Crock Pot Chicken Stew Recipe

There’s a special kind of magic that happens when you let a slow cooker do all the work for you.

This Crock Pot Chicken Stew is the epitome of that magic, transforming simple ingredients into a deeply comforting, creamy, and hearty meal.

Why This Stew Belongs in Your Rotation

Let’s be honest, some days you just need a dinner that practically makes itself.

This stew is that dinner, a true set-it-and-forget-it champion that fills your home with the most incredible aroma.

Ingredients Needed for the Recipe

Gathering these ingredients is the only real work you’ll do today, I promise.

• Boneless, Skinless Chicken Thighs: These are my top pick for incredible tenderness and flavor that won’t dry out, but chicken breasts work too if you prefer.
• Potatoes, Carrots, Celery, and Onion: This is the classic, hearty vegetable base that gives the stew its substance and soul-warming quality.
• Garlic: For that essential, aromatic depth that forms the flavor foundation.
• Chicken Broth: This creates the liquid base that everything slowly cooks in, becoming a rich broth.
• Chicken Gravy Mix & Ranch Seasoning Mix: This is the secret handshake! These packets work together to build a complex, savory, and creamy sauce with zero fuss.
• Heavy Cream: It’s stirred in later to add a luxurious, creamy richness that makes the stew so satisfying.
• Cornstarch: Our trusty thickener, ensuring the stew has a perfect, spoon-coating consistency.
• Frozen Peas: They get added at the end for a sweet pop of color and a fresh vegetable contrast.

The Perfect Partners: Serving Your Stew

Now, a stew this good deserves the right supporting cast.

A thick, crusty slice of French bread is ideal for sopping up every last drop, or you could go with some soft breadsticks.

How to make Crock Pot Chicken Stew?

The process is beautifully straightforward, with most of the time being completely hands-off.

Step 1- LAYERING THE FOUNDATION

This is where it all begins. Grab your 5 to 6-quart slow cooker and add the chicken thighs, diced potatoes, carrots, celery, onion, and minced garlic right into the pot.

There’s no need for precooking or browning, just a simple, rustic dump of ingredients.

Step 2- CREATING THE SAUCE BASE

In a separate bowl, take your chicken broth and whisk in the packets of chicken gravy and ranch seasoning until they’re fully dissolved.

This little extra step ensures no clumps of seasoning and a perfectly smooth, flavorful liquid.

Step 3- THE LONG, SLOW COOK

Pour that seasoned broth mixture over the chicken and vegetables in the crock pot.

Now, put the lid on and let time and low heat work their wonders. Cook on low for 6 hours or on high for 4 hours.

Step 4- SHREDDING AND FINISHING

Once the chicken is fall-apart tender and the veggies are soft, it’s time for the final touches. You have a couple of options here for the chicken.

You can remove it to a cutting board to shred or dice it, or, my lazy-day method, just use two forks right in the pot to shred it apart.

Step 5- THE CREAMY FINALE

In a small bowl, whisk the heavy cream and cornstarch together until smooth—this is your slurry.

Pour this creamy mixture into the stew, add the cup of frozen peas, and give everything a really good stir to combine.

Step 6- THE FINAL THICKENING

Put the lid back on and let the stew cook on high for another 30 minutes.

This last burst of heat will cook the peas, activate the cornstarch to thicken the stew, and warm the cream through perfectly.

Tips

A few little insights can make a great recipe even better.

• For a lighter version, you can swap the heavy cream for half-and-half, though the stew will be a tad less rich.
• If you’re sensitive to salt, opt for low-sodium or no-sodium-added chicken broth and gravy mix, as the seasoning packets do contain salt.
• Feel free to play with the vegetables! Diced parsnips, sweet potatoes, or even green beans can be wonderful additions or substitutions.
• If, after adding the slurry, you’d like an even thicker stew, just mix another tablespoon of cornstarch with two tablespoons of water and stir it in.

Storing Your Leftovers

Any leftovers can be cooled and stored in an airtight container in the refrigerator for up to three days.

Reheating is a breeze, either gently on the stovetop or in the microwave until piping hot.

And that’s it. A truly magnificent, no-fuss meal that feels like a warm hug in a bowl.

It’s the kind of recipe you’ll find yourself coming back to, time and time again.

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Crock Pot Chicken Stew Recipe

Author: Sarah Onida Cooking Method: Slow Cooker Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 360 mins Total Time 6 hrs 15 mins

Servings: 6 Estimated Cost: $ 15 Calories: 380

Best Season: Fall, Winter

Description

Hearty Crock Pot Chicken Stew is so creamy with tender, seasoned chicken and veggies. Easy comfort food that comes out perfectly in the slow cooker!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound boneless, skinless chicken thighs (or breasts or tenderloins)
• 2 potatoes, peeled and diced (russet or Yukon gold)
• 2 large carrots, peeled and diced
• 2 stalks celery, diced (see notes below)
• ½ cup diced sweet onion (can use more or less to taste)
• 2 cloves garlic, minced
• 2 cups chicken broth (low or no sodium chicken broth can be used)
• 1 ounce packet chicken gravy
• 1 ounce packet ranch seasoning mix
• 1 cup heavy cream
• 2 Tablespoons cornstarch
• 1 cup frozen peas
• chopped parsley (for garnish, optional)

Instructions

1. To a 5-6 quart slow cooker, add chicken thighs, potatoes, carrots, celery, onion and minced garlic.
2. In a separate bowl, whisk together the chicken broth, chicken gravy mix and ranch seasoning mix.
3. Pour this mixture into the slow cooker on top of the chicken thighs.
4. Cover and cook on low for 6 hours or on high for 4 hours, until the chicken has reached an internal temperature of 165°F and veggies are tender.
5. Remove the chicken and shred it or dice it up. Alternatively, shred directly in the slow cooker using tongs or forks. Return shredded chicken to the pot if removed.
6. In a bowl, whisk together the heavy cream and cornstarch, then pour into the slow cooker.
7. Add frozen peas and stir it all together. Cover and cook on high for another 30 minutes (or until the peas are tender).
8. Optional: Top with some chopped parsley before serving.
9. Then enjoy!

Nutrition Facts

Servings 6

Serving Size 1 bowl (approx. 1.5 cups)

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 21 gg33%

Saturated Fat 11 gg56%

Trans Fat 0.5 gg

Cholesterol 125 mgmg42%

Sodium 720 mgmg30%

Potassium 780 mgmg23%

Total Carbohydrate 24 gg8%

Dietary Fiber 4 gg16%

Sugars 5 gg

Protein 26 gg52%

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Calcium 80 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Celery Tip: When cutting celery, it is up to you if you want to use the tops or not. I usually cut the celery off at the top and remove that part as well as the white part at the bottom and just use the center.
• Sodium Sensitivity: If you are at all sensitive to salt in recipes, I would recommend using no-sodium chicken broth. Remember that the packets of chicken gravy and ranch seasoning also contain salt.
• Thickening Tip: If the stew is still too thin after adding the cornstarch slurry, mix another 1 tbsp cornstarch with 2 tbsp water, stir into the stew, and cook on high for another 10 minutes.
• Leftovers: Store in an airtight container for up to 3 days. Reheat on stove or microwave. Freezing is possible but may alter texture (especially potatoes).

Keywords: crock pot chicken stew, slow cooker chicken stew, creamy chicken stew, easy chicken dinner, comfort food stew