Slow Cooker Creamy Chicken Stew

Published on September 12, 2015 By Lauren

Looking for something easy, cheap and super filling for dinner? This crockpot chicken stew will satisfy EVERYONE in your family!

Some recipes are just so easy, so satisfying and so cheap that I could make them every week. This crockpot chicken stew is one of those.

In fact, I just made this for the first time yesterday, and the whole family was so thrilled with it that I just had to write up this post immediately. The chicken, the veges, the potatoes – this is one complete meal as-is. But, you might want some rolls to “clean” your bowl with. The gravy-type sauce of this stew is AH-MAZE-ING.

Did I mention how easy it is? Or how this is the perfect freezer meal? If you don't want to make it now, you could just throw it all in a freezer bag raw (except for the butter, milk and flour) and freeze for several months.


Here are the ingredients. Note that I used about 1 1/2 chicken breasts in this and cut them into chunks. Also, this shows 2 celery stalks, but I only used 1.

Veges in Crockpot

Chop up the vegetables and put them in the crockpot.

With Chicken and Spices

Top with the chicken, spices and the water. Put the lid on and cook it for several hours (low for 8 hours, medium for 6 hours, and high for 4 hours).

Flour in butter

After it's done cooking and you are almost ready to serve, it's time to add our thickener to give it that smooth, creamy, gravy-type sauce that kicks this dish up several notches. There are 2 ways to do this:

  • Cornstarch in water or milk
  • Roux

I usually always prefer a roux. It's smoother and has a deeper flavor. It only takes 5 minutes and is super easy. Start by melting 2 Tbsp of butter in a small sauce pan over medium heat. Once it melts, add 2 Tbsp of all purpose flour. We make our dishes gluten-free in this house, so we simply used a gluten-free baking flour.

[To us cornstarch, whisk 1/2 cup of milk in a bowl with 2 Tbsp is cornstarch. Once blended, add to the crockpot and mix. Cover and let it cook for another 20 minutes.]


Get your whisk out and stir it constantly for a few minutes over medium heat. After about 5 minutes, it will change to a brown color. You can cook it for longer if you want and it will get darker, but you don't need to.


Then add the milk and whisk it for just another minute until it is blended well and is thick and bubbly.

Stew in Crockpot

Add it back to the stew and mix it in really well.

Serve it up in bowls with some rolls on the side! Enjoy!

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!


Slow Cooker Creamy Chicken Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4
Looking for something easy, cheap and super filling for dinner? This crockpot chicken stew will satisfy EVERYONE in your family!
  • 1 - 1.5 lbs. boneless skinless chicken breast, chopped into chunks
  • 1 cup baby carrots, chopped
  • 1 stalk of celery, chopped
  • 3 medium sized red potatoes (or several baby red potatoes), chopped into chunks
  • 1/2 onion, chopped
  • 1 clove of garlic, minced or pressed
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1 cup water
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/2 cup milk (2% or whole preferably)
  1. Place vegetables in bottom of slow cooker.
  2. Top with chicken, spices and water.
  3. Cook on high for 4 hours, medium for 6 hours or low for 8 hours.
  4. In a small sauce pan, melt butter over medium heat.
  5. Add flour and whisk constantly for about 5 minutes, or until it turns a deep brown color.
  6. Add milk and whisk until thick and bubbly.
  7. Add the thickened sauce to the slow cooker and mix in well until sauce is blended.
  8. Serve with some crusty bread or rolls.

Slow Cooker Chicken Stew FB

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  • I made this last night and it was good but felt that I’d like to try and jazz it up a bit. I didn’t have parsley so I used rosemary instead and I’m wondering if maybe next time I could substitute white wine or beer for some of the water? I’m new to the slow-cooking world and don’t if cooking with alcohol works…thanks for your help!

  • Ok, I don’t think I’ve ever commented on a recipe, but I always read the comments before I try one out to make sure it came out ok for others. So to those of you who are doing exactly that…This came out perfectly for me. I also realized that I have been making roux incorrectly for years. Oops. So thank you for the clear instructions. The only thing I did different than the recipe was to substitute a chicken bullion cube instead of 1 tsp of the salt. Even my picky 6-year old liked this. Definitely a keeper!

  • This stew is fantastic ! Also, the ease of preparation and an ingredient list that doesn’t require a long shopping trip for 20 specialty items you’ll never use again makes this an easy one to give a try. Thank you for sharing it.

  • I using white wine. Moscatto to be specific. I have been cooking for a long time, and grew up in a family restaurant, so I learned young that so long as you balance the flavors with their opposite, wine adds a bit of depth to any dinner meal. For example, the moscatto I use is sweet, so I add a smidge extra of garlic, some sage, black pepper and kosher salt, to balance the sweet with some savory. I do this with almost everything. Red merlot or pinot niore when cooking with red meat, and moscatto or a dryer white when using white meat or fish. Sometimes I also use beer or bourbon depending on the flavor I am going for. Just make sure to substitute some of the water, not adding to the liquid or it will affect the consistency. If you dont want to use chicken broth, a good thing to keep on hand us better than bouillon in beef and in chicken, which is a paste. Of course use the chicken for this one 😉

  • Made this recipe today on the stove instead the crockpot. It tasted amazing! I am usually nervous trying out a new recipe because of picky eaters…My toddler ate 3 bowls…3 big bowls all by herself. My hubby texted me few times how amazing dinner was 🙂 I did use a little bit broth.
    Thank you, I can’t wait to try out more recipes from here!

  • I loved this recipe. I made a homemade broth from a smoked chicken though. We made it as a gluten-free comfort food at the cidery I work at. It was well received.

  • Is there an ingredient missing, some stock or something like that? 1 cup of water does not seem like enough liquid for it to cook in. Ours has come out like a vegetable paste

  • It is a great recipe. So quick and easy. I always use stock instead of water, and usually a bit more than the recipe suggests. I have often doubled the recipe with good results. I have also used the “stew” as a filling for “pot pies”. I use an oven proof, individual bowl, fill with the cold stew and top with a puff pastry. It’s awesome.

  • Hi,
    I wanted to know if there was anything specific I should do to make this more of a frozen dump meal? I don’t understand how the Roux would freeze.. Thank you!

  • This stew is delicious!! I made it a couple weeks ago and everyone devoured it. My husband practically inhaled it. My sister-in-law left my home with the recipe and a few days later she made it for her family. I just made it again, it’s too good. I made it with the flour, butter and milk roux and switched out the water for chicken broth. Thank you so much for sharing this wonderful recipe with us

  • This stew is delicious! I used Vegetable Broth instead of water and Russet Potatoes and I am very impressed with this recipe! Definitely a keeper!

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