Slow Cooker Chicken Stew

Name: Slow Cooker Chicken Stew
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 3 slices bacon; 1 pound boneless, skinless chicken thighs; 1 stalk celery (diced); 1 small yellow onion (diced); 5 cloves garlic (minced); 1 pound red potatoes (diced); 1 tablespoon dried thyme; 3 cups chicken broth; 1 tablespoon balsamic vinegar; 1 teaspoon Worcestershire sauce; 1/2 cup white wine (we used Sauvignon blanc); 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup flour or cornstarch; 1/2 cup milk

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Slow Cooker Chicken Stew features tender chicken thighs, smoky bacon, and fresh vegetables. It’s a comforting dish that is perfect for chilly nights. The rich flavors from garlic, thyme, and a little white wine create a deliciously savory broth that’s sure to satisfy. Just toss everything into your slow cooker, let it simmer, and enjoy the mouthwatering aroma that fills your home.

Recipes with chicken are the most requested in my home and using the slow cooker is the ultimate solution for busy days when I don’t have time to spend hours in the kitchen. With just a few minutes of prep in the morning or early afternoon, you can assemble crockpot chicken recipes then let the slow cooker work its magic by dinnertime.

From this hearty chicken stew to Creamy Crockpot Chicken and 3 Ingredient Crockpot Pork Chops, embrace the versatility and convenience of crockpot cooking. Whether this is your first time using a slow cooker or you are a seasoned pro, get ready for this crockpot chicken stew to become a regular favorite in your household!

Why You’ll Love Using a Slow Cooker

Time-Saver: Slow cookers allow you to assemble the recipe then have a fully cooked meal by the evening.
Less Clean-Up: With minimal dishes to clean, slow cookers make it easy to enjoy a homemade meal without piles of dishes to tackle afterward.
Ideal for Chicken: Using a slow cooker for chicken produces juicy, tender meat every time – perfect for entertaining guests or encouraging a picky eater to try new foods.

Ingredients

Bacon
Boneless, skinless chicken thighs
Celery
Onion & garlic
Red potatoes
Dried thyme
Chicken broth
Balsamic vinegar
Worcestershire sauce
White wine such as Sauvignon Blanc
Salt & pepper
Flour or cornstarch
Milk

How To Make Slow Cooker Chicken Stew

STEP ONE: Cook the bacon and chicken thighs. In a skillet, cook the bacon over medium heat until it is crispy. Remove with a slotted spoon then crumble when slightly cool. If needed, transfer the bacon to a paper towel lined plate to absorb any excess grease before crumbling.

With the bacon on the side, place the chicken thighs into the skillet with the leftover bacon grease. Cook the chicken for 3-5 minutes until browned on both sides. You will also notice a nice crust forming on the outside of the chicken, which will be packed with flavor.

chicken and vegetables in a crockpot before cooking

roux mixture being added back to a cooked chicken dish in a crockpot

STEP TWO: Layer the ingredients in the crockpot. After browning the chicken thighs, add them along with the celery, onion, garlic, potatoes, thyme, chicken broth, balsamic vinegar, Worcestershire sauce, wine, salt and pepper to the slow cooker. Stir well to coat all the ingredients in the liquid.

STEP THREE: Cook. Cover and cook on high for 3-4 hours or low for 4-6 hours.

STEP FOUR: Thicken the soup. 15 minutes before serving, scoop out 1/2 cup of the hot broth mixture and transfer it to a small bowl. Add the flour and milk to the bowl and whisk until smooth and free of lumps. This will help thicken the stew and give it a creamy texture.

Carefully stir this mixture back into the stew then cover and cook for 15 minutes. Just before serving, stir the crumbled bacon into the soup, garnish with fresh thyme if desired then split between serving bowls.

finished chicken stew on a spoon in a crockpot

Recipe Tips and Notes

Use boneless, skinless chicken breasts instead of thighs if desired without adjusting the cooking time. Fresh chicken is desirable for this recipe for best results. Thaw overnight in the fridge if chicken is frozen the proceed to make this recipe the following day.
Add variety to your meal by serving chicken stew with a different side each time it is served.
Make a flour or cornstarch slurry in a separate bowl then pour into the stew. Adding the thickener straight to the stew in the slow cooker will result in clumping, leading to an uneven texture with bits of uncooked flour.
Taste and adjust the seasoning when the stew is ready and fully cooked. You can add a pinch of salt or more thyme if desired.
Chardonnay or Pinot Grigio are two other white wine alternatives to consider instead of Sauvignon Blanc. Chicken or vegetable broth are great non-alcoholic options that will still add depth to this recipe.

Serving Suggestions for Chicken Stew

Quinoa or Rice: Serve this chicken stew recipe over cooked quinoa or rice. Both gluten-free grains that add a hearty base to the dish.
Pasta: If you prefer pasta, gluten-free pasta, chickpea pasta or lentil pasta are delicious options that do not contain gluten.
Crusty bread: A thick slice of a crusty bread, gluten-free if necessary, can soak up the stew and serve as a filling side.
Steamed or roasted vegetables: To boost the nutritional value of the stew, add steamed or roasted veggies as a side or stirred into the stew. Broccoli, zucchini or carrots are colorful options.

Is This Recipe Gluten-Free?

This chicken stew in crock pot is gluten-free when cornstarch is used instead of flour for the thickener. Double check all ingredients to search for hidden sources of gluten before cooking.

How To Make Dairy Free Chicken Stew

Simply swap the milk to an unsweetened soy or coconut milk to quickly turn this recipe into a dairy-free version. It will be a 1:1 replacement so 1/2 cup of non-dairy milk instead of 1/2 cup of dairy milk.

FAQs

Can I prepare in advance?

Yes, you can assemble the ingredients in the slow cooker insert then refrigerate overnight. The next day, add the insert into the slow cooker base and follow the cooking instructions. If this recipe is desired earlier in the day, you can also cook overnight then have ready by mid-morning.

Why am I searing the chicken before adding it to the slow cooker?

Browning the exterior of the chicken enhances the flavor and adds a nice color to the stew. Searing meat also helps to lock in juices to keep the chicken juicy and tender.

Can I use bone-in chicken?

Yes, bone-in chicken thighs will elevate the flavor, but you will need to remember to remove the bones before serving. For ease, I recommend boneless chicken thighs.

Storage Instructions

If you have leftovers, allow them to cool completely before transferring them to an airtight container. Store the leftovers in the refrigerator and consume them within 2-3 days. To reheat, gently warm the leftovers in the microwave or on the stovetop until heated through.

To freeze, place the cooled leftovers in a freezer-safe container or freezer bag, making sure to remove as much air as possible. Label the container with the date and freeze for up to 3 months. Thaw the chicken stew in the refrigerator overnight before reheating.

Reheating

From the fridge: Take the refrigerated chicken stew out of the fridge. Microwave in 30-second increments, stirring in between, until heated through. Alternatively, place the chicken thighs in a preheated pan on the stove and heat them over medium-low heat until hot, stirring occasionally.

From the freezer: Transfer the frozen chicken stew from the freezer to the fridge and let thaw overnight. Once thawed, reheating in the microwave or on the stovetop.

Regardless of how you reheat, ensure the chicken stew has an internal temperature of 165°F (74°C) before serving.