This meal is as easy as it gets! Just toss everything in the slow cooker, set it, and forget it. When it’s time to eat, shred the chicken, stir in the peas, and you’re done!
Why I Love This Recipe
This slow cooker chicken stew is an easy, hearty meal packed with tender chicken, baby potatoes, carrots, and a flavorful broth. Perfect for meal prep, busy weeknights, or cozy comfort food, this crockpot chicken stew requires minimal prep—just toss everything in and let it cook!
- No-Fuss Cooking – A true dump-and-go meal that simmers all day.
- Cozy & Hearty – Perfect for chilly nights or when you need a filling meal.
- Great for Meal Prep – Makes delicious leftovers and freezes well!
If you love easy slow cooker meals, check out my Slow Cooker Honey Garlic Chicken or try this Crockpot Catalina Chicken for another simple, hands-free dinner!
Recipe Ingredients
Here's what you'll need to make this recipe:
- 3 small chicken breasts or 4-6 boneless chicken thighs
- 4 cups chicken broth
- 1 ½ lbs baby potatoes - chopped in half
- 1 lb baby carrots - each chopped into 3 pieces
- 1 cup chopped yellow onion
- 2 celery stalks - chopped
- 4 cloves garlic - minced
- 1 tsp salt - you can adjust this for your preference
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp black pepper
- 1 cup frozen peas
- Season with salt and pepper just before serving
Tip
Using homemade broth can take this stew to the next level! Learn how to make your own with my Homemade Chicken Broth tutorial!"
Recipe Variations & Add-Ins
- Creamier Version – For a creamier version, try stirring in ½ cup of heavy cream at the end, and check out my Creamy Mushroom Chicken for another cozy, comforting dish!
- Extra Protein – Try adding white beans or shredded turkey for a high protein meal.
- Low-Carb Option – Swap potatoes for cauliflower or chopped turnips.
- Spicy Twist – Add a pinch of red pepper flakes or cayenne for some heat!
- If you love cozy, hearty meals, you might also enjoy my Slow Cooker Beef Stew or Cabbage Roll Soup!
Common Mistakes to Avoid
- Overcooking the chicken – If using boneless chicken breasts, don’t cook longer than 7 hours or they may get dry. Chicken thighs do stay juicier and shred pretty well!
- Skipping the seasoning – This stew is mild, so don’t forget to taste and adjust salt & pepper at the end!
- Not thickening the broth – Although it doesn't really need it, but if you like a thicker stew, stir in a cornstarch slurry or mash some of the potatoes and add back into the broth.
- Adding Peas Too Early – Frozen peas should go in at the very end or they’ll get too mushy.
How To Make Slow Cooker Chicken Stew
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep The Veggies
Chop 1 ½ lbs baby potatoes in half, chop 1 lb baby carrots into thirds, chop 1 cup yellow onion, and slice 2 celery stalks small. Mince 4 garlic cloves.
Time-Saving Tips
- Use Pre-Chopped Veggies – Grab a bag of pre-cut carrots and onions to cut down on prep.
- Buy Pre-Minced Garlic – Fresh is great, but jarred garlic works in a pinch!
- Make-Ahead Meal – Assemble everything in a freezer bag, then dump it in the crockpot when ready to cook!
STEP 2: Add Chicken + Veggies
Place the 3 small chicken breasts into the bottom of the slow cooker. Now dump in the 1 ½ lbs chopped baby potatoes, 1 lb chopped carrots, 1 cup chopped yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves.
STEP 3: Add Broth + Spices
Pour in 4 cups chicken broth and add 2 tsp salt (can adjust for your taste), 2 tsp dried thyme, 1 tsp dried rosemary, and 1 tsp black pepper.
Mix together the vegetables and spices, but leaving the chicken on the bottom.
STEP 4: Cook The Stew
Cover with the slow cooker lid. Cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is fully cooked and the vegetables are tender when poked with a fork.
STEP 5: Shred Chicken
Now remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the stew.
STEP 6: Add Peas
Pour in 1 cup frozen peas and stir everything together cook for an additional 3-5 minutes until heated through.
STEP 7: Serve
Ladle into bowls and season with salt and pepper just before serving if needed. Serve and enjoy! Tip: This soup has a mild saltiness, so I recommend seasoning individual bowls with salt and pepper right before serving.
If you love comforting stews, try my Slow Cooker Beef Stew or this Cabbage Roll Soup for another cozy dinner!
How To Store Leftovers
- REFRIGERATE - Leftover stew can be stored in an airtight container in the fridge for up to 3 days.
- REHEAT + FREEZE - You can reheat on the stove or in the microwave. This stew also freezes well for up to 3 months!
Recipe Variations & Swaps
- Swap the Meat – Try boneless chicken thighs for extra juiciness or even use shredded beef or pork for a twist
- Creamy Chicken Stew – Stir in ½ cup of heavy cream or coconut milk at the end for a richer texture.
- Thicker Stew – Mix in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) or mash some of the potatoes into the broth.
- Low-Carb Version – Swap the potatoes for cauliflower, radishes, or turnips for a lighter option.
- Extra Protein – Add white beans, chickpeas, or shredded turkey to make it even more filling.
- Spicy Kick – Stir in red pepper flakes, cayenne, or a dash of hot sauce for some heat.
- Veggie Boost – Toss in mushrooms, green beans, zucchini, or bell peppers.
- Try Cheese - for an extra flavor boost, sprinkle freshly grated parmesan on top just before serving!
- Pair this stew with Garlic Parmesan Mashed Potatoes or a side of Cornbread for a complete meal!
Serving Suggestions
- Lighter Option: Serve with a simple side salad or Roasted Sweet Potatoes for a balanced plate.
- Extra Hearty: Enjoy with a slice of crusty bread or my baking powder biscuits to soak up the broth.
- Low-Carb Alternative: Serve over Cauliflower Rice or with a side of Garlic Parmesan Spaghetti Squash.
FAQs
Yes! Just add an extra hour to the cook time to make sure it’s fully cooked.
Yep! Simmer everything on medium-low for about 45 minutes, then shred the chicken and serve.
Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) at the end, or mash some of the potatoes into the broth.
Absolutely! Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Want to make this stew in the Instant Pot? Try my Instant Pot Chicken Chili for another easy pressure cooker meal!"
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Ingredients
- 3 small chicken breasts
- 4 cups chicken broth
- 1 ½ lbs baby potatoes - chopped in half
- 1 lb baby carrots - chopped
- 1 cup chopped yellow onion
- 2 celery stalks - chopped
- 4 cloves garlic - minced
- 2 tsp salt - you can adjust this for your preference
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp black pepper
- 1 cup frozen peas
- season with salt and pepper just before serving
Instructions
- Chop the baby potatoes in half, slice the carrots into thirds, dice the onion, and chop the celery into small pieces. Mince the garlic.
- Place the chicken breasts at the bottom of the slow cooker, then add the chopped potatoes, carrots, onion, celery, and garlic on top.
- Pour in the chicken broth and add the salt, thyme, rosemary, and black pepper. Stir everything together, keeping the chicken at the bottom.
- Cover and cook on low for 6-7 hours or high for 4-5 hours, until the chicken is fully cooked and the vegetables are tender when pierced with a fork.
- Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir in the frozen peas and cook for another 3-5 minutes until heated through. Ladle into bowls, season with salt and pepper if needed, and serve warm!
Recipe Notes:
- Don’t Overcook the Chicken – If using chicken breasts, avoid cooking for too long, or they may dry out. Chicken thighs are a great alternative for extra juiciness.
- Add Peas at the End – Stir them in during the last few minutes to keep them bright and tender, not mushy.
- Season to Taste – The stew has mild seasoning, so be sure to taste and adjust salt and pepper before serving.
- Thicker Stew Option – If you prefer a heartier texture, mash some of the potatoes into the broth or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Meal Prep Friendly – This stew stores well in the fridge for up to 3 days and freezes for up to 3 months in airtight containers.
- Customize the Vegetables – Feel free to swap the potatoes for sweet potatoes, or add green beans, corn, or bell peppers for extra flavor.
- Serving Idea – Pair with a side of crusty bread, cornbread, or a fresh salad for a complete meal.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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