Slow Cooker Chicken Stew is flavorful, hearty, and filling! Made with wholesome ingredients, it’s the perfect way to warm up on chilly nights.
Our creamy chicken stew is a lighter take on this classic comfort dish. Instead of packaged ranch dressing mix, we use fresh ingredients for a healthy dinner that doesn’t sacrifice flavor. But don’t worry, it’s just as easy to make with fresh ingredients!
Mindy’s Recipe Snapshot
Method: This is made in the crockpot.
Key Ingredients: Chicken, lots of fresh veggies, milk, and dried herbs and spices.
Ease: So easy!
Top Tip: Prepare the veggies the night before (or use frozen vegetables) for easy prep in the morning.
This post was originally published in December 2016. It was updated in February 2025 with more detailed instructions and new photos.
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Don’t be intimidated by the number of ingredients! They all work together to give this Slow Cooker Chicken Stew the rich, comforting flavor of canned cream of chicken soup and packaged ranch dressing mix, without the extras. Many of these herbs and spices are pantry staples, and if you don’t have them yet, they’re easy to find at most grocery or discount stores for about a buck each. Plus, you’ll be able to use them in countless other dishes.
I love serving this delicious stew with a side salad and crusty bread for a meal everyone devours.
Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Chicken: I use boneless skinless chicken breasts, boneless chicken thighs can be used.
- Vegetables: Red potatoes, green beans, carrots, celery and onion are used to make a hearty stew.
- Chicken Broth: We use low sodium store bought broth, homemade would also be great in this dish.
- Dairy: We use buttermilk, sour cream, and milk. Low fat versions work just as well as the full fat versions.
- Flour: All purpose flour works great in this stew.
- Herbs and Spices: Garlic powder, onion powder, dried parsley, dried dill, salt and black pepper are what’s used in dry ranch seasoning so we add them all into our stew. This makes a very flavorful broth.
How to make it
- Cut the chicken, potatoes, carrots, celery, and onion.
- Coat the insert of the crockpot with nonstick cooking spray. Add the chicken, vegetables, broth, herbs and spices. Stir to combine. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- About 30 minutes before the stew is finished mix the buttermilk, milk, sour cream and flour in a small bowl. Stir into the stew, cover and cook on high for 30 minutes.
Tips
- Prepare the veggies the night before, or use frozen vegetables, to make this super easy.
- If prepping the night before store the potatoes in a bowl of cold water. Then drain and rinse them before you put them into the slow cooker.
- Be sure to mix the flour with the liquid ingredients in a small bowl before adding it to the slow cooker. You don’t want to end up with a lumpy mess of flour in there!
Substitutions and Additions
- You can use any type of potato you have on hand, red potatoes. Yukon golds or Russet potatoes work just as well. Baby potatoes or fingerling potatoes can be used and may not need to be chopped.
- Add your favorite vegetables. Frozen peas (canned might be too mushy) or corn are great options.
- Feel free to add your favorite seasonings along with, or instead, of these.
Storage and Reheating
- Store leftover chicken stew in the refrigerator in an airtight container for about 3 days.
- Reheat in the microwave in 30 second intervals until heated through. It can be warmed on the stove top over medium heat until hot.
Frequently Asked Questions
Yes! Swap the 1/4 cup flour for 2 tablespoons of certified gluten free corn starch or an equal amount of 1-to-1 gf flour.
Dairy can curdle if cooked too long, so it’s best to add it during the last 30-60 minutes of cooking.
Yes. Allow it to cool completely then place in a freezer-safe container. Be sure to leave room at the top because it will expand when frozen. For best results thaw it in the refrigerator.
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Hearty Slow Cooker Chicken Stew
Ingredients
- 2 boneless skinless chicken breasts about 1 lb
- 2 cups red potatoes
- 1 cup carrots
- 1 cup fresh green beans
- 1/2 cup celery cut into 1/2 inch pieces
- 1/2 cup onion
- 1 cup low-sodium chicken broth or stock
- 1 tbsp dried parsley
- 1 tsp salt
- 3/4 tsp dill
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp black pepper
- 3/4 cup lowfat buttermilk
- 1/2 cup milk
- 1/2 cup light sour cream
- 1/4 cup flour
- cooking spray
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Instructions
- Cut chicken, potatoes, carrots, celery, and onion into bite-sized pieces.2 boneless skinless chicken breasts, 2 cups red potatoes, 1 cup carrots, 1 cup fresh green beans, 1/2 cup celery cut into 1/2 inch pieces, 1/2 cup onion
- Coat the insert of the crockpot with nonstick cooking spray. Add the chicken, vegetables, broth, herbs and spices. Stir to combine. Cover and cook on low for 5-6 hours or on high for 3-4 hours.1 cup low-sodium chicken broth or stock, 1 tbsp dried parsley, 1 tsp salt, 3/4 tsp dill, 3/4 tsp garlic powder, 3/4 tsp onion powder, 3/4 tsp black pepper
- About 30 minutes before the stew is finished mix the buttermilk, milk, sour cream and flour in a small bowl. Stir into the stew, cover and cook on high for 30 minutes.3/4 cup lowfat buttermilk, 1/2 cup milk, 1/2 cup light sour cream, 1/4 cup flour
Notes
Nutrition Facts
Inspired by The Cozy Cook.
This sounds great! Good job leaving out the cans…. Garbage in, garbage out. Canned ilk is the reason slow cookers get a bad name. I would eat this in a second, thanks!
Thanks so much!
I usually make chicken Stew in pressure cooker,should have to try in slow cooker soon.This looks so delicious!!
I have never used a pressure cooker. I may get one someday and give it a try.
I wish I was holding one of those bowls…yum!
Yes, it is a very hearty stew great for this time of year. Thanks!