I remember the first time I made this creamy chicken stew: a chilly evening, the slow cooker humming away, and a bowl that tasted like comfort and home. This dish is a simple slow-cooker stew built on tender chicken thighs, chunky potatoes and carrots, and a silky cornstarch-thickened broth finished with bright peas — perfect for weeknights, picky eaters, or when you want low-effort, high-comfort dinner.

Why you’ll love this dish

This stew is the kind of recipe that keeps well, stretches to feed a crowd, and doesn’t require babysitting. Using boneless chicken thighs gives deep flavor and forgiving texture (they stay juicy even if you leave the cooker on a little longer). It’s economical, kid-friendly, and easy to adapt — add leftovers to bowls, pies, or thick soups.

“We lived on this stew all winter — easy prep, tender chicken, and a gravy my kids request on toast.” — a reader-style review

The cooking process explained

Quick overview so you know what to expect:

Toss raw chicken, chopped potatoes, carrots, onion, garlic, herbs, and broth into the slow cooker.
Cook low and slow (6–7 hours) or faster on high (3–4 hours) until the chicken is tender and vegetables are cooked through.
Make a cornstarch slurry about 30 minutes before serving to thicken the cooking liquid.
Stir in frozen peas at the end so they keep color and texture.
This is a straight-ahead dump-and-go slow-cooker recipe that finishes with a simple thickener for a creamy, stew-like finish.

What you’ll need

1.5 lbs chicken thighs, boneless (skinless preferred) — thighs = more flavor; breasts can be used but may dry a little.
4 cups chicken broth — low-sodium if you want control of the salt.
3 carrots, chopped — medium dice so they cook evenly.
3 potatoes, diced — Yukon gold or russet both work; peel if you prefer.
1 onion, diced — yellow or white.
2 cloves garlic, minced — or 1 tsp garlic powder in a pinch.
1 cup frozen peas — added late to keep them bright.
1 tsp dried thyme.
1 tsp dried rosemary — crush lightly to release oils.
Salt and pepper to taste.
2 tbsp cornstarch + 2 tbsp water — mixed as a slurry to thicken (arrowroot is a 1:1 gluten-free substitute).

Substitutions/notes:

To make it creamier, stir in 1/2 cup of cream or whole milk at the end (off heat) or swap some broth for a splash of cream.
For lower carbs, use cauliflower in place of potatoes.
Use vegetable broth and firm tofu or seitan for a vegetarian version (see Variations).

Step-by-step instructions

Place the chicken thighs in the slow cooker. Season with salt and pepper.
Add the chopped carrots, diced potatoes, diced onion, and minced garlic on top of the chicken.
Sprinkle the thyme and rosemary over the vegetables. Pour in the 4 cups of chicken broth.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken shreds easily and vegetables are tender.
About 30 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the stew to thicken the broth.
Add the frozen peas and stir. Cook for the remaining 25–30 minutes so peas heat through without getting mushy.
Taste and adjust seasoning with salt and pepper. Serve warm.

Best ways to enjoy it

Ladle into bowls with crusty bread or buttered sourdough for mopping up the sauce.
Serve over cooked rice or egg noodles for a heartier meal.
Spoon into a flaky pot-pie crust and bake at 375°F (190°C) for 20–25 minutes for a golden top.
Garnish with chopped fresh parsley or a squeeze of lemon to brighten the flavors just before serving.

How to store & freeze

Refrigeration: Cool to room temperature (no more than 2 hours), then store in an airtight container for 3–4 days.
Freezing: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags. Leave a little headspace if using containers.
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over medium-low or in a covered skillet until steaming. If the stew separates or thins after freezing, whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) while reheating to bring back the thickness.
Food safety tip: Reheat to at least 165°F (74°C) for safe serving.

Pro chef tips

Brown the thighs first (optional): Searing the chicken in a skillet for 2–3 minutes per side enhances flavor but isn’t required for slow-cooker convenience.
Cut veg uniformly: Dice carrots and potatoes to roughly the same size for even cooking.
Don’t add peas too early: Frozen peas go in at the end to preserve texture and color.
Thicken confidently: Cornstarch needs heat and a few minutes to reach full thickening power; add it with enough time to cook out raw taste.
Adjust sodium last: Broth can vary in saltiness—season after cooking so you don’t over-salt.

Creative twists

Stovetop/Instant Pot: Reduce broth by 1/2 cup and cook on high pressure for 8–10 minutes with a natural release for an Instant Pot version. On stovetop, simmer covered 25–35 minutes until chicken and veg are tender.
Creamy mustard: Stir in 1 tbsp Dijon mustard and 1/2 cup cream at the end for tang.
Herb swap: Try tarragon or sage instead of rosemary for a different profile.
Dairy-free: Use full-flavored broth and an arrowroot slurry. Finish with coconut milk for creaminess.
Add-ins: Mushrooms, corn, or a splash of white wine (added before cooking) complement the base.

Helpful answers

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work but can dry if overcooked. Check for doneness a bit earlier and shred or slice once the meat hits 165°F (74°C).

Q: How do I thicken the stew without cornstarch?
A: Make a roux (1 tbsp butter + 1 tbsp flour cooked briefly) and stir in a cup of hot stew liquid to make a slurry, then add back to the pot. Arrowroot also works (use same ratio as cornstarch).

Q: Can I prepare this ahead for a dinner party?
A: Absolutely. Assemble ingredients in the slow cooker insert, refrigerate up to 24 hours, then cook as directed. Or fully cook, cool, refrigerate, and reheat gently before serving.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze in meal-sized portions for up to 3 months. Thaw in the fridge overnight before reheating.

Q: My stew is too thin after reheating. How do I fix it?
A: Make a small cornstarch slurry (1–2 tsp cornstarch + cold water) and simmer into the stew until it thickens. Alternatively, mash a few potatoes in the pot to naturally thicken.

Conclusion

If you want alternate methods or a slightly different take on this recipe, check this Creamy Chicken Stew (Stove Top, Crock Pot, or Instant Pot!) – The Cozy Cook for stove-top and Instant Pot options. For another flavorful variation and serving ideas, see Creamy Chicken Stew | Olive & Mango.