Save on Pinterest

Chicken Stew

Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
  • Total Time
    Prep: 10 min. Cook: 4-1/2 hours
  • Makes
    10 servings


  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 3 cups cubed peeled potatoes
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup thinly sliced carrots
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1 can (6 ounces) no-salt-added tomato paste
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
  • Shredded Parmesan cheese, optional


  • In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.
  • Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts
1 cup: 180 calories, 2g fat (1g saturated fat), 50mg cholesterol, 280mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Recommended Video


Click stars to rate
Average Rating:
  • Ronald
    Oct 23, 2017

    Great recipe, however I added one tablespoon of Old Bay seasoning and two cloves of minced garlic, and a teaspoon of hot sauce.

  • Michael
    Oct 17, 2017


  • rosky02
    Oct 3, 2016

    Had a very nice flavor, however I do not recommend putting the cornstarch in it. It does not thicken chicken broth and leaves the broth very chalky. Will fix again but ditch the cornstarch.

  • Remenec
    Sep 9, 2016

    As a volunteer field editor for Taste of Home magazine I thought this was a delicious recipe. The chicken breast meat is very tender if you follow the directions in the recipe. There is absolutely no need to substitute meats or sear the meat, as another reviewer suggested. With the sage, thyme, and paprika I found the recipe to be plenty flavorful. If, however, you think it's too bland, try adding fresh thyme. But my family loved this recipe exactly as written and I was happy to see it in the Halloween issue. Thanks for sharing!

  • Rosedubbs
    Oct 27, 2015

    Great base recipe, though it needs some work, so I did make some changes. First it's always best not to use lean meats in a crock pot, so I used boneless chicken thighs instead. Secondly, it's very important to sear your meat before adding to crock pot. This not only seals in the juices making it more tender and moist, but it also prevents all those chicken juices from oozing out into the stew making it less watered down and bland. For those of you that commented on the recipe being too bland this was probably the problem. Not your fault though as the recipe did not specify. So I seared my boneless thighs in a bit of oil on both sides before adding to crock pot. When I opened the lid and stirred,I found my chicken thighs melted apart beautifully; didn't even have to cut them up. Thirdly, I love rice in my stew, so I added about a cup of uncooked brown rice at the beginning. Because of the rice I had no need for extra water or cornstarch. The consistency was perfect. Finally, In addition to spices above, I also added minced garlic, basil, parsley, curry powder, and seasoned salt. The curry powder gave it a little kick. Will make again. :)

  • Daisysdesigns
    Dec 25, 2013

    Made this for Christmas dinner. I used yams instead of potatoes. And fresh rosemary. It was good but a little bland. I added curry powder and it was SO delicious!

  • deannasnz
    Jun 17, 2013

    so boring, there are better things to make with these ingredients

  • mrswynn22
    Jan 7, 2013

    No comment left

  • MBO'R
    Jan 17, 2012

    <p>Easy, tasty, & family love it.</p>  Used organic chicken stock from a carton instead of canned stock.  Chose to leave out celery and didn't miss it.   Have used mini potatoes and baby carrots to make it even faster to make.  

  • vpg1954
    Oct 5, 2011

    Too bland even by doubling the paprika and browning the chicken.