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Slow Cooker Chicken Stew

This hearty slow cooker chicken stew is made by combining chicken breasts, potatoes, leeks, carrots, celery and lots of lovely seasoning in a tomato based sauce. It’s the perfect easy set and forget meal, and only requires 5 minutes of prep!
Prep Time5 mins
Cook Time6 hrs
Course: Dinner
Cuisine: American
Keyword: carrot, chicken, dairy free, gluten free, potatoes, stew
Servings: 4
Calories: 382kcal
Author: Tonje
Cost: cheap




  • Dice the potatoes and chicken, and finely chop the carrots, leek, celery and onion. Add these, along with all the other ingredients to a slow cooker.
  • Cook the slow cooker chicken stew on high for 3-5 hours, or on low for 6-8 hours. Although either method works, I find that stews tend to taste slightly better if they are cooked on the low setting.
  • If you want to thicken your stew slightly, you can combine 1 tablespoon of cornflour or cornstarch with 1 tablespoon of water in a small bowl to form a paste, then stir this in with the stew about 30 minutes before serving.



  • Avoid removing the lid from the slow cooker while it cooks. This will allow a lot of heat to escape, and increase the cooking time of the dish significantly.
  • If the stew has finished cooking, but you’re not ready to serve it yet, most slow cookers have a “warm” setting, allowing you to keep the stew warm for a few hours without cooking it further.
  • Cut the potatoes into bite sized pieces. If they are cut into large chunks, they could require more time to cook through.
  • You can totally use boneless skinless chicken thighs if you prefer.


Calories: 382kcal | Carbohydrates: 42g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 1202mg | Potassium: 1724mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5454IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 3mg