This Slow Cooker Chicken Stew is a Weight Watchers friendly, 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 4 WW points on my plan (chicken and potatoes are ZERO points for me). This stew is the best comfort food and perfect for chilly nights, but great any time!
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 recipes, 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!
This chicken stew is not only easy to make, it's a healthy chicken stew that you will feel good about feeding your family. It's full of hearty vegetables like carrots, celery, potatoes, onions, and pantry staples like dried herbs, chicken stock and cream of chicken soup!
For this healthy slow cooker chicken stew recipe, you'll need:
- chicken breasts
- dried rosemary
- dried thyme
- dried sage
- chicken broth or chicken stock
- canned condensed cream of chicken soup * I use low-fat
- bay leaf
- salt and black pepper to taste
- cooking oil
*see recipe card for quantities
💭 Top tip
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!
📖Variations & Substitutions
- Chicken - you can use fresh boneless skinless chicken breasts, frozen chicken breast or boneless skinless chicken thighs
- Add-ins - you could also add green beans
- Oil - you can use vegetable oil, olive oil or canola oil
- Herbs- you can use fresh thyme, oregano, sage and rosemary, but you'll need double the amount of dried herbs
- Roux - you can use corn starch and cold water (and make a cornstarch slurry) instead of flour and oil to thicken the stew
- Potatoes - you can use any potatoes such as Yukon gold
🥗 Side Dishes
This delicious slow cooker chicken stew is perfect with The Best Baking Powder Biscuits But if you're looking for something lighter, it also goes well with:
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.
You'll need a 6 quart slow cooker, (affiliate link) a cutting board and a sharp knife.
👪 Serving Size
This chicken stew recipe makes 6 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This slow cooker chicken stew is only 4 WW points on my plan (chicken and potatoes are ZERO points for me). Plug the ingredients into the recipe builder on the app to see how many points it is on your plan.
💭 Top tip
It's really important that you brown the meat because before adding it to the slow cooker, as 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.
You can make this crockpot chicken stew in advance and store it in the fridge for up to 3 days in an airtight container. Or you can store it for up to 3 days after you make it. I don't recommend freezing this crock pot chicken stew, as freezing potatoes makes them soft and grainy.
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.
So if you're looking for an easy, healthy dinner that basically cooks itself, then give this Slow Cooker Chicken Stew a try! It's great for a busy weeknight. 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.
Did you make this recipe? Please RATE THE RECIPE below!
📋 Slow Cooker Chicken Stew Recipe
- slow cooker
- 6 chicken breasts, diced * about 1 ½ pounds, frozen or fresh
- 3 carrots, diced or bag of carrot chips
- 1 medium onion
- 2 stalks chopped celery
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 4 large potatoes, peeled and diced
- 2 teaspoon 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
- 2 tablespoon flour
- 2 tablespoon cooking oil
- dried parsley flaked
- Spray a large skillet 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, bay leaf 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.