Crockpot Chicken Stew
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This easy, healthy Slow Cooker Chicken Stew is made with tender chicken thighs and loaded with hearty, delicious vegetables. It’s a budget friendly “dump and start” dinner that your whole family will love, all fall and winter long!
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Why it Works
This chicken stew is healthy comfort food at its finest! It’s wonderful on a chilly winter night or any time you need an easy weeknight dinner to feed the family.
- So delicious: Tender shredded chicken thighs or breasts and lots of chunky, hearty vegetables are served in a rich broth flavored with homemade Italian seasonings.
- Budget-friendly: Soups and stews like this are great for stretching your ingredients, which helps your budget go a bit further. This meal feeds 6 people EASILY, all for about $2-$3 per serving. Try out this Ham and White Bean soup as another option to stretch your leftovers.
- Dump and start: You just need to add all the ingredients to your slow cooker, turn it on, and wait for the magic to happen!
This recipe is made with only healthy, whole ingredients. It’s Whole30 compatible and Gluten free friendly, so it works for a lot of different dietary restrictions.
Ingredients
Ingredients Notes:
- Use boneless, skinless chicken thighs or substitute boneless, skinless chicken breasts. This will not change the cooking time.
- Use Russet potatoes or substitute Yukon gold or baby potatoes.
- Use either chicken Stock or Vegetable Stock
- Make homemade Italian Seasoning or follow instructions in the recipe card to mix togetherrosemary, garlic powder, onion powder, basil, oregano, parsley, and thyme.
- The saltiness of broths can vary quite a bit, so start with less salt. You can always add more to taste!
Recipe Variations (all optional)
- For a Low Carb option: Omit the carrots and potatoes and substitute vegetables lower in carbs. I suggest diced radishes and zucchini.
- Add frozen peas or corn. Stir in 1.5 cups of frozen peas or corn 10 minutes before the end of cook time. As of 1/2021, peas are Whole30 compatible, however, corn is not!
- Add 1/4 cup heavy cream or coconut cream. Stir in the cream 10 minutes before the end of cook time. This will add extra creamy richness to the broth.
- Add 1/4 cup white wine. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for added depth of flavor. This is not Whole30 compatible but will be absolutely wonderful in the stew!
Step by Step Instructions
Do the prep work. Mince the garlic, dice the potatoes, onion, celery, carrots, and slice the green beans into 1/2 inch pieces.
👉 If using Russet potatoes, I recommend peeling the tough skin. Yukon gold or baby potatoes have a buttery skin that holds up better in soups and stews, so I recommend leaving them unpeeled.
Step 1: Add all the ingredients to your slow cooker. Nestle the chicken thighs into the vegetables and broth mixture. They don’t need to be covered by liquid completely.
Step 2: Cover and cook for 5-6 hours on Low heat or 3 hours on High heat.
Step 3: Open the lid carefully, remove the bay leaf, and use two forks to shred the chicken thighs into bite sized pieces.
👉 You can shred the chicken directly in the slow cooker, or set the chicken thighs on a cutting board to shred them, then return the meat to the stew.
Stir the stew well, and season with salt and pepper. Use a ladle to serve the stew in bowls and enjoy!
Instant Pot Instructions
Add all the ingredients to the Instant Pot inner pot. Turn to High Pressure and set the time for 12 minutes. Allow for Natural Pressure Release for at least 10 minutes, then turn or press the pressure release valve. Transfer the chicken to a cutting board and shred it with forks, then return it to the stew. Serve and enjoy!
Stove Top Instructions
Add all the ingredients except for the beans and potatoes to a large dutch oven. Bring it to a simmer over medium heat, then cover with the lid and lower the heat. Simmer covered for 35 minutes. Add the beans and potatoes, and cook for another 20 minutes. Once the vegetables are cooked through and the chicken is tender, it’s done cooking. Shred the chicken, and enjoy!
Expert Tips & FAQ
Yes, chicken stew is freezes and reheats beautifully! Simply allow the stew to cool to room temperature, then transfer it to an airtight container or freezer safe bag. Squeeze as much air out as you can, then transfer to the freezer. For best taste, use it within 2-3 months.
To defrost frozen stew, set the container or bag on a plate in the refrigerator overnight. Reheat the stew in the microwave in individual bowls for 3-4 minutes, or on the stovetop over medium heat, stirring occasionally, until heated through.
Leftover chicken stew will keep in the refrigerator for 3-4 days, per USDA. To store leftover chicken stew, allow it to cool, then transfer to an airtight container and store in the refrigerator.
Chicken stew is great served with rice, cauliflower mash, crackers, crusty bread, or dinner rolls.
In this recipe, the potatoes work as a natural thickener as the stew cooks. As an added bonus, it’s Whole30, Paleo and Gluten Free friendly. However, if you’d like it even thicker, make a slurry using 1-2 Tablespoons of cornstarch or flour.
More Delicious Slow Cooker Recipes
If you liked this recipe, check out some of the other easy and wonderful Whole30 slow cooker recipes!
Making this recipe? I’d love to hear about your experience!
Leave a comment below, or tag me on Instagram @cookathomemom!
Chicken Stew (Crock Pot Recipe)
Equipment
- Crock Pot 6-quarts or larger
Ingredients
- 1 lb. boneless skinless chicken thighs or boneless skinless chicken breasts
- 3 cups chicken broth or substitute with chicken stock or vegetable stock
- 2 tablespoons tomato paste
- 1 small yellow onion peeled and minced
- 2 large potatoes preferably russet or Yukon gold (about 3 cups when diced)
- 2 cloves garlic diced
- 2 stalks celery diced
- 3 medium carrots sliced
- 1 cup green beans sliced
- 1½ tablespoons dried Italian seasoning homemade or store-bought
- 1 teaspoon sea salt or more/less, as desired
- ½ teaspoon black pepper or more/less, as desired
Video
Instructions
- First, do the prep work. Mince the garlic, dice the potatoes, onion, celery, carrots, and slice the green beans into 1/2 inch pieces.
- Add all the ingredients to a 6-quart crock pot. Nestle the chicken thighs into the vegetables and broth mixture. They don’t need to be completely covered by liquid.
- Place lid on the slow cooker and cook for 5-6 hours on Low setting or 3 hours on High.
- Carefully remove the lid, remove the bay leaf, and use two forks to shred the chicken. *Alternatively, set the chicken thighs on a cutting board to shred them, or shred them using medium speed in a stand mixer fitted with the paddle attachment. Return the shredded chicken to the stew.
- Stir the stew well, taste it, and season with additional salt and pepper as desired. Ladle the warm stew into bowls and serve.
Could you substitute with rotisserie chicken and frozen green beans?
Hi Sandra! Definitely! I’d add the shredded rotisserie chicken and green beans the last 30-45 minutes to keep them from overcooking. Please let us know how it turns out if you try it! 🙂 -Laura
Hi. Great recipe. You don’t have the potatoes listed in the ingredients list for the recipe. Just an FYI so you can add them. Thank you.
Hi David! I’m so glad you enjoyed it! And thank you so much for the feedback – I’m correcting that oversight now. 🙂 -:aura