Crockpot chicken stew is creamy rich comfort food with barely any work. Just set it and forget it and come home to a delicious, cozy meal the whole family will love.
I am a huge fan of slow cooker cooking.
Why do the work when a kitchen appliance can do it all for you and make a delicious, hearty meal?
This chicken stew is one of my favorite things to throw in my slow cooker.
It’s packed with veggies and tender shredded chicken in a rich, creamy base.
And it’s perfect for dunking in thick slices of bread or serving it over a pile of light, fluffy buttermilk biscuits just the way my southern Grandma would!
Ingredients
To make this you’ll need:
- Chicken breasts– Boneless, skinless breasts you’ve trimmed of the extra fat.
- Condensed soups– I use one can of cream of chicken and one of cream of mushroom, but you could use any combination of cream of that you have or like.
- Milk– Whole milk is a must. Don’t substitute for a lower fat milk because the higher fat keeps it from curdling as it cooks.
- Chicken bouillon base– Like Better Than Bouillon.
- Chicken broth– The amount you add will depend on exactly what texture you want the stew.
- Sour cream– Full fat sour cream that you’ve let come to room temperature before adding.
- Spices– Garlic powder, dried oregano, Italian seasoning, black pepper, and seasoned salt.
- Veggies– Baby potatoes like Yukon gold or red varieties, sliced carrots, diced onion, sliced celery, and frozen peas.
- Heavy cream– Don’t substitute for a lower fat cream and make sure you warm it through before stirring it into the soup.
How to Make
Making this hearty stew is so easy!
Start by seasoning the chicken with Italian seasoning, oregano, garlic, and some pepper.
Then lightly spray the bowl of the slow cooker with non stick cooking spray and put the seasoned chicken breasts in the bottom of it.
Add the potatoes, onion, carrots, and celery around the chicken and stir to mix the veggies together.
Whisk the milk, bouillon, room temperature sour cream, cream of soups, and broth together in a separate bowl.
Then, pour this mixture evenly out over top of the chicken and veggies.
Put the lid on the slow cooker and cook on low for 8 hours or until the potatoes are fork tender.
After 8 hours, the chicken should be ready to fall apart.
Gently break it up into small pieces with the back of a sturdy wooden spoon.
Stir in the peas, warmed cream, and seasoned salt. Taste and adjust seasonings to suit your tastes, if needed.
Ladle the soup into bowls, and serve hot with crusty bread or crackers.
Enjoy!
Storing leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat over low heat, stirring occasionally.
Tips and tricks
- Want more veggies in your stew? Green beans and corn both are delicious additions.
- To prevent the dairy additions from curdling, several need to be added in a specific manor. For example, the milk needs to be whole since the higher fat content prevents it. The sour cream should be at room temperature, NOT chilled. The heavy cream needs to be tempered before being stirred in.
- To temper the cream, warm it in a small pot on the stove top. Do NOT try to bring it to a boil, just warm it through before stirring it into the finished soup.
Other Slow Cooker Stews
This crockpot chicken stew is one of our favorite hearty cold weather recipes. Make it and enjoy!
Looking for other slow cooked stews? Try these:
- Crockpot Beef & Noodles
- Slow Cooker Chicken Parmesan Soup
- Cranberry Beef Stew
- Crockpot Buffalo Chicken Soup
If you’ve tried this CROCKPOT CHICKEN STEW, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Chicken Stew
Ingredients
- 3-4 chicken breasts
- 1/2 tsp garlic powder
- pinch dried oregano
- black pepper
- 1 can cream of chicken condensed soup
- 1 can cream of mushroom condensed soup
- 3/4 cup whole milk
- 2 tsp chicken bouillon base
- 2 1/2b - 3 cups chicken broth plus more for thinning at the end, if desired
- 1 cup sour cream at room temperature
- 6 cups baby/bite sized potatoes Yukon gold or red varieties will both work
- 2 cups thinly sliced carrots
- 1 large onion peeled & diced
- 4 stalks celery thinly sliced
- 1 cup heavy cream warmed
- 1 cup frozen peas thawed
- 1/4 tsp seasoned salt
Instructions
- Season the chicken with Italian seasoning, oregano, garlic, and some pepper.
- Lightly spray the bowl of the slow cooker with non stick cooking spray, and then place the seasoned chicken breasts in the bottom of it.
- Add the potatoes, onion, carrots, and celery around the chicken. Stir gently, if needed, to mix them together a bit.
- In a separate mixing bowl add the milk, bouillon, sour cream, cream of soups, and broth. Whisk everything together until the mixture's evenly combined. Pour this mixture evenly out over top of the chicken & veggies.
- Cover & cook on low for 8 hours, or until the potatoes are fork tender. The chicken should be ready to fall apart, break it up into small pieces with the back of a sturdy wooden spoon.
- Stir in the peas, warmed cream, and seasoned salt. Taste and adjust seasonings, if needed.
- Ladle the soup in to bowls, and serve hot with crusty bread or crackers.
Notes
- Want more veggies in your stew? Green beans and corn both are delicious additions.
- To prevent the dairy additions from curdling, several need to be added in a specific manor. For example, the milk needs to be whole since the higher fat content prevents it. The sour cream should be at room temperature, NOT chilled. The heavy cream needs to be tempered before being stirred in.
- To temper the cream, warm it in a small pot on the stove top. Do NOT try to bring it to a boil, just warm it through before stirring it into the finished soup.
Nutrition
All of these recipes sound delicious!
Thank you!