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This hearty and healthy Slow Cooker Chicken Stew is so flavorful, satisfying and delicious. Made with juicy chicken thighs, soft and tender carrots, potatoes, and peas, fresh herbs and dry white wine that elevate all the flavors. All while it cooks low and slow in the slow cooker. It all comes together for one creamy, dairy-free and gluten-free meal.
Slow Cooker Chicken Stew
Slow cooker meals always come to the rescue on any busy day. Nothing better than a “set it, and forget it” kind of meal. Made with just a few ingredients, this Slow Cooker Chicken Stew is delicious and super easy to prep. This hearty and healthy stew is so flavorful, satisfying and filling.
Made with juicy chicken thighs, soft and tender carrots, potatoes, and peas, fresh herbs and dry white wine that elevate all the flavors. All while it cooks low and slow in the slow cooker. It all comes together for one creamy, dairy-free and gluten-free meal.
Ingredients needed to make Slow Cooker Chicken Stew:
- Chicken Thighs– Chicken thighs have more flavor. You can use chicken breasts too if that’s what you have available.
- Veggies– Carrots, gold Yukon potatoes, onions, and frozen peas.
- Fresh Herbs and Spices– Fresh thyme, fresh rosemary, bay leaf, garlic, pink sea salt and black pepper.
- Coconut Aminos– A healthy way to add flavor and depth to broth while keeping it gluten-free.
- Chicken Broth– I like using low-sodium to keep the salt content in my chicken stew under control.
- Unsweetened Almond Milk– Makes the stew creamy while keeping it light. You can also use cashew milk.
- Dry White Wine– Adds so much flavor to this chicken stew. If you don’t consume alcohol you can omit it all together.
- Arrowroot Flour– Thickener for chicken stew while keeping it gluten-free.
Equipment needed to make Slow Cooker Chicken Stew:
- Cast Iron Skillet or any non-stick skillet– To lightly sear chicken pieces until browned.
- Slow Cooker– A slow cooker that is at least 6 quarts.
How to make Slow Cooker Chicken Stew:
- Step 1– Start by prepping your ingredients; Pat chicken thighs dry and cut into bite sized pieces. Season with salt and pepper. Peel and cut carrots into 1/2 inch diagonal pieces. Cut yellow onion into chunks and mince garlic. Finely chop thyme and rosemary. Dice potatoes into 1/2 inch cubes (do this after prepping chicken and right before you are ready to add into slow cooker. This will prevent potatoes from turning brown as they sit).
- Step 2– Place a large skillet on stovetop and drizzle with olive oil. Turn heat to medium-high and bring oil to a heat. Add chicken pieces on heated skillet and sear for about 5-6 minutes. Until it starts to brown. They do not need to be cooked all the way. Transfer browned chicken to slow cooker.
- Step 3– Add into slow cooker and right over chicken; garlic, onions, rosemary, thyme, coconut aminos, dry white wine, pink sea salt and black pepper. Give everything a good stir to combine with chicken. Add in carrots and potatoes. Pour in bone broth and add in bay leaf. Give a good stir to combine once again.
- Step 4– Cover slow cooker and set on low for 7-8 hours.
- Step 5– Add arrowroot flour to almond milk and whisk together until there aren’t any lumps of flour left. Pour over chicken stew and stir to combine. Stir in frozen peas and cover slow cooker. Continue to slow cook for an additional 20 minutes. Adjust salt and pepper to taste.
- Step 6– Serve chicken stew immediately while still hot. Garnish with fresh thyme if desire.
Tips and Substitutions:
- Don’t skip searing chicken– Browning the chicken and giving it a nice sear gives the chicken more flavor and releases juices that elevate the flavors of the chicken stew.
- Omitting wine– If you don’t want to use wine you can omit and just use more chicken broth. It will make a big difference in flavor though.
- Using dried herbs– Fresh herbs give this chicken stew a fresh and rich flavor. However, you can also use dried herbs if that’s what you have. You can also substitute using thyme and rosemary for Italian seasoning.
- Substitute for coconut aminos– Coconut aminos add depth to the chicken stew while keeping it healthy and gluten-free. If you don’t need the stew to be gluten-free, you can use soy sauce or Worcestershire sauce.
- Whisk flour with milk before stirring– This allows the flour to completely dissolve without leaving any clumps. Adding the flour directly into broth will make it clump and doesn’t dissolve as easily with the rest of ingredients.
- Substitute for arrowroot flour– You can use tapioca flour or cornstarch. These will keep the chicken stew gluten-free.
- Substitute for almond milk– Use cashew milk or coconut milk while keeping it dairy-free.
- Cook chicken stew low and slow– For best results and flavor, cook stew on low for 7-8 hours.
Chicken Stew Variations:
- Add more veggies– Mushrooms would be to good in this stew. Green beans are also a great option.
- Use dried herbs– Fresh herbs give this chicken stew a fresh and rich flavor. However, you can also use dried herbs if that’s what you have. You can also substitute using thyme and rosemary for Italian seasoning.
- Different chicken parts– Chicken thighs have more flavor. You can use chicken breasts too if that’s what you have available. You can also use rotisserie chicken for less prepping.
- Use leftover turkey– This stew is a great way to use up leftover turkey.
- Switch up your potatoes– Use other waxy potatoes that can withstand long cooking times. Russet or Red Bliss are great.
How to serve Slow Cooker Chicken Stew:
This Slow Cooker Chicken Stew is hearty, satisfying and so flavorful. It’s great served just as is. However, you can always serve it with some delicious sides that greatly compliment this stew.
- Toasted French Baguette
- Biscuits
- Gluten-Free Homemade Cornbread
- Gluten-Free Pumpkin Bread
- Almond Flour Crackers
Slow Cooker Chicken Stew FAQ’s:
Is it ok to put raw chicken in slow cooker?
Yes. It is perfectly safe to put raw chicken in the slow cooker. As the chicken cooks in the heat, all bacteria is killed. Browning the chicken first for this stew makes it juicy and tender which elevates the overall flavor of the stew.
Can I make it without wine?
Yes. You can make this chicken stew without wine. Just add more chicken broth to make up for the liquid. However, omitting the dry white wine will affect the flavor of the stew.
Can you make slow cooker chicken stew in advance?
You can certainly make this Slow Cooker Chicken Stew in advance. You can either cook the chicken stew ahead and keep refrigerated for 2-3 days. reheat in the microwave or stovetop.
Another way is to prep your ingredients ahead. Brown chicken, chop carrots, onions, garlic and herbs. Keep ingredients refrigerated and throw in the slow cooker along with the rest of ingredients once you are ready to cook chicken stew.
Is it better to slow cook Chicken Stew on low or high?
It’s better to cook chicken stew on low and slow. This allows for the chicken and veggies to get juicy, soft and tender. Making the stew a lot more flavorful.
Can Chicken Stew be made in the Instant Pot?
To make chicken stew in the Instant Pot simply start by sautéing garlic and onions on “sauté” setting for 1-2 minutes. Add in chicken to brown for 5-6 minutes. Add in the rest of ingredients as indicated in recipe instructions. Place lid on IP and turn steam valve to seal. Place IP on “manual” setting and then set timer for 10 minutes. It will take some time for pressure to build up. Once it does the timer will start to countdown.
Once timer beeps, manually release pressure. Carefully remove lid. Add flour to milk and whisk together making sure there aren’t any lumps. Pour into stew and stir to combine. Add in frozen peas and give them a stir. Set Instant Pot back on “sauté” setting and bring stew to a simmer. Simmer for 5-10 minutes until stew thickens.
Can Chicken Stew be made on the stovetop?
To make chicken stew on the stovetop, place a large pot on it and drizzle with oil. Bring to a heat on medium-high and toss in garlic and onion and sauté for 1-2 minutes. Add in chicken and sauté for 5-6 minutes until browned. Add in the rest of ingredients according to instructions. Bring stew to a boil on high heat.
Once stew is boiling, turn heat down to low and cover pot with lid. Simmer stew for 45 minutes. Add flour to milk and whisk making sure there aren’t any lumps left. Pour into stew and stir to combine. Add in peas and give stew a stir again. Cover pot with lid and allow stew to continue simmering for another 10-15 minutes.
How to store and reheat Slow Cooker Chicken Stew:
Allow Slow Cooker Chicken Stew to completely cool-off. Place in an airtight container and keep refrigerated for 3-4 days. Reheat in the microwave or on stovetop until desired temperature is reached.
Can Slow Cooker Chicken Stew be frozen?
Once Chicken Stew is completely cooled-off, place in a freezer friendly container. Keep frozen for up to 2-3 months. To defrost, place chicken stew in the fridge and allow it to thaw-out overnight. Reheat in microwave or stovetop.
Did you like this Slow Cooker Chicken Stew recipe? You may also like these other healthy and hearty stew/soup recipes:
- Dutch Oven Homemade Beef Stew
- White Chicken Chili with Roasted Poblano Peppers (Instant Pot)
- Chicken Taco Soup (Crockpot)
- Crockpot Sriracha Turkey Chili
- Classic Chicken Noodle Soup
Slow Cooker Chicken Stew
This hearty and healthy Slow Cooker Chicken Stew is so flavorful, satisfying and delicious. Made with juicy chicken thighs, soft and tender carrots, potatoes, and peas, fresh herbs and dry white wine that elevate all the flavors. All while it cooks low and slow in the slow cooker. It all comes together for one creamy, dairy-free and gluten-free meal.
Ingredients
For Chicken
- 1.5 lbs chicken thighs (boneless and skinless)
- 1 tbsp olive oil
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
For Stew:
- 2 large carrots
- 1 yellow onion
- 3-5 cloves of garlic
- 2 gold Yukon potatoes
- 1.5 tsp pink sea salt
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 1 bay leaf
- 1.5 cups chicken broth (low-sodium)
- 1 cup unsweetened almond milk
- 2 tbsp arrowroot flour
- 1 tbsp coconut aminos
- 1/2 cup dry white wine
- 1/2 cup frozen peas
Instructions
-
Start by prepping your ingredients; Pat chicken thighs dry and cut into bite sized pieces. Season with salt and pepper. Peel and cut carrots into 1/2 inch diagonal pieces. Cut yellow onion into chunks and mince garlic. Finely chop thyme and rosemary. Dice potatoes into 1/2 inch cubes (do this after prepping chicken and right before you are ready to add into slow cooker. This will prevent potatoes from turning brown as they sit).
-
Place a large skillet on stovetop and drizzle with olive oil. Turn heat to medium-high and bring oil to a heat. Add chicken pieces on heated skillet and sear for about 5-6 minutes. Until it starts to brown. They do not need to be cooked all the way. Transfer browned chicken to slow cooker.
-
Add into slow cooker and right over chicken; garlic, onions, rosemary, thyme, coconut aminos, dry white wine, pink sea salt and black pepper. Give everything a good stir to combine with chicken. Add in carrots and potatoes. Pour in bone broth and add in bay leaf. Give a good stir to combine once again.
-
Cover slow cooker and set on low for 7-8 hours.
-
Add arrowroot flour to almond milk and whisk together until there aren't any lumps of flour left. Pour over chicken stew and stir to combine. Stir in frozen peas and cover slow cooker. Continue to slow cook for an additional 20 minutes. Adjust salt and pepper to taste.
-
Serve chicken stew immediately while still hot. Garnish with fresh thyme if desire.
Recipe Notes
Tips and Substitutions:
-
- Don’t skip searing chicken– Browning the chicken and giving it a nice sear gives the chicken more flavor and releases juices that elevate the flavors of the chicken stew.
- Omitting wine– If you don’t want to use wine you can omit and just use more chicken broth. It will make a big difference in flavor though.
- Using dried herbs– Fresh herbs give this chicken stew a fresh and rich flavor. However, you can also use dried herbs if that’s what you have. You can also substitute using thyme and rosemary for Italian seasoning.
- Substitute for coconut aminos– Coconut aminos add depth to the chicken stew while keeping it healthy and gluten-free. If you don’t need the stew to be gluten-free, you can use soy sauce or Worcestershire sauce.
- Whisk flour with milk before stirring– This allows the flour to completely dissolve without leaving any clumps. Adding the flour directly into broth will make it clump and doesn’t dissolve as easily with the rest of ingredients.
- Substitute for arrowroot flour– You can use tapioca flour or cornstarch. These will keep the chicken stew gluten-free.
- Substitute for almond milk– Use cashew milk or coconut milk while keeping it dairy-free.
- Cook chicken stew low and slow– For best results and flavor, cook stew on low for 7-8 hours.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
