Name: Slow Cooker Chicken Stew
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 pounds boneless, skinless chicken thighs (Thighs stay juicier than breasts.); 4 cups chicken broth (Use low-sodium for more control.); 3 pieces carrots, sliced; 3 pieces potatoes, diced (Yukon Gold or Russet); 1 piece onion, chopped; 2 cups celery, sliced; 1 cup frozen peas; 1 cup heavy cream (Swap for half-and-half for a lighter finish.); 2 cloves garlic, minced; to taste salt and pepper; 1 teaspoon dried thyme; 1 teaspoon dried rosemary

I grew up on stews that filled the house with warmth and the promise of leftovers that tasted even better the next day. This slow cooker chicken stew gives you that same comfort with almost no hands-on time: thighs braised gently in broth until they’re fall-apart tender, hearty vegetables that soak up flavor, a touch of cream for silky richness, and bright peas at the end for color and texture. It’s the kind of recipe you set before work and come home to — perfect for busy weeknights, picky eaters, or anyone who wants a one-pot dinner that feels homemade.

If you want a quicker spin on slow-cooked comfort, compare this to an easy slow-cooker chicken stew I often reference when I need something even simpler.

Why you’ll love this dish

This stew is low-effort, budget-friendly, and incredibly forgiving. Chicken thighs stay moist in the long, slow cook and don’t dry out like breasts can. The vegetables — carrots, potatoes, onion, celery — simmer in the same broth, picking up savory depth so you don’t need a long list of seasonings. Add heavy cream at the end for a velvety finish that makes the stew feel indulgent without much fuss.

“A weeknight miracle: set it in the morning and come home to a cozy, restaurant-worthy stew.” — longtime home cook

When to make it: chilly evenings, casual family dinners, or anytime you need a make-ahead meal that reheats beautifully.

How this recipe comes together

This is a simple, linear process designed for a slow cooker:

Layer the raw ingredients in the slow cooker: chicken thighs, chopped vegetables, aromatics, herbs, and broth.
Cook low and slow for 6–8 hours until the meat and vegetables are tender.
Shred the chicken back into the pot.
Stir in heavy cream and frozen peas, then finish with a short additional cook to heat through and thicken slightly. Expect mostly hands-off time; active time is under 15 minutes for prep.

What you’ll need

Key ingredients

2 pounds boneless, skinless chicken thighs (thighs stay juicier than breasts)
4 cups chicken broth (use low-sodium if you want more control)
3 carrots, sliced
3 potatoes, diced (Yukon Gold or Russet both work)
1 onion, chopped
2 cups celery, sliced
1 cup frozen peas
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary

Substitution notes: swap heavy cream for half-and-half for a lighter finish (the stew will be a touch less rich). Use bone-in thighs if you prefer—just remove bones before shredding. For gluten-free thickening without flour, reduce liquid slightly or whisk a small slurry of cornstarch in cold water and add at the end.

How to prepare it

Pat the chicken thighs dry and season with salt and pepper.
Place the chicken in the slow cooker. Add carrots, potatoes, onion, celery, and minced garlic.
Sprinkle thyme and rosemary over the top. Pour in the chicken broth.
Cover and cook on low for 6–8 hours, until chicken is fully cooked and vegetables are tender.
Remove the chicken to a cutting board, shred with two forks, and return the meat to the slow cooker.
Stir in the heavy cream and frozen peas, then cook uncovered for about 30 minutes to heat through and slightly thicken.
Taste and adjust seasoning with salt and pepper. Serve hot.

Best ways to enjoy it

This stew is a complete meal on its own, but these pairings elevate it:

Crusty bread or warm biscuits to sop up the broth.
A simple green salad with vinaigrette to cut the richness.
Over buttered egg noodles or mashed potatoes for extra comfort. For family dinners, ladle into shallow bowls and serve with grated Parmesan and a grind of black pepper. If you want handhelds, serve alongside warm rolls for dipping.

You can also find other serving ideas in this roundup of slow-cooker dishes, which pairs nicely with different sides: slow cooker chicken stew ideas.

Storage and reheating tips

Refrigerator: Cool to room temperature (within 2 hours) and store in airtight containers for 3–4 days.
Freezer: Freeze in an airtight container for up to 2–3 months. Leave a little headspace if freezing in a rigid container.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout — stew should reach 165°F (74°C) before serving. If reheating in the microwave, cover and stir every minute or so for even heating. Safety tip: Always refrigerate leftovers promptly to reduce bacterial growth and discard any stew left at room temperature longer than 2 hours.

Pro chef tips

Browning optional: For extra flavor, sear the thighs briefly in a skillet before adding to the slow cooker. It adds depth but isn’t required.
Prevent mushy vegetables: Cube potatoes evenly and don’t over-slice carrots if you prefer distinct texture. If your slow cooker runs hot, check at 6 hours.
Thickening: If you prefer a thicker stew, whisk 1–2 tablespoons of cornstarch with cold water and stir in during the final 30 minutes; it will thicken without dulling flavor.
Herb boost: Use fresh thyme and rosemary if available — add sprigs at the beginning and remove woody stems before shredding.
Temperature check: Use an instant-read thermometer — shredded chicken should register at least 165°F.

I sometimes borrow seasoning ideas from related slow-cooker recipes like a tangier white chicken chili when I want to switch accents: white chicken chili inspiration.

Creative twists

Mediterranean: Swap rosemary for oregano, add a splash of lemon juice at the end and finish with chopped parsley and olives.
Curry-style: Stir in 1–2 tablespoons of curry paste in place of thyme/rosemary and add a can of coconut milk instead of heavy cream.
Dairy-free: Replace cream with full-fat coconut milk or a cashew cream for richness.
Veg-forward: Add root vegetables like parsnips or turnips, or skip the chicken and use chickpeas for a vegetarian stew (increase broth slightly).

Your questions answered

Q: Can I use chicken breasts instead of thighs? A: Yes, but breasts can dry out in long slow-cook times. If using breasts, check doneness at 4–5 hours and remove once they reach 165°F, then shred back into the pot.

Q: Will the cream curdle in the slow cooker? A: Adding heavy cream at the end and cooking only briefly lowers the risk. Avoid boiling after adding cream; gentle heat is best.

Q: Can I prepare this the night before and refrigerate before cooking? A: You can assemble ingredients in the slow cooker insert, cover, and refrigerate overnight. Bring the cooker to room temperature for 20–30 minutes before starting to ensure even cooking. Do not leave assembled, unrefrigerated ingredients at room temperature.

Q: How do I make it thicker without cream? A: Reduce the initial broth by 1/2 cup or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) stirred in at the end and cooked 10–15 minutes.

Q: Is this recipe freezer-friendly? A: Yes — freeze cooled stew in airtight containers for 2–3 months. Thaw overnight in the fridge and reheat to 165°F.

Conclusion

This slow cooker chicken stew is a reliable, cozy choice for busy nights and makes plenty for lunches and leftovers. For another slow-cooker take on the classic, check a close variation that emphasizes ease and pantry-friendly ingredients at Slow Cooker Chicken Stew – The Almond Eater. If you’re interested in recipes that pair slow-cooker comfort with sparkling twists, this collection offers creative serving ideas: Slow Cooker Chicken Stew | Living Lou.

Enjoy — and don’t be afraid to make this stew your own with a few personal tweaks.