This Creamy Chicken Stew is a comforting slow cooker meal that’s easy to put together with minimal prep. Packed with tender chicken and veggies in a rich, creamy broth, it's a hearty and satisfying dinner the whole family will enjoy.
Recipe Summary
- What It Is: A creamy stew loaded with tender chicken, vegetables, and a rich, comforting broth.
- Why You’ll Love It: Easy prep, cozy flavors, and a dinner that practically cooks itself.
- Time & Effort: Simple dump-and-go slow cooker recipe.
- Flavor Profile: Savory, creamy, and hearty with classic comfort-food vibes.
- Customizable: Add extra veggies, make it gluten-free, or stir in cream cheese for extra richness.
- Make-Ahead Friendly: Stores and reheats well for quick leftovers during the week.
If you’re like me, slow cooker meals are always a win for busy families. With everyone on different schedules, a dinner that practically cooks itself is a lifesaver!
This creamy chicken stew recipe is one of my favorites. It’s got juicy, tender chicken and nutrient-rich veggies in a rich, flavor-packed broth. It’s delicious, hearty, creamy, and so easy to make. I mean, what’s not to love?!
For more creamy crockpot recipes, check out my crack chicken chili and my creamy potato and hamburger soup next.
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Why You Will Love This Recipe
- Fuss-Free: Add everything to the slow cooker and let it work its magic while you go about your day. Then, shred the chicken, stir in the cream, and you’re ready to eat!
- Simple Ingredients: This creamy crockpot chicken stew is made with common ingredients that are easy to find at most grocery stores.
- Family Favorite: It’s filling, comforting, and works any night of the week, making it perfect for busy (and hungry) families!
Ingredients
- Chicken: I prefer bone-in chicken breasts because they stay juicier and add more flavor to the stew as it cooks. Boneless, skinless chicken breasts or thighs also work, but may need a slightly shorter cook time to prevent drying out.
- Vegetables: I used carrots, celery, red potatoes, onion, and garlic for this chicken and vegetable stew. They add plenty of flavor plus bulk up the stew.
- Cream of Chicken Soup: Helps thicken the stew and adds both creaminess and richness.
- Chicken Broth: Adds depth of flavor and keeps the stew from becoming too thick. You can use store-bought or try my rotisserie chicken chicken broth for a delicious homemade option.
- Seasonings: Salt and pepper build the base flavor, while paprika adds warmth, Italian seasoning brings herby depth, and a bay leaf gently infuses the stew with savory richness as it cooks.
- Heavy Cream: Stirred in after cooking to add more creaminess.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use gluten-free cream of chicken soup and ensure your broth is also gluten-free.
- More Veggies: Stir some peas, corn, and/or green beans into the chicken and vegetable stew during the last 30 minutes of cooking.
- Extra Creamy: Stir in some room temperature cream cheese with the heavy cream for an even richer stew.
How to Make Chicken Stew in the Slow Cooker
To get started making this chicken stew recipe, lightly coat your crockpot with cooking spray and chop your vegetables.
Step 1: Add veggies to the crockpot. Place the carrots, celery, potatoes, onion, and garlic in the bottom of the slow cooker.
Step 2: Add chicken and seasonings. Put the chicken on top of the veggies and season with salt, pepper, paprika, and Italian seasoning. Then, add the bay leaf.
Step 3: Mix soup and broth. In a bowl, whisk together the cream of chicken soup and chicken broth.
Step 4: Pour in the mixture. Add the cream of chicken soup and broth mixture to the crockpot.
Step 5: Cook. Set the slow cooker to low for 5-6 hours or high for 3-4 hours. When the chicken is fully cooked and the veggies are tender, remove the chicken from the crockpot.
Step 6: Add the cream. Pour the heavy cream into the crockpot and stir to incorporate.
Step 7: Shred the chicken. Use two forks to shred the chicken.
Step 8: Add the chicken and serve. Stir the shredded chicken into the stew, then serve and enjoy!
Expert Tips
- Add cream at the end: Stirring in the heavy cream after cooking prevents it from separating, which can happen when it’s exposed to high temperatures.
- Remove the bay leaf: While the bay leaf adds flavor during cooking, it isn’t meant to be eaten. Be sure to remove it before serving.
- Storing and reheating: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat the stew on the stovetop or in the microwave, adding a little more broth if it has thickened too much.
Serving Suggestions
- Enjoy a warm bowl of stew with crusty bread, biscuits, or honey cornbread for dipping.
- For a starter, try this colorful Brussels sprout salad or this beetroot feta salad.
- Be sure to save room for dessert! These strawberry filled cupcakes or strawberry cheesecake cookies are two delectable choices.
Creamy Chicken Stew Recipe FAQs
It’s not necessary to sear the chicken first before adding it to the slow cooker. The chicken cooks fully in the crockpot and stays perfectly tender without that extra step.
The stew may look too thin at first, but it does thicken as it sits, so be sure to allow it to sit uncovered for a few minutes. If it’s still too thin for your liking, you can mash some of the potatoes directly in the slow cooker before adding the chicken back in.
More Delicious Crockpot Chicken Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Slow Cooker Chicken Stew (Creamy)
Ingredients
- 2 cups sliced carrots
- 2 cups chopped celery
- 6 red potatoes diced
- 1 small onion chopped
- 3 cloves garlic minced
- 2 cans cream of chicken soup
- 2 cups chicken broth
- 1-2 bone-in chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 bay leaf
- ½ cup heavy cream
Instructions
- Prepare the slow cooker by lightly coating it with cooking spray.
- Add the carrots, celery, red potatoes, onion, and garlic to the slow cooker.
- Stir in the cream of chicken soup and chicken broth until combined.
- Nestle the chicken breasts on top of the vegetables and season with salt, black pepper, paprika, Italian seasoning, and add the bay leaf.
- Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- Carefully remove the chicken from the slow cooker and set aside.
- Stir in the heavy cream until smooth.
- Shred the chicken and return it to the slow cooker, stirring to combine.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm.
Notes
- Be sure to remove the bay leaf before serving the stew as it’s not meant to be eaten.
- If you’ve got some frozen veggies on hand like peas, corn, or green beans, feel free to add them to the stew during the last 30 minutes of cooking.
- The stew can be stored in an airtight container in the refrigerator for 3-4 days and reheated on the stovetop or in the microwave.
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