🍲 Slow Cooker Chicken Stew (Creamy Without Cream)
This Slow Cooker Chicken Stew is the ultimate cozy comfort food. It’s rich, hearty, and naturally creamy without using heavy cream. Slow cooking allows the chicken to become tender while the vegetables soak up all the savory flavors. Perfect for chilly days, this wholesome stew is filling, nutritious, and incredibly easy to prepare.
🧾 Ingredients
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1½ lbs boneless skinless chicken thighs or breasts, cut into chunks
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3 medium potatoes, peeled and diced
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2 carrots, sliced
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2 celery stalks, chopped
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1 small onion, diced
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3 cloves garlic, minced
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3 cups chicken broth
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1 cup mushrooms, sliced
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1 cup frozen peas
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2 tablespoons olive oil or butter
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2 tablespoons flour (or cornstarch for gluten-free)
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon paprika
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½ teaspoon black pepper
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¾ teaspoon salt (adjust to taste)
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½ cup milk or evaporated milk (optional for extra creaminess)
👩🍳 Instructions
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Prepare the ingredients
Chop all vegetables and cut the chicken into bite-sized pieces. -
Add to slow cooker
Place chicken, potatoes, carrots, celery, onion, garlic, and mushrooms into the slow cooker. -
Add seasoning and broth
Pour in chicken broth and add thyme, parsley, paprika, salt, and pepper. Stir gently. -
Slow cook
Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken and vegetables are tender. -
Thicken the stew
Mix flour with a little water to form a slurry and stir it into the stew during the last 20–30 minutes of cooking. -
Add peas and milk
Stir in frozen peas and optional milk for extra creaminess. Let it cook until thick and heated through. -
Serve
Taste and adjust seasoning. Garnish with fresh parsley if desired.
🍽️ Serving Suggestions
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Serve with crusty bread or warm dinner rolls.
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Pair with a simple green salad for a balanced meal.
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Add a sprinkle of grated parmesan for extra flavor.
💡 Tips
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Use chicken thighs for a richer, more tender stew.
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Mash a few potatoes in the stew to create natural creaminess without cream.
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Add corn or green beans for extra vegetables.
❓ Q & A
Q: Can I make this stew dairy-free?
Yes. Simply skip the milk—the potatoes naturally thicken the stew.
Q: Can I freeze chicken stew?
Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Q: Can I cook it on the stovetop instead?
Yes. Simmer everything in a large pot for 35–45 minutes until the chicken and vegetables are tender.
Q: How can I make it thicker?
Add more flour slurry or mash some potatoes directly in the stew.
Q: Can I use leftover chicken?
Yes. Add cooked shredded chicken during the last 30 minutes of cooking.
