This easy Crock Pot Chicken Stew is the perfect comfort food recipe for a cold day. With tender chicken, hearty vegetables, and a flavorful broth, this recipe is sure to become a favorite in your household! Serve with my flaky buttermilk biscuits for a complete meal!
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Slow cooker meals are a life-saver during busy weeks. Most of the time, you can simply dump the ingredients in, set your temperature, and let the slow cooker do the work! This Slow Cooker Chicken Stew is creamy, packed with flavor, and a recipe that has been made in my family for many years. Whether the weather is cold outside, or we are looking for a cozy meal to enjoy, this stew recipe is just the thing we make! Hearty potatoes, tender vegetables, and shredded chicken in a creamy sauce that will have everyone going back for seconds!
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Recipe Features
- Customizable– feel free to use different vegetables or increase amounts. You can add more seasoning and make this your own.
- Minimal Prep Time– only about 10 minutes of prep time before your slow cooker does the rest of the work for you!
- Perfect for Meal Prep– whether you are making this ahead of time, storing leftovers, or bringing to a neighbor, this meal reheats perfectly making it great anytime!
- Simple Ingredients– no fancy ingredients needed. Most of the ingredients listed are ones you may just have already on hand.
Ingredients Notes
Below is a brief overview of each ingredient needed to make crock pot chicken stew. To see exact amounts with step by step directions, scroll below to the recipe card or click the “jump to recipe” button at the top of the post.
- Chicken– boneless skinless chicken breasts are best, however, feel free to use boneless skinless chicken thighs or chicken tenders.
- Butter– I use unsalted butter to control the sodium amount.
- Onion– yellow onion or white onion, diced.
- Potatoes– I use red potatoes that I quarter. Yukon gold potatoes and russet potatoes are yummy too. Any mini potato will work great.
- Carrots– baby carrots are easiest as you can toss them right in. If using full carrots, be sure to chop into 1-inch pieces.
- String Beans– fresh green beans are my favorite, but if you prefer using another vegetable in it’s place, that works too. Zucchini, bell peppers, frozen peas, corn, and mushrooms are all great options.
- Cream of Chicken Soup– one can is all you need, you can also use cream of mushroom soup or cream of celery soup if desired.
- Milk– any type of milk, including non-dairy options works great.
- Sour Cream– opt for full fat if possible as it brings the most creaminess and flavor. This helps thicken the creamy sauce throughout.
- Dry Ranch Mix– any brand works, but we love Hidden Valley Ranch. You will need one packet, or about 3 tbsp.
- Bacon– cooked and crumbled, we use about half pound.
How to make Chicken Stew in Slow Cooker
With just a few simple directions, this meal can be ready to cook in no time!
- Melt Butter– place butter on bottom of crock pot. Once butter melts, add in the onions, potatoes, carrots, and string beans. Stir to coat thoroughly.
- Add Chicken– place chicken on top of the buttered vegetables.
- Make Sauce– in a small bowl, combine the cream of chicken soup, milk, sour cream, and dry Ranch mix. Pour on top of the chicken evenly.
- Cook– cover crock pot with lid and cook on low for 6-7 hours, or on high for about 4 hours. Once cooked, shred the chicken and stir to incorporate.
- Serve– scoop stew into bowls and enjoy!
Storage
- Storing: Once the leftover chicken stew has fully cooled, transfer into an airtight container. Leftovers can be stored in the refrigerator for up to 4 days or in your freezer for up to 3 months. Use a freezer-safe container if freezing.
- Reheating: Reheat the stew in a pot on the stove-top using medium heat until warmed through. You can also use the microwave to reheat. If using frozen leftovers, allow the stew to thaw completely before reheating.
Serving Suggestions
Although this is a complete meal on it’s own, my family loves having options to pair with their bowls. We love enjoying a slice of Loaded Cornbread, Homemade Garlic Bread, or Buttery Bread Machine Rolls. Just before we dig in with our spoons, my kids love adding a scoop of sour cream to make theirs even creamier. I love adding a splash of hot sauce to bring a little heat to the stew. Don’t forget to finish off your meal with a dessert and make my Hot Fudge Pudding Cake! Such a vintage recipe that everyone always enjoys!
Tips for Success
After making this recipe for over 10 years, I have found several ways to cut down on prep time, enhance the flavor, and really make this a meal everyone will love. Here are some of my tips:
- Save time by prepping the vegetables and chicken earlier. Cut up the vegetables, make the creamy sauce, and have your chicken prepped. Once ready to cook, its a dump and go meal!
- Enhance the flavor by adding in your favorite seasonings. Paprika, Poultry Seasoning, Thyme, Bay Leaf, and Garlic are all great options.
- If you want to make this over the stove, try my Hearty Chicken Stew recipe. Perfect to make in a cast iron pot or Dutch Oven.
- Shred your chicken using two forks, meat claws, or even your electric hand mixer.
- If the stew is too thick for your liking, feel free to pour in some chicken broth.
Recipe FAQs
Can I make Slow Cooker Chicken Stew in advance?
Absolutely! This meal reheats perfectly making it great as a meal prep option. You can make this up to 3 days in advance and store in your fridge. You can also freeze it until ready to heat and serve.
Can I add raw chicken to the crock pot?
Absolutely! As long as you immediately turn the heat on and start cooking it, it is completely safe.
Is it better to cook this on low heat or high heat?
I am a big fan of cooking all slow cooker meals on low as it allows time for flavors to fuse together and meats to tenderize. If you need to cook on high, that works too, but low and slow is my preferred method.
Can I use rotisserie chicken in place of chicken breasts?
Yes! In fact, this cuts the cook time down significantly as you are only need to tenderize the vegetables. If using shredded Rotisserie chicken, cook on low for about 4 hours or high for about 2 hours.
More Slow Cooker Recipes You’ll Love
Slow Cooker Ritz Chicken– a blend of tender chicken breasts slow-cooked in a creamy mixture, topped with a buttery Ritz cracker crust. This simple yet flavorful dish is perfect over rice, noodles, or your favorite side dishes!
Easy Slow Cooker Crack Chicken– a flavorful blend of shredded chicken, cream cheese, Ranch seasoning, and BACON! Effortlessly create a simple, addictive, and flavor-packed meal for any occasion!
Crock Pot Beef Tips– with beef, rich gravy, and easy preparation, this dish is sure to become a family favorite. Serve over mashed potatoes, egg noodles, or over rice for a hearty, family-friendly meal!
Smothered Crockpot Pork Chops– a family favorite, comfort food meal that is both quick and easy to make! Tender pork chops combined with bacon, onions, and garlic smothered in a mouthwatering gravy. Perfect for any night of the week!
Slow Cooker Baked Ziti– made entirely in the slow cooker and takes only 10 minutes to prep! Classic comfort food at its finest, perfect for those busy weeknights!
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Slow Cooker Creamy Chicken Stew Recipe
Equipment
Ingredients
- 1 lb chicken *boneless, skinless
- 1 tablespoon butter
- 1 onion *diced
- 4 red potatoes *quartered
- 1 cup baby carrots *diced
- ½ cup string beans
- 1 can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 packet dry Ranch mix
- 6 slices bacon *cooked/crumbled
Instructions
- Place slow cooker on low and add butter to bottom.
- Allow butter to melt, then add in the onion, potatoes, carrots, and string beans.
- Stir around to coat all with butter.
- Add chicken on top of coated vegetables.
- In a small bowl, combine the cream of chicken soup, milk, sour cream, and ranch.
- Pour mixture evenly over chicken.
- Cover slow cooker with lid and allow to cook on low for about 6-7 hours, high for about 4 hours.
- Once cooked, shred chicken with two forks and stir to combine.
- Serve in bowls with crumbled bacon.
Notes
Nutrition
Tracy says
Do you think this would freeze well? I have made this and we all loved it. Thinking of serving it for late night Christmas supper, but would like to make ahead…
Kristin says
Absolutely! I freeze leftovers of this meal frequently and pull it out at a later date. Allow to thaw in the refrigerator overnight. It freezes for up to 3 months! Enjoy!
Susan Tipton says
What could be used in place of the ranch dressing mix? I am so tired of it being used in so many recipes. And I am not crazy about the taste it adds to the food.
Kristin says
You can make your own version by using dried parsley, dill weed, onion powder, onion flakes, salt, garlic powder, and pepper. Just add about 1/2 tsp of each (more or less based on preference) and it should be great!!