Name: Creamy Chicken Stew
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 pound boneless, skinless chicken thighs (Thighs stay moist; breasts can be used if preferred); 4 cups chicken broth (Use low-sodium if you’ll salt later); 3 pieces carrots, chopped (Match size to potatoes for even cooking); 3 pieces potatoes, diced (Yukon Gold or Russet; Yukon gives a creamier texture); 1 piece onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme (Or 1 tablespoon fresh thyme leaves); 2 leaves bay leaves; to taste Salt and freshly ground black pepper; 1 cup frozen peas (Stirred in at the end); 1 cup diced celery (For more body); 1 piece parsnip (An alternative for additional texture)

I remember the chill of a late autumn evening and a slow cooker humming away on the counter while the house filled with a gentle, savory aroma. That’s what this creamy-feeling chicken stew delivers — all the comfort of a rich one-pot dinner without a drop of cream. It uses starchy potatoes, long simmering, and a little technique so the broth becomes silky and satisfying. It’s perfect for weeknights, picky eaters, or when you want something cozy but light.

Why you’ll love this dish

This stew gives you the comfort of a traditional creamy chicken potage but skips heavy dairy. The potatoes and long, low simmering release natural starches that thicken the broth and coat the vegetables and shredded chicken with a creamy mouthfeel. It’s low-fuss (just toss ingredients into a slow cooker), budget-friendly (thighs and root veg go a long way), and very forgiving — ideal for busy families and meal prep.

“A weeknight lifesaver: hearty, tender chicken, and a broth that feels indulgent without the cream.” — home cook review

When to make it: cold evenings, slow Sunday dinners, or any time you want leftovers that reheat beautifully. It’s also kid-friendly and easy to stretch for guests.

How this recipe comes together

Start by combining everything (chicken, broth, vegetables, aromatics, and herbs) in the slow cooker. Low-and-slow heat extracts flavor from the chicken and melds the vegetables. After 6–8 hours the chicken is fall-apart tender — remove and shred it, then return it to the cooker. Stir in frozen peas near the end so they stay bright and tender. The potatoes break down slightly and thicken the broth naturally, giving the impression of a creamy stew without dairy.

What you’ll need

1 pound boneless, skinless chicken thighs (thighs stay moist; breasts can be used if preferred)
4 cups chicken broth (low-sodium if you’ll salt later)
3 carrots, chopped (match size to potatoes for even cooking)
3 potatoes, diced (Yukon Gold or Russet; Yukon gives a creamier texture)
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
2 bay leaves
Salt and freshly ground black pepper, to taste
1 cup frozen peas (stirred in at the end)

Substitutions/notes:

Swap chicken thighs for breasts if you prefer white meat; reduce overcooking risk by checking earlier.
For more body, use one cup of diced celery or add a parsnip.
Use homemade broth for deeper flavor; water plus a bouillon cube works in a pinch.

Directions to follow

Place the chicken thighs in the slow cooker. Add the chopped carrots, diced potatoes, chopped onion, and minced garlic.
Pour in the 4 cups of chicken broth. Tuck in the bay leaves and sprinkle the thyme, salt, and pepper over the top. Give it a gentle stir to distribute.
Cover and cook on LOW for 6–8 hours. The chicken should be fork-tender and the vegetables soft. If you’re short on time, cook on HIGH for 3–4 hours.
Remove the chicken to a cutting board. Shred it with two forks and discard any large pieces of fat. Return the shredded chicken to the slow cooker and stir.
Add the frozen peas. Cook uncovered or lightly covered for 10–15 more minutes until peas are heated through. Taste and adjust seasoning. Remove bay leaves before serving.
Serve the stew hot.

Best ways to enjoy it

Ladle into shallow bowls and garnish with chopped parsley or chives for color.
Serve on a slice of crusty bread or with buttered toast for dipping.
Pair with a simple green salad dressed in vinaigrette to cut the richness.
For a heartier bowl, spoon over cooked rice, egg noodles, or mashed potatoes.

How to store & freeze

Refrigerator: Cool to room temperature (within 2 hours), then transfer to an airtight container. Keeps 3–4 days.
Freezer: Freeze portions in sealed containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low until steaming, or microwave in a covered bowl. Reheated food should reach 165°F (74°C) for safety. Add a splash of broth when reheating if the stew has thickened too much.
Food safety notes: always refrigerate leftovers promptly and reheat only the portion you’ll eat whenever possible.

Pro chef tips

Salt toward the end: start light with salt, then correct after cooking — concentrated flavors develop as the stew reduces.
If you want extra creaminess without dairy: mash a cup of cooked potatoes against the side of the pot and stir them back in to thicken naturally.
For deeper flavor, sear chicken thighs briefly in a hot skillet before adding them to the slow cooker — not required, but it adds color and savory notes.
Use a thermometer: cooked chicken should reach an internal temp of 165°F (74°C) before shredding.
Avoid overcooking peas: add frozen peas at the very end so they keep color and texture.

Creative twists

Herb-forward: finish with a handful of chopped fresh dill or tarragon for a bright, country-style flavor.
Mushroom & wine: sauté sliced mushrooms and deglaze with ½ cup white wine before adding to the slow cooker for an earthier stew.
Spiced North African: stir in 1 teaspoon ground cumin and ½ teaspoon paprika and finish with preserved lemon or lemon zest.
Lighter cut: swap chicken thighs for skinless breasts and reduce cooking time to prevent dryness.
For a richer “cream”: fold in ¼–½ cup plain Greek yogurt or sour cream off-heat at the end (heat can curdle yogurt, so temper it by stirring in a ladle of hot stew first).

Helpful answers

Q: How long does this take to prep and cook?
A: Prep is about 10–15 minutes. Cook time is 6–8 hours on LOW or 3–4 hours on HIGH in a slow cooker.

Q: Can I make this on the stove instead of a slow cooker?
A: Yes. Simmer everything in a large pot over low heat for about 45–60 minutes, until chicken and vegetables are tender. Shred chicken and finish with peas as directed.

Q: Will the potatoes dissolve and make the stew too thick?
A: Some breakdown is normal and desirable for creaminess. If you prefer firmer potatoes, cut them slightly larger or add them halfway through cooking.

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

Q: Can I use homemade broth or bouillon?
A: Absolutely. Homemade broth adds depth; if using store-bought, choose low-sodium so you control the final salt level.

Conclusion

If you’d like more one-pot comfort-soup inspiration or alternative creamy chicken stew approaches, this version shows how simple ingredients and slow cooking create satisfying results without dairy. For another creamy-style chicken stew recipe and ideas on thickening without cream, see this Creamy Chicken Stew guide. For a straightforward, stovetop one-pot take on chicken stew, check out this Simple Chicken Stew Recipe.

Creamy Chicken Stew | Olive & Mango: https://www.oliveandmango.com/creamy-chicken-stew/
Simple Chicken Stew Recipe-Little Broken: https://www.littlebroken.com/one-pot-chicken-stew/