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3.8 from 252 votes

Crockpot Chicken Stew

This hearty crockpot chicken stew is loaded with veggies like carrots, celery, and potatoes with tender, juicy slow cooked chicken thighs! The rich, hearty broth makes this a filling and satisfying meal for a cold night.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 6
Calories: 320 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds boneless, skinless chicken thighs chopped into bite sized pieces
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 1 pound waxy potatoes quartered or halved depending on size
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 3 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon paprika
  • ¼ teaspoon dried rosemary
  • 2 bay leaves
  • 3/4 cup milk
  • ¼ cup flour
  • 1 cup frozen peas

Instructions

    Cup of Yum
  1. Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat.
  2. While the oil heats, season the chicken with the salt and pepper. Add seasoned chicken thighs to the skillet and brown the chicken, about 5-6 minutes, stirring occasionally.
  3. Add the potatoes, carrots, celery, onion, and garlic to a 6 quart slow cooker along with the seared chicken. Pour the chicken broth over the top.
  4. Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves.
  5. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
  6. Add the milk and flour to a small bowl and whisk well to combine, ensuring no lumps remain. Add the milk mixture along with the peas to the crockpot and stir. Cook for 20 minutes on high to thicken the stew.
  7. Remove bay leaves, taste and season with additional salt and pepper if needed. Serve hot.

Notes

  • Chicken thighs are very flavorful and work great in this recipe, but chicken breasts can be used as well.
  • Chicken thighs are very flavorful and work great in this recipe, but chicken breasts can be used as well.
  • Make sure to whisk together the milk and flour very well until there are no lumps. This will prevent you from having a lumpy stew. 
  • Make sure to whisk together the milk and flour very well until there are no lumps. This will prevent you from having a lumpy stew. 
  • Make sure you use a waxy type of potato that can retain its shape during cooking such as new potatoes, fingerlings, Yukon gold etc.  Starchy potatoes like Russets, will fall apart during the cooking process. We leave our potatoes in larger chunks, but you can also dice them smaller if preferred.
  • Make sure you use a waxy type of potato that can retain its shape during cooking such as new potatoes, fingerlings, Yukon gold etc.  Starchy potatoes like Russets, will fall apart during the cooking process. We leave our potatoes in larger chunks, but you can also dice them smaller if preferred.

Nutrition Information

Serving 1bowl Calories 320kcal (16%) Carbohydrates 28g (9%) Protein 28g (56%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 114mg (38%) Sodium 1002mg (42%) Potassium 942mg (27%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 4057IU (81%) Vitamin C 21mg (23%) Calcium 99mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 320

% Daily Value*

Serving 1bowl
Calories 320kcal 16%
Carbohydrates 28g 9%
Protein 28g 56%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 114mg 38%
Sodium 1002mg 42%
Potassium 942mg 20%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 4057IU 81%
Vitamin C 21mg 23%
Calcium 99mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.