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Creamy chicken stew in a bowl with vegetables and herbs

Creamy Chicken Stew

A warm, creamy chicken stew that's cozy and rich, perfect for weeknight dinners. This one-pot meal combines tender chicken with root vegetables and a silky cream sauce.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Choose fresh, plump chicken breasts or thawed frozen breasts.
  • 2 cups chicken broth Use low-sodium broth to control salt.
  • 1 cup carrots, diced Adds sweetness and color.
  • 1 cup potatoes, diced Yukon Golds for buttery texture or russets for fluffier.
  • 1 cup celery, diced
  • 1 cup onion, chopped
  • 1 cup heavy cream For a lighter version, use half-and-half.
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • to taste Salt and pepper Season to taste.

Method
 

Preparation
  1. Combine chicken and vegetables in the slow cooker. Layer the diced chicken, onion, carrots, potatoes, and celery. Add minced garlic, thyme, and rosemary.
  2. Add chicken broth and stir to combine. Pour 2 cups of chicken broth over the mixture and mix gently.
Cooking
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours until tender.
  2. Stir in heavy cream and simmer for additional 30 minutes before serving.
Serving
  1. Serve hot with crusty bread or over buttered rice. Season to taste.

Notes

Use low-sodium broth and season at the end. For silkier texture, mash some potato chunks to thicken. Store in airtight containers for 3–4 days or freeze for up to 3 months.