Crock Pot Creamy Chicken Stew Recipe

Comfort food doesn’t get better than a creamy, hearty stew made with tender chicken, vegetables, and a rich, velvety broth. The Crockpot Creamy Chicken Stew is the ultimate slow-cooked meal, where all the ingredients meld together over hours, creating a comforting, flavorful dish that’s perfect for chilly days or any time you want something filling and delicious.

This recipe combines the wholesome goodness of chicken, carrots, potatoes, celery, and corn, all swimming in a rich, creamy broth. Plus, the beauty of using a slow cooker (or crockpot) means that it requires minimal hands-on time and you can walk away, letting the stew cook to perfection. When you return, the result is a satisfying, hearty dish with all the flavors and textures you crave.

Instructions

1. Prepare the Chicken

To start, you need to prepare the chicken for the stew. If you’re using chicken breasts, you may choose to cut them into bite-sized chunks, or you can leave them whole to cook and shred later. Chicken thighs can also be used, which will add even more flavor and juiciness to the dish.

For a more flavorful stew, sear the chicken in a skillet before adding it to the crockpot. Heat a tablespoon of olive oil or butter over medium heat in a large skillet. Once hot, add the chicken and cook for about 3-4 minutes on each side until browned. This step is optional, but it helps to develop a deeper flavor in the stew. Once seared, set the chicken aside to cool slightly, then cut it into bite-sized chunks (if not already in chunks) and add it to the crockpot.

If you’re in a hurry, you can skip the searing step and just add raw chicken directly to the crockpot. It will still cook up tender and flavorful!

2. Prep the Vegetables

Next, prepare the vegetables for the stew. Peel and dice the potatoes, chop the carrots, celery, and onion, and mince the garlic. You can choose to use fresh vegetables or, if you’re in a time crunch, frozen vegetables work just as well in this recipe.

For the potatoes, be sure to cut them into uniform sizes so they cook evenly. You can leave the skins on for a more rustic texture, but peeling them is a good option for a smoother dish.

3. Assemble the Stew in the Crockpot

Now it’s time to layer everything into the crockpot. Start by placing the diced potatoes, carrots, celery, and onions at the bottom of the crockpot. Add the garlic, frozen peas, and corn on top of the vegetables.

Place the prepared chicken (either whole or cut into chunks) on top of the vegetables. Pour in the chicken broth and the can of cream of chicken soup. This will create a creamy base for the stew as it cooks. Stir everything together, ensuring that the chicken and vegetables are well-distributed in the liquid.

Add the half-and-half (or heavy cream if you prefer a richer texture), Dijon mustard, dried thyme, rosemary, salt, and pepper. Stir everything to combine. The mustard adds an extra layer of flavor that will balance out the richness of the cream, making the stew even more delicious.

4. Cook the Stew

Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The slow cooking allows the flavors to meld together and the chicken to become incredibly tender.

After the cooking time is up, check the chicken for doneness. It should be fully cooked through and easy to shred with a fork. The vegetables should also be tender. If the chicken is not fully cooked, simply let it cook for an additional 30 minutes on high.

5. Shred the Chicken (Optional)

If you started with whole chicken breasts or thighs, you can shred the chicken after it’s cooked. Simply remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the rest of the stew. This step will create a more traditional stew texture, but you can also leave the chicken in chunks if you prefer.

6. Thicken the Stew (Optional)

If you prefer a thicker stew, you can make a quick slurry using cornstarch. In a small bowl, mix 2 tablespoons of cornstarch with a couple of tablespoons of cold water, then pour this mixture into the stew. Stir well, and let the stew cook for an additional 15-20 minutes on high until the broth thickens to your desired consistency.

Alternatively, you can add an extra cup of heavy cream to the stew to make it even creamier and thicker. This will enhance the richness of the dish, making it feel even more indulgent.

7. Garnish and Serve

Once the stew is ready and the chicken is tender, taste and adjust the seasoning if necessary. Add additional salt, pepper, or herbs to suit your taste.

For added richness, sprinkle some grated Parmesan cheese over the stew before serving. You can also garnish the dish with fresh parsley for a burst of color and freshness.

Serve the creamy chicken stew in bowls with a side of crusty bread or over mashed potatoes for an extra comforting meal. The stew is perfect for a cozy night in or to feed a crowd.

Tips and Variations

1. Add More Vegetables: You can easily add more vegetables to this stew to enhance its nutritional value. Consider adding green beans, parsnips, mushrooms, or even butternut squash for added flavor and texture. Just chop them into bite-sized pieces and add them to the crockpot at the same time as the other vegetables.

2. Make It Spicy: If you enjoy a little heat in your stew, consider adding a pinch of cayenne pepper, a diced jalapeño pepper, or some crushed red pepper flakes to the mix. The heat will complement the creaminess of the stew perfectly.

3. Use Different Meat: If you’re not a fan of chicken, you can substitute with turkey, pork, or even beef stew meat. However, you may need to adjust the cooking times depending on the meat you choose. Turkey or pork may require a slightly shorter cooking time, while beef may need additional hours to become tender.

4. Make It Dairy-Free: For a dairy-free version, use a dairy-free cream substitute (such as coconut cream or almond milk) and dairy-free cream of chicken soup. You can also use a plant-based butter substitute in place of regular butter.

5. Add Herbs: Fresh herbs like thyme, rosemary, and parsley will elevate the stew’s flavor. Feel free to add a few sprigs of fresh herbs at the beginning of the cooking process and remove them before serving.

6. Freeze It for Later: This stew freezes well, making it an ideal dish for meal prep. To freeze, let the stew cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Conclusion

This Crockpot Creamy Chicken Stew is a perfect blend of comfort and convenience. With its creamy texture, tender chicken, and wholesome vegetables, it’s the kind of meal that warms you up from the inside out. The slow cooking process infuses the stew with deep flavors, while the creamy finish makes it feel indulgent without being overly heavy.

Yield: 8

Crock Pot Creamy Chicken Stew Recipe

Print

Comfort food doesn’t get better than a creamy, hearty stew made with tender chicken, vegetables, and a rich, velvety broth. The Crockpot Creamy Chicken Stew is the ultimate slow-cooked meal, where all the ingredients meld together over hours, creating a comforting, flavorful dish that’s perfect for chilly days or any time you want something filling and delicious.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs), cut into bite-sized chunks
• 4 medium potatoes, peeled and diced
• 2 cups frozen peas
• 2 cups frozen carrots
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup chicken broth (or more if needed)
• 1 cup heavy cream (or half-and-half)
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt (to taste)
• ½ tsp black pepper
• 1 tbsp butter (optional)
• Fresh parsley (for garnish, optional)

Instructions

1. Prepare the Ingredients:
   Add the diced chicken, potatoes, frozen peas, frozen carrots, diced onion, and minced garlic into the bottom of your crockpot.
   
2. Add the Soups and Broth:
   Pour in the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir everything together to combine.
   
3. Season:
   Sprinkle in the dried thyme, garlic powder, onion powder, salt, and pepper. Stir again to evenly distribute the seasonings.
   
4. Cook the Stew:
   Cover and cook the stew on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
   
5. Make it Creamy:
   About 15-20 minutes before serving, stir in the heavy cream (or half-and-half) and butter (if using). Stir well, and let the stew cook for the remaining time to allow the flavors to meld and the stew to thicken.
   
6. Serve:
   Once the stew is creamy and the vegetables are tender, give it a final stir and taste to adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.

Notes

Chicken Options: You can use chicken thighs for a more tender option, or even rotisserie chicken for a quicker prep.

Thickening: If the stew is too thin, you can mix a tablespoon of cornstarch with a bit of cold water and stir it into the stew during the last 30 minutes of cooking to thicken it.

Veggie Variations: You can add or swap out vegetables based on preference—corn, green beans, or parsnips would work well!

Make it Lighter: For a lighter version, you can use fat-free or lower-fat versions of the cream of soups and half-and-half instead of heavy cream.