uniformly: I learned the hard way that evenly sized chicken and veggies help everything cook at the same pace, so stick to about 1/2-inch chunks.
- Don’t Skip the Slurry: Adding cornstarch slurry at the end is what transforms the broth into a gorgeous creamy sauce — trust me, it’s worth the extra step!
- Peas Last: Since peas cook quickly and you want them fresh, add them only in the final 10 minutes to keep their bright color and a little snap.
- Avoid Overcooking Chicken: If you go beyond 8 hours, chicken can become stringy; setting your cooker to low and checking around the 7-hour mark worked best in my experience.
How to Serve Creamy Slow Cooker Chicken Stew Recipe
Garnishes
I love topping my stew with a sprinkle of fresh chopped parsley or thyme right before serving—it adds a lovely pop of color and a bit of freshness to the rich stew. Sometimes I’ll grate a little parmesan cheese on top for a nutty, savory finish that my family goes crazy for.
Side Dishes
This stew is hearty enough to stand alone, but I often serve it with crusty bread or garlic mashed potatoes to soak up all that delicious creamy sauce. A simple side salad with a tangy vinaigrette also pairs nicely if you want a lighter contrast.
Creative Ways to Present
When hosting friends, I like to serve this stew in mini cast-iron skillets or rustic bread bowls for a fun and cozy presentation. It instantly makes the meal feel special without extra fuss in the kitchen!
Make Ahead and Storage
Storing Leftovers
Leftover creamy slow cooker chicken stew keeps really well when stored in an airtight container in the fridge for up to 4 days. I usually portion it out so it’s easy to grab for quick lunches or cozy dinners later in the week.
Freezing
I’ve frozen this stew several times, and it honestly holds up beautifully. Let it cool completely, then freeze in meal-sized containers for up to 3 months. When thawed, the texture is just as creamy and comforting as fresh.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. If the stew thickens too much when cold, add a splash of chicken broth or water as it warms back up. I find this keeps the creamy texture just right.
FAQs
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Can I make this stew with frozen chicken?
While it’s best to use thawed chicken for even cooking, you can start with frozen pieces if you add extra time to your slow cooker—expect an additional 1 to 2 hours on low. Make sure the chicken reaches a safe internal temperature before serving.
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What can I substitute for heavy cream?
If you want a lighter stew, you can swap heavy cream for half-and-half or whole milk, but the stew won’t be quite as thick or rich. For dairy-free options, try coconut milk, but keep in mind it will add a slight coconut flavor.
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How can I thicken the stew without cornstarch?
If you don’t have cornstarch, you can use flour or arrowroot powder as a thickening agent. Just mix with water to create a slurry before stirring it into the stew to avoid lumps. Be mindful that flour may make the stew a bit cloudier.
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Can I add other vegetables to this stew?
Absolutely! Vegetables like mushrooms, green beans, or parsnips make great additions. Just add heartier veggies at the start and quick-cooking ones like peas toward the end to keep textures balanced.
Final Thoughts
This creamy slow cooker chicken stew recipe has become one of those meals I turn to when I want something reliably delicious and fuss-free. It’s great for feeding a family or meal prepping because the flavors just deepen with time. I hope when you try it, you’ll find it as comforting and satisfying as my family does—there’s nothing quite like coming home to the aroma of this stew simmering away. Give it a go, and let me know how it turns out for you!
Print
Creamy Slow Cooker Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This slow cooker chicken stew is a creamy and hearty dish perfect for chilly nights. Made with tender chicken breasts or thighs, potatoes, carrots, celery, and peas in a rich broth enhanced with white wine, tomato paste, and herbs, it offers a comforting and easy-to-make meal that the whole family will love.
Ingredients
Proteins and Vegetables
- 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)
Liquids and Flavorings
- 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
Thickening and Finishing
- 2 tbsp cornstarch
- 2 tbsp water
- 1/2 cup peas
- 1/4 cup heavy cream
Instructions
- Prepare Ingredients: In the slow cooker insert, combine the cubed chicken, potatoes, carrots, celery, onion, and garlic. Add white wine, tomato paste, salt, and dried thyme on top.
- Add Liquids and Bay Leaves: Pour the low sodium chicken broth over the ingredients in the slow cooker and tuck in the bay leaves.
- Cook Stew Low and Slow: Cover the slow cooker and cook on low heat for 6 to 8 hours until the chicken is tender and vegetables are cooked through.
- Make Cornstarch Slurry: In a small bowl, mix cornstarch and water until smooth to create a slurry for thickening the stew.
- Finish the Stew: Once cooking is complete, remove and discard the bay leaves. Add the peas, heavy cream, and cornstarch slurry to the stew. Stir well and continue cooking on low for a few minutes until the stew thickens and peas are heated through.
Notes
- This creamy slow cooker chicken stew is perfect for warming up on chilly nights.
- You can use either chicken breasts or thighs depending on your preference.
- The slow cooking process makes the chicken and vegetables incredibly tender and flavorful.
- Make sure to stir in the peas and cream at the end to keep their vibrant color and fresh taste.
- Serve with crusty bread or over rice for a complete meal.
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
