What I loved about this slow cooker chicken stew is that you only need enough chicken say, from leftovers, and the rest is mainly vegetables. Indeed, I had roast chicken leftover and we were a little tired of soup. It’s funny how one can trick their mind when eating something because really, this really is just a soup with less liquid and more vegetables. The heartiness makes it better somehow.
How to Make Slow Cooker Chicken Stew
- Place the chicken, garlic, seasoning and vegetables into the slow cooker. Pour the broth over the vegetables.
- Cook on low for 7-8 hours, until the vegetables are soft.
- Take the cornstarch and mix it into the cream.
- Stir into the stew, quickly whisking it in.
- Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness.
Use Leftovers to Make Slow Cooker Chicken Stew
A confession: My crock pot has literally not left my counter the past month. I’ve washed it and put it right back into the same place to be used again. I am quite seriously making almost everything in the crock pot lately, from stews to roasts to pasta. We are so busy – like every other family right now- that the only way we are going to have a nice hot home cooked meal is if I throw something in the crock pot for when we get home.
Slow Cooker Chicken Stew Tips & Tricks
- The chicken is going to break down and shred throughout the stew, which makes those two cups go a long way in the end.
- Play around with the vegetables you like in it, I love mushrooms in my stew and thought they were just fantastic for a nice change. Add onions, celery, mushrooms, whatever your heart desires.
- Now, there are a lot of people that don’t like the way that chicken breaks down after slow cooking all day. IF you are one of those people, then add cooked chicken in at the very end to heat it up. You have a choice of which method you want to do here.
- Play around with the thickness at the end, depending on what vegetables you put in, there will be more/less liquid. Mushrooms and celery add liquid, potatoes and carrots not as much.
I’m thinking my crock pot deserves a name, he’s been working so hard and heck, will continue to work hard. I can’t remember the last time I used it so much, three or four times a week is a new record for me.
Has your crock pot been doing overtime with the Holiday rush, snowy weather and cold days?
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Slow Cooker Chicken Stew
- Prep Time
- 20 minutes
- Cook Time
- 8 hours
- Total Time
- 8 hours 1 minute
- Karlynn Johnston
- 3 large skinless, boneless chicken breast cut into large chunks
- 2 cups diced potatoes
- 1 cup chopped onion
- 2 cups sliced carrots
- 1-2 stalks celery chopped
- 1 pound mushrooms, washed and sliced in half
- 1 tbsp minced garlic
- 1-2 tsp poultry seasoning adjust to taste
- 6 cups chicken broth
- 3 tbsp cornstarch
- 1/2 cup heavy cream
Place the chicken, vegetables, garlic and seasoning into the slow cooker.
Pour the chicken broth over the vegetables.
Cook on low for 7-8 hours, until the vegetables are soft.
Take the cornstarch and mix it into the cream.
Stir into the stew, quickly whisking it in.
Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness.
Serve and enjoy.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.