My go-to crock pot chicken stew recipe delivers all the comforting flavors and satisfying textures I crave in a hearty soup. It features tender, chunky pieces of potatoes and carrots, simmered to perfection alongside lean, shredded chicken in a light and flavorful tomato broth. What I truly appreciate about this slow cooker chicken stew is its effortless preparation, and the consistently amazing taste it delivers every single time.
Regardless of the season or my current mood, I’m always drawn to the simplicity and heartiness of chunky soups and stews made in the crock pot! While some recipes, like my rich and creamy crockpot chicken potato soup, are reserved for those particularly chilly evenings, I want to share this exceptional recipe for my favorite, and quite nutritious, chicken stew that’s ideally suited for any weather and activity level. It boasts all the classic stew ingredients – onions, celery, carrots, potatoes, and tomatoes – but is prepared with chicken breast, creating a light and clean finish. It’s an excellent choice when you want a healthy meal that doesn’t compromise on warmth, coziness, or rich flavor. And because it’s a slow cooker chicken stew, it’s perfect for setting it to cook in the morning before heading out for the day.
Recipe Highlights
Light and Hearty: Similar to my homemade crockpot chicken noodle soup, this recipe provides both nourishment and delicious flavor. It offers a lighter alternative to the stick-to-your-ribs nature of a classic beef stew. By keeping the tender veggies and protein-packed meat, while incorporating lean shredded chicken and chicken broth, you experience the comforting satisfaction you crave with fewer fats and calories.
Mostly Dump and Go: For an enhanced flavor profile, I recommend briefly sautéing the bacon and a few vegetables before adding them to the slow cooker. I’ll guide you through this process, and I assure you it’s quick and well worth the effort! Aside from that initial step, no pre-cooking is necessary, so there’s no need to brown the chicken beforehand.
Fantastic Leftovers: This recipe makes approximately 8 generous servings. This quantity is great for larger gatherings and for weekly meal plans. The crock pot chicken stew stores beautifully in the refrigerator for several days and is easily reheated for a quick lunch or a convenient second dinner.
Key Ingredients for Chicken Stew
- Bacon: I prefer thick-cut bacon, chopped into pieces, as it’s best for sautéing.
- Vegetables: A flavorful combination of onions, celery, carrots, garlic, and baby red potatoes. Russet or yellow potatoes can be substituted based on preference; however, they may not hold up as well to the slow cooking process.
- Chicken: I prefer lean, boneless, and skinless chicken breasts for my recipe.
- Diced Tomatoes: Opt for classic plain tomatoes or fire-roasted diced tomatoes for a touch of Mediterranean flair.
- Chicken Base: Alternatively, you can use chicken bouillon cubes with water.
- Spices: A blend of bay leaf, paprika, dried thyme, cayenne pepper, salt, and pepper.
How to Make Slow Cooker Chicken Stew
Prep and Sauté: Begin by chopping the bacon, peeling and chopping the onion and carrots, cubing the potatoes, and peeling and mincing the garlic.
Next, heat a large skillet over medium heat. Add the bacon and sauté for a few minutes, then introduce the onion and celery. Use a spatula to sauté everything for about 5 minutes, until the onions become soft and translucent.
Pour this mixture into the bottom of the crock pot, spreading it evenly across the surface.
Add the Chicken: Place the raw chicken breasts directly into the crock pot. That’s right, place them right on top of the bacon, onion, and celery mixture. Sprinkle the spices on top and add the dried bay leaves.
Dump, Set, and Go: Now, add the remaining ingredients to the slow cooker, including the potatoes, carrots, canned diced tomatoes, water, and chicken base (or bouillon).
Cover the crock pot and cook on HIGH for 4-5 hours or on LOW for 8-10 hours. As tempting as it might be, avoid lifting the crock pot lid during the cooking process!
Shred the Chicken: Start checking the chicken and potatoes for doneness toward the end of the cooking time. Once they are both fork-tender, carefully remove the chicken pieces from the slow cooker using tongs and place them on a cutting board. Shred the chicken by pulling it apart with two forks in opposite directions, creating thick shreds.
Return the shredded chicken to the crock pot, stir, and taste. Add a pinch of salt and pepper if needed, though the flavor is usually perfect.
Chicken Stew Recipe Variations
- Bacon gives a rich flavor. However, if you don’t eat bacon, you can substitute it with butter.
- If you aren’t counting calories, then you can use chicken thighs.
- This recipe is also great for using a rotisserie chicken or leftover cooked chicken!
- Mix it up by adding frozen corn, peas, okra, or green beans.
- Spice it up. Add some hot sauce.
Expert Tips for the Perfect Chicken Stew
The most important tip is to first sauté the bacon with the onions, celery, carrots, and garlic before adding them to the crockpot. While it’s tempting to just dump everything in, this step creates depth and gives the onions a better texture.
Avoid lifting the lid on the slow cooker chicken stew while it’s cooking unless necessary.
Serving Suggestions
This stew is a meal in itself and requires no sides.
Serve with a quick green salad.
Serve with bread or crackers.
Storage Notes
Let the stew cool at room temperature before transferring it to an airtight container. Store in the fridge for up to 4-5 days.
It is great for making ahead and freezing leftovers. First, transfer the stew to an airtight container, then wrap it in aluminum foil. It keeps well in the freezer for up to 3 months, and it’s best to thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use frozen chicken?
You can use previously frozen chicken, but I don’t recommend using frozen chicken breasts. They take too long to cook.
Is it better to cook the stew on low or high?
I almost always use the LOW setting. Then the flavors of whatever’s in there have more time to develop.
Do I need to brown the chicken first?
No, there is no need to precook the chicken at all. The chicken breasts go right into the crock pot raw.
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Crock Pot Chicken Stew Recipe
15 minutes
4 hours 15 minutes
This easy and delicious crock pot chicken stew is a comforting and healthy meal perfect for any day of the week. With tender chicken, hearty vegetables, and a flavorful tomato broth, it’s sure to become a family favorite!
8 servings
Video
Ingredients
Metric
- 2 strips thick-cut bacon, chopped
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- 1 ½ cups diced carrots
- 3 cloves garlic, minced
- 4 cups chopped baby red potatoes (1-inch cubes), about 1½ lbs
- 1 – 1 ½ pounds chicken breast
- 3 cups water
- 28 ounce can diced tomatoes
- 5 teaspoons chicken base or bouillon
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Chop all the produce. Set a large skillet on the stove top over medium heat.
- Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, and garlic. Sauté for 3 to 5 minutes until the onions are soft.
- Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, carrots, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.
- The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.
Notes
- Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.
- This is a wonderful meal for prepping, and the leftovers are delicious! Let the stew cool at room temperature before transferring it to an airtight container. Store in the fridge for up to 4-5 days.
- It’s a great recipe for making ahead and freezing leftovers! First, transfer the cool stew to an airtight container, then wrap it in a layer of aluminum foil for extra frost protection. It keeps well in the freezer for up to 3 months, and it’s best to thaw in the fridge overnight before reheating.
Nutrition
Main, Main Course
American
Sommer Collier
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