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    Home » Recipes » Entrees

    Slow Cooker Chicken Stew

    by Mindy Boyd · Published: Dec 28, 2016 · Updated: Feb 5, 2025

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    ⏲️ 6 hours hrs 15 minutes mins
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    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.

    Pin this recipe for later!
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    Close up of one serving of Slow Cooker Chicken Stew in a white bowl.

    This post was originally published in December 2016. It was updated in February 2025 with more detailed instructions and new photos.

    Jump to:
    • Mindy’s Recipe Snapshot
    • Ingredient Notes
    • How to make it
    • Tips
    • Substitutions and Additions
    • Storage and Reheating
    • Frequently Asked Questions
    • Make these slow cooker recipes next!
    • Hearty Slow Cooker Chicken Stew
    Overhead close up of the entire batch of finished chicken stew in the crockpot.

    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. 

    All of the ingredients to make the stew measured out and labeled with text.

    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.
    A bowl of stew in the foreground and the slow cooker and salt and pepper shakers in the background.

    How to make it

    1. Cut the chicken, potatoes, carrots, celery, and onion. 
    2. 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. 
    3. 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!
    A collage of four images showing the stew before and after being cooked and before and after the dairy was added.

    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. 
    A serving ladle of chicken stew over the slow cooker insert filled with the rest of the stew.

    Frequently Asked Questions

    Can this chicken stew be made gluten free?

    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. 

    Can I add the dairy in at the beginning?

    Dairy can curdle if cooked too long, so it’s best to add it during the last 30-60 minutes of cooking.

    Can I freeze crock pot chicken stew?

    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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    Did you love this recipe?

    We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

    Feature image of a close up of one serving of Slow Cooker Chicken Stew in a white bowl.

    Hearty Slow Cooker Chicken Stew

    Mindy Boyd
    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!
    5 from 3 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings

    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

    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See tips, notes, and suggestions in the post above. 
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Serving: 1serving | Calories: 450kcal | Carbohydrates: 27g | Protein: 56g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 862mg | Potassium: 1469mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5773IU | Vitamin C: 12mg | Calcium: 193mg | Iron: 3mg
    Tried this recipe?Let us know how it was with a comment below.

    Inspired by The Cozy Cook.

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    Reader Interactions

    Comments

    1. Josh says

      April 27, 2018 at 9:43 am

      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!

      Reply
      • Mindy Boyd says

        June 01, 2018 at 7:34 pm

        Thanks so much!

        Reply
    2. Sharmila -The Happiefriends Potpourri Corner says

      January 06, 2017 at 4:43 am

      I usually make chicken Stew in pressure cooker,should have to try in slow cooker soon.This looks so delicious!!

      Reply
      • Mindy Boyd says

        January 06, 2017 at 12:06 pm

        I have never used a pressure cooker. I may get one someday and give it a try.

        Reply
    3. Angie@Angie's Recipes says

      December 29, 2016 at 4:41 am

      I wish I was holding one of those bowls…yum!

      Reply
      • Mindy Boyd says

        December 29, 2016 at 5:42 pm

        Yes, it is a very hearty stew great for this time of year. Thanks!

        Reply

    Trackbacks

    1. 45 Healthy Crockpot Recipes for Family Dinner- Because Family Dinners Are A Big Deal says:
      January 26, 2018 at 9:31 pm

      […] Healthier Slow Cooker Chicken Stew | Mindy’s Cooking Obsession […]

      Reply
    2. 45 Healthy Crockpot Recipes For Family Dinner - Because It's Still A Thing says:
      January 26, 2018 at 5:45 pm

      […] Healthier Slow Cooker Chicken Stew | Mindy’s Cooking Obsession […]

      Reply
    5 from 3 votes (3 ratings without comment)

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