Our Easy Crockpot Creamy Chicken Stew features rich flavors, tender chicken, and hearty vegetables, all simmered to perfection in your slow cooker. Warm up your taste buds and simplify your weeknight meals with this comforting and hassle-free dish!
This easy-to-make, slow-cooked chicken stew is the epitome of comfort food, featuring tender chunks of meat, wholesome vegetables, and a luscious, velvety broth that’s full of savory herbs and spices.
Whether you’re looking for a simple weeknight dinner or a soul-soothing meal to enjoy on a chilly evening, this creamy chicken stew is sure to become a family favorite.
It’s the best slow-cooker chicken stew recipe for fall!
This recipe works because it’s:
- Easy to make. There are only a few simple steps and the Crockpot does most of the work.
- Uses pantry staples like canned soup and potatoes. You’ll likely have the ingredients on hand in a pinch.
- Great for a crowd. This recipe serves 8, making it the perfect dish for company or Sunday dinner.
Place 2 large chicken breasts and 2 pounds of quartered red potatoes in the bottom of a slow cooker.
Combine 1 cup of Italian salad dressing, ½ cup of chicken broth, 4 tablespoons of melted butter, 1 teaspoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of Italian seasoning, ½ teaspoon salt, and ½ teaspoon of pepper in a small bowl.
Once combined, pour the mixture over the chicken and potatoes.
Cover and cook on low for 4-5 hours.
Remove the chicken from the slow cooker with a slotted spoon. Shred the chicken and return to the slow cooker.
In a small bowl, combine 10.75 ounces of cream of chicken soup, 8 ounces of softened cream cheese, and 2 cups of liquid from the slow cooker until blended.
Add the mixture and 12 ounces of frozen chopped broccoli to the slow cooker.
Cover and cook 45 minutes longer or until the broccoli is tender. Serve with crackers.
Recipe Tips and Substitutions
Feel free to customize the vegetable selection based on what you have on hand or your family’s preferences. Carrots, spinach, celery, peas, and corn all work well in chicken stew.
If you prefer an even thicker stew, you can make a slurry by mixing a few tablespoons of cornstarch or flour with cold water until it forms a smooth paste. Stir this slurry into the stew during the last hour of cooking to thicken the broth.
If you prefer a thinner broth, you can add some evaporated or whole milk before serving.
You can also substitute the chicken breasts with the same amount of boneless skinless chicken thighs for more moist meat.
Try adding some gnocchi for additional texture.
If you need some substitutes for the ingredients in this recipe, try these:
- Substitute for cream cheese
- Substitute for butter
- Substitute for cream of chicken soup
- Substitute for chicken broth
- Substitute for Italian seasoning
Serve This With
We love to pair this stew with:
- Jiffy Cornbread with Greek Yogurt
- Winter Green Salad
- Easy Parmesan Drop Biscuits
- Persimmon Salad
- Rhodes Rolls Breadsticks
- Refrigerator Mashed Potato Rolls
- No-Knead Crescent Rolls
- Pumpkin Dinner Rolls
- Spinach Strawberry Salad with Almonds
You can definitely use frozen chicken in the recipe, but you’ll need to adjust the cooking times. Frozen chicken can take up to 6 hours to cook on LOW so you’ll need to wait to add the potatoes until there’s 4 hours of cook time left.
Since this requires more care and attention, we just recommend starting with thawed chicken to ensure safe and even cooking.
Absolutely! While this recipe uses chicken, you can substitute it with other meats like beef or pork. Adjust the cooking time accordingly based on the type and cut of meat you choose.
This stew pairs well with a variety of sides, such as crusty bread, rice, mashed potatoes, or a simple green salad. You can also sprinkle some grated Parmesan or chopped fresh herbs on top for extra flavor.
Yes, you can freeze leftovers in airtight containers for up to 2-3 months. Thaw it in the refrigerator before reheating, and note that the texture may change slightly after freezing.
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Easy Crockpot Creamy Chicken Stew
- 2 large chicken breasts
- 2 pounds red potatoes, quartered
- 1 cup Italian salad dressing
- ½ cup chicken broth
- 4 Tablespoons butter, melted
- 1 teaspoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 10.75 ounces cream of chicken soup
- 8 ounces cream cheese, softened
- 12 ounces frozen chopped broccoli
- Place chicken and potatoes in slow cooker.
- Combine the salad dressing, chicken broth, melted butter, onion, garlic powder, Italian seasoning, salt, and pepper in a small bowl and pour over the chicken and potatoes.
- Cover and cook on low for 4-5 hours.
- Remove chicken from slow cooker with a slotted spoon. Shred the chicken and return to the slow cooker.
- Combine the soup, cream cheese and 2 cups of liquid from the slow cooker in a small bowl until blended. Add the mixture and frozen broccoli to the slow cooker.
- Cover and cook 45 minutes longer or until broccoli is tender. Serve with crackers.