This Slow Cooker Creamy Chicken Stew is a cozy slow cooker chicken stew recipe made with tender chicken, baby potatoes, carrots, celery, and a rich, creamy broth that cooks low and slow all day. It’s an easy dump-and-go crockpot dinner for busy weeknights.

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This hearty stew is perfect for busy weeknights, chilly fall and winter evenings. It’s also a great recipe to make when you have a busy day ahead because dinner is ready when everyone gets home.

And it’s great to serve with dinner rolls. But if you want a light soup for dinner, this Creamy Chicken Stock Potato Soup Bowls is a must-try.

How to Make Slow Cooker Creamy Chicken Stew

Ingredients you’ll need for this recipe

2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1.5 lbs baby potatoes, halved
4 large carrots, sliced
4 celery sticks, sliced
1 onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper, to taste
2 bay leaves
¾ cup heavy cream
2-3 tablespoons cornstarch (depending on how thick you want the stew)
1 cup frozen peas
Fresh parsley, for topping

Slow Cooker Creamy Chicken Stew Process Ingredients

Step-by-Step Guide

1. Place cubed chicken breasts into slow cooker pot. Top with baby potatoes, carrots, celery, onion, and garlic.

Slow Cooker Creamy Chicken Stew Process Photo

2. Add the chicken broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, salt, pepper, and bay leaves.

3. Place lid on top and cook on the low setting for 6-7 hours or the high setting for 4-5 hours.

4. In the last 30 minutes of cook time, combine the cream and cornstarch together in a bowl until there are no more clumps. Stir the mixture along with the frozen peas into the stew and continue cooking to allow the stew to thicken.

5. Before serving, discard the bay leaves. Top with fresh parsley if desired.

Serve & Enjoy!

Important Recipe Notes

Cut the chicken into evenly sized pieces so it cooks at the same rate.
Try to cut the potatoes into similar-sized chunks so they become tender without falling apart.
There is no need to cook the chicken before adding it to the slow cooker, but browning it first adds extra flavor if you have a few extra minutes.
Use low-sodium chicken broth if you want more control over the saltiness of the stew.
Whisk the heavy cream and cornstarch together until completely smooth before adding it to the slow cooker to prevent lumps.
Add the frozen peas during the last 30 minutes of cooking so they stay bright green and don’t become mushy.
If the stew is too thin, stir in a little more cornstarch mixed with cold water and let it cook for another 15–20 minutes.
If the stew becomes too thick, stir in a little extra chicken broth until it reaches your desired consistency.
Half-and-half can be substituted for heavy cream if you want a lighter stew, but the broth will be less creamy.
For a dairy-free version, leave out the heavy cream and enjoy it as a classic chicken stew.
Don’t forget to remove the bay leaves before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew tastes even better the next day.
Freeze-cooled stew for up to 3 months. For the best texture, freeze it before adding the cream, then stir in the cream after reheating.

Prep Time:15

Cook Time:6

Total Time:6 15

Ingredients

2 lbs boneless skinless chicken breasts cut into 1-inch cubes
1.5 lbs baby potatoes halved
4 large carrots sliced
4 celery sticks sliced
1 onion diced
4 cloves garlic minced
4 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper to taste
2 bay leaves
¾ cup heavy cream
2-3 tablespoons cornstarch depending on how thick you want the stew
1 cup frozen peas
Fresh parsley for topping

Instructions

Place cubed chicken breasts into slow cooker pot. Top with baby potatoes, carrots, celery, onion, and garlic.
Add the chicken broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, salt, pepper, and bay leaves.
Place lid on top and cook on the low setting for 6-7 hours or the high setting for 4-5 hours.
In the last 30 minutes of cook time, combine the cream and cornstarch together in a bowl until there are no more clumps. Stir the mixture along with the frozen peas into the stew and continue cooking to allow the stew to thicken.
Before serving, discard the bay leaves. Top with fresh parsley if desired.

Servings: 6

Calories: 520kcal

Author: carlycampbell