This Slow Cooker Chicken Stew is a quick and easy slow cooker meal that’s a breeze to throw together and is totally hands off!
If you’ve been following along with me for a while you’ll know how much I adore the slow cooker. An appliance that I can simply walk away from and it does my cooking for me – what’s not to love about that? It’s definitely my favorite small appliance! It’s only 8 WW points on the blue plan!
Slow Cooker Stew Recipe
But honestly, it’s not easy to find good slow cooker recipes that don’t taste like the same stewy slop or require a ton of precooking. I don’t mind browning meat, but so many recipes I’ve come across require way too much precooking. The entire point is that the slow cooker cooks for you, right? If you feel the same you’ll love my other slow cooker creations: Slow Cooker Pork Carnitas, Ukrainian Slow Cooker Casserole and my Slow Cooker Pulled Pork on a Bun. And if you love stew, my Slow Cooker Whiskey Beef Stew is another delicious slow cooker stew recipe you’ll definitely want to make. I created it after interviewing contestants at a Chuckwagon Beef Stew cook-off and gathering all their tips and advice for THE BEST old fashioned beef stew ever!
Healthy Chicken Stew
This chicken stew is not only easy to make, it’s a healthy chicken stew that you will feel good about feeding your family (8 WW points on the blue plan). It’s full of hearty vegetables like carrots, celery, potatoes, onions, and pantry staples like dried herbs, chicken stock and cream of chicken soup! I use frozen chicken breast because it’s easier to store, lasts longer and is more economical. You won’t have to run to the store to buy a thing! And that’s a bonus, given that we’re in the midst of a pandemic.
Creamy Chicken Stew
Right now I’m working at home, but that doesn’t mean I have any more time to cook dinner- I’m still working! Plus my kids are here too and that generally creates even more work. So, this Creamy Chicken Stew is the perfect dinner because it essentially cooks itself while I’m working. I brown the chicken while I’m chopping the veggies, then throw everything in the slow cooker before I start work. It’s really important that you brown the meat because it not only locks in the flavor, it prevents the meat from clumping together as it cooks. Plus it only takes a few minutes and just tastes so much better.
Making chicken stew in the slow cooker is not only easy, it’s amazing how creamy this chicken stew is, given it gets its creaminess from a simple can of cream of chicken soup and the long, slow cooking process. To me, that’s just another reason to love the slow cooker! It’s also the perfect pairing with my Baking Powder Biscuits, which require no yeast and can be made ahead and frozen.
Slow Cooker Chicken Stew
So if you’re looking for an easy, healthy dinner that basically cooks itself, then give this Slow Cooker Chicken Stew a try! When I created this recipe, my goal was to make it as simple as possible, using as many pantry staples as I could. And I can honestly say that when I tested it, I was amazed at how delicious it was for it’s pure simplicity.
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Slow Cooker Chicken Stew
- slow cooker
- 6 chicken breasts, diced * about 1 1/2 pounds, frozen or fresh
- 3 carrots, diced or bag of carrot chips
- 1 medium onion
- 2 stalks celery, diced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 large potatoes, peeled and diced
- 2 tsp oregano
- 4.5 cups chicken broth or chicken stock
- 10 oz - can of condensed cream of chicken soup * I use low-fat
- 2 bay leaves
- salt and pepper to taste
- dried parsley flaked
- Spray a frying pan with non-stick cooking spray. On the stove top, over medium to high heat, brown chicken on both sides (do NOT cook through). Set aside. Dice when cooled.
- Spray a 6 qt slow cooker/crock-pot with non-stick cooking spray, add diced chicken, chopped onions, carrots, potatoes, celery and herbs and stir together.
- Pour in chicken stock, then add cream of chicken soup.
- Cover and cook for 7 -8 hours on low.
- After 7 hours, in a small bowl, mix the flour and oil into a paste and stir into the stew. Allow it to continue to cook for 15- 30 minutes, or until desired thickness is reached. If the stew is not as thick as you would like, add more roux (keep adding the same ratio of flour and oil until you achieve desired thickness)
- Add salt and pepper to taste, if desired.
- Sprinkle with dried parsley flakes before serving.
More Slow Cooker Recipes!
This recipe is part of The Country Cook Weekend Potluck!