Easy Slow Cooker Chicken Stew
I first made this slow cooker chicken stew on a rainy Sunday when I needed something hands-off, comforting, and forgiving. It’s a creamy, vegetable-packed one-pot dinner that’s easy enough for a busy weeknight but cozy enough for a family weekend meal. Tender chicken, soft potatoes and carrots, and a rich broth finished with cream (or coconut milk) — this is the kind of dish that stretches well, tastes even better the next day, and gets eaten with very little fuss.
Why you’ll love this dish
This stew checks a lot of boxes: minimal hands-on time, budget-friendly ingredients, and a crowd-pleasing, creamy finish. It’s forgiving — use chicken breast or thighs, swap frozen veggies, and still end up with deep flavor. Slow cooking extracts maximum tenderness from the chicken and lets the vegetables take on the broth’s flavor, so you get a hearty bowl with almost no babysitting required. Perfect for weeknight dinners, rainy afternoons, or when you need to bring something warm to a potluck.
“A family favorite — easy to prep in the morning and comes out rich and comforting by dinner. Even picky eaters ask for seconds.”
How this recipe comes together
Overview: Sauté aromatics, add cubed chicken and veggies, pour in broth and thyme, then let the slow cooker do the work. Cook low for 6–8 hours or high for about 4 hours. Stir in heavy cream or coconut milk near the end to keep the dairy from breaking down and to give the stew a silky finish. Adjust seasoning and serve with bread, rice, or mashed potatoes.
- Prep: Chop chicken, vegetables, onion, and garlic (about 10–15 minutes).
- Sauté: Soften onion and garlic in olive oil (either in the slow cooker if it has a sauté function or quickly on the stovetop).
- Slow cook: Combine chicken, vegetables, broth, and thyme; cook until everything is tender.
- Finish: Stir in cream or coconut milk in the last 30 minutes and season to taste.
What you’ll need
- 1 lb chicken breast or thighs, cubed (thighs stay juicier; breasts are leaner)
- 3 cups mixed vegetables (carrots, potatoes, peas, corn) — fresh or frozen both work
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (use low-sodium if you want more control over salt)
- 1 cup heavy cream or coconut milk (coconut milk for a dairy-free option)
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Substitutions/notes:
- Use bone-in chicken pieces for extra flavor (increase cooking time slightly).
- Replace heavy cream with half-and-half for a lighter finish (but add it at the end to avoid curdling).
- Swap thyme for rosemary or herbes de Provence for a different aroma.
Step-by-step instructions
- Heat the olive oil. If your slow cooker has a sauté function, use it; otherwise, warm the oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3–5 minutes.
- Add the cubed chicken to the slow cooker (or transfer the sautéed onion/garlic into the slow cooker first, then add the chicken). Scatter the mixed vegetables over the chicken.
- Pour in the chicken broth, sprinkle in the dried thyme, and season with salt and pepper. Stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until chicken is cooked through and vegetables are tender. Internal chicken temperature should reach 165°F (74°C).
- About 30 minutes before serving, stir in the heavy cream or coconut milk. Taste and adjust salt and pepper. If you want a thicker stew, mix 1–2 tbsp cornstarch with cold water and stir into the stew, letting it cook for the remaining 20–30 minutes.
- Serve warm, garnished with fresh parsley or thyme if desired.
Best ways to enjoy it
This stew is versatile when it comes to serving:
- Ladle over rice or mashed potatoes to soak up the broth.
- Serve with crusty bread or buttery dinner rolls for dunking.
- Spoon into bowls and top with chopped parsley, a squeeze of lemon for brightness, or a sprinkle of grated Parmesan.
- Pair with a simple green salad or roasted Brussels sprouts for a complete meal.
Storage and reheating tips
- Fridge: Cool within 2 hours and store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium-low until steaming, stirring occasionally. Microwave in short intervals, stirring between each, until the center reaches 165°F (74°C). If the stew thickens too much after refrigeration, loosen it with a splash of broth or water when reheating.
- Food safety: Always reheat to at least 165°F and never leave stew at room temperature for more than 2 hours.
Helpful cooking tips
- Brown the chicken first (optional): Quickly browning cubed chicken in a hot skillet before adding to the slow cooker adds flavor, but it’s not required.
- Use frozen vegetables for convenience: They can be added directly from frozen; they’ll help thicken the broth slightly as they cook.
- Add delicate ingredients later: Peas or fresh herbs should go in during the last 30 minutes to keep texture and color.
- Prevent separation: Add cream or coconut milk near the end of cooking and avoid boiling after adding it to prevent curdling.
- Thickening trick: For a silky texture, whisk 1–2 tbsp cornstarch with cold water and stir in during the final half hour.
Creative twists
- Mediterranean: Swap thyme for oregano, add a handful of chopped sun-dried tomatoes, and finish with lemon zest.
- Curry-style: Replace thyme with 1–2 tbsp curry powder, use coconut milk, and add a diced sweet potato for sweetness.
- Low-carb: Omit potatoes and serve over cauliflower rice or with roasted cauliflower florets.
- Slow-cooker pot pie: Spoon thickened stew into a baking dish, top with puff pastry or biscuit dough, and bake until golden for an easy pot pie.
Common questions
Q: Can I use frozen chicken or vegetables?
A: Frozen vegetables are fine and can go in straight from the freezer. Frozen chicken is not recommended; thaw it first to ensure even cooking and safe temperatures.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function for onion/garlic, then pressure cook on high for 8–10 minutes with a quick release. Add cream after pressure cooking. If using thighs, reduce time slightly to avoid overcooking.
Q: My stew is too thin — how do I thicken it?
A: Mix 1–2 tbsp cornstarch with cold water and whisk into the stew; simmer (or continue on high in the slow cooker) for 20–30 minutes. Alternatively, mash a few potatoes in the pot to naturally thicken the broth.
Q: How do I keep chicken from getting dry?
A: Use thighs for more forgiving results, avoid overcooking, and add cream near the end. If using breasts, check earlier on the lower end of the suggested time range.
Q: Is coconut milk a good dairy-free swap?
A: Yes — full-fat coconut milk gives a rich, slightly sweet finish that pairs well with thyme or curry variations.
Conclusion
If you want more slow-cooker inspiration or alternate takes on this recipe, these pages are great references: Slow Cooker Chicken Stew – Slow Cooker Meals and Slow Cooker Chicken Stew – Cooking For My Soul. Both sites offer helpful variations and timing tips that pair well with the approach above.
Slow Cooker Chicken Stew
Ingredients
Method
- Heat the olive oil in the slow cooker (if it has a sauté function) or in a skillet over medium heat.
- Add chopped onion and minced garlic, cooking until softened and fragrant for about 3–5 minutes.
- Add the cubed chicken to the slow cooker (or transfer sautéed onion/garlic first, then add chicken).
- Scatter the mixed vegetables over the chicken.
- Pour in the chicken broth, sprinkle in the dried thyme, and season with salt and pepper. Stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for about 4 hours, until chicken is cooked through and vegetables are tender.
- About 30 minutes before serving, stir in heavy cream or coconut milk.
- Taste and adjust salt and pepper as needed.
- If a thicker stew is desired, mix 1–2 tbsp cornstarch with cold water and stir into the stew, allowing it to cook for the remaining 20–30 minutes.
- Serve warm, garnished with fresh parsley or thyme if desired.
