Hearty Slow Cooker Chicken Stew

This slow cooker chicken stew is simple, reliable and genuinely comforting. A little prep at the start of the day or the night before and you’ve got a proper, balanced meal waiting for you later.

It’s low effort, full of flavour and the kind of recipe you’ll come back to when you just want something that works.

A bowl of slow cooker chicken stew filled with chicken, carrots, potatoes, and herbs

Ingredients You’ll Need

• 3 large chicken breasts

• 1 tbsp olive oil

• 1 large onion, diced

• 2 carrots, sliced

• 2 garlic cloves, crushed

• 500g baby potatoes, halved

• 1 chicken stock cube

• 600ml boiling water

• 1 tsp italian mixed herbs

• ½ tsp thyme (optional but lovely)

• Salt & black pepper

• 1 tbsp plain flour/gravy granules (for thickening)

• 2 tbsp double cream (optional, for a creamier finish)

Tools You’ll Need

• Chopping board

• Sharp knife

• Frying pan

• Slow cooker

• Wooden spoon

Method

1. Preheat your oven to 190°C. Season the chicken breasts with salt, pepper and a little mixed herbs. Bake for 20–25 minutes until cooked through. Once done, let them rest slightly.

   
   

2. Heat olive oil in a frying pan over medium heat. Add the onion and carrots and cook gently for 5-7 minutes, until softened. Add the crushed garlic and cook for another minute.

   
   

3. Dissolve a chicken stock cube in 600ml boiling water. Pour this into the pan with the vegetables and stir. Add your halved baby potatoes, Italian mixed herbs, Worcestershire sauce, salt and pepper. Bring everything to a gentle boil for a few minutes.

   
   

4. Pour the entire mixture into your slow cooker. Add the cooked chicken and stir to combine, feel free to leave them as full breasts for now and shred once cooked in the slow cooker.

5. Cook on LOW for 4–6 hours. The potatoes should be tender and the flavours fully developed. If adding peas, stir them in for the final 20–30 minutes.

   
   

6. Taste and adjust seasoning if needed. Instead of flour, I use gravy granules to thicken the stew. For a creamier stew, stir in 1-2 tablespoons of double cream right at the end.

   
   

Tips for the Best Slow Cooker Chicken Stew

• Use chicken thighs for more flavour; thighs stay moist and tender better than breasts during slow cooking.

• Cut vegetables evenly; this ensures they cook at the same rate.

• Adjust seasoning at the end; taste the stew before serving and add more salt or pepper if needed.

• Add fresh herbs last; if you have fresh parsley or thyme, sprinkle some on top just before serving for a burst of freshness.

Serving Suggestions

This chicken stew pairs well with crusty bread or over a bed of rice. Leftovers reheat well and can be packed for lunch the next day.

This stew is a balanced meal that keeps you full without feeling heavy. The chicken provides around 30–35g of protein per serving. As a rough guide, each serving comes in at approximately 500 calories depending on portion size and whether you add cream.

Want to know how I make my suet free dumplings? Feel free to take a look at my other recipes.