Crock Pot Chicken Stew

3 small white bowls of chicken stew with potatoes, carrots, and celery in a tomato broth.

My crock pot chicken stew recipe has the flavors and textures you want in a cozy soup, like thick pieces of potatoes and carrots, but stays on the lighter side of comfort foods with a thin tomato broth and lean shredded chicken. This slow cooker chicken stew is super easy to prep and tastes amazing!

Prep Time15

Total Time4 15

Course: Main, Main Course

Cuisine: American

Servings: servings

Calories: 140kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

2 strips thick-cut bacon chopped
1 ½ cups diced onion
1 ½ cups diced celery
1 ½ cups diced carrots
3 cloves garlic minced
4 cups chopped baby red potatoes 1-inch cubes about 1½ lbs
1 – 1 ½ pounds chicken breast
3 cups water
28 ounce can diced tomatoes
5 teaspoons chicken base or bouillon
1 bay leaf
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
Salt and pepper

US Customary - Metric

Instructions

Chop all the produce. Set a large skillet on the stove top over medium heat.
Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, and garlic. Sauté for 3 to 5 minutes until the onions are soft and silky.
Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, carrots, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.
The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.

Video

Notes

Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.

This is a wonderful meal for prepping, and the leftovers are delicious! Let the stew cool at room temperature before transferring it to an airtight container. Store in the fridge for up to 4-5 days.

It’s a great recipe for making ahead and freezing leftovers! First, I transfer the cool stew to an airtight container, then wrap it in a layer of aluminum foil for extra frost protection. It keeps well in the freezer for up to 3 months, and it's best to thaw in the fridge overnight before reheating.

Nutrition