Slow Cooker Chicken Pot Pie Stew: The Ultimate Comfort Meal

There’s nothing quite like the cozy, heartwarming embrace of a classic chicken pot pie. But let’s be honest, the process can be a bit of a project. This Slow Cooker Chicken Pot Pie Stew recipe gives you all of that rich, creamy, and savory flavor you crave, but with a fraction of the effort. We’ve transformed the traditional pie into an incredibly easy, set-it-and-forget-it stew that your slow cooker does almost all the work for. It’s the perfect, no-fuss dinner for a busy weeknight.

Imagine tender, shredded chicken, hearty potatoes, and sweet vegetables swimming in a luxuriously creamy sauce, all ready to be ladled into a bowl. This is the ultimate comfort food experience, simplified.

Why You’ll Love This Slow Cooker Chicken Pot Pie Stew

• Incredibly Easy: This is a true “dump and go” style recipe with minimal prep. Just a few minutes of chopping and you’re on your way.
• Rich & Creamy: We use a simple, homemade roux at the end to create a velvety, rich sauce without any canned “cream of” soups.
• Hearty & Satisfying: Packed with protein and vegetables, this stew is a complete, nourishing meal that will leave everyone feeling satisfied.
• Family-Friendly Flavor: The classic, savory taste is a guaranteed hit with both kids and adults. It’s a recipe the whole family will ask for again and again. For another family favorite, try this Slow Cooker Chicken and Rice.

The Key Ingredients for a Perfect Stew

The magic of this stew lies in its simple, wholesome ingredients. Here’s what you’ll need to create this comforting masterpiece.

For the Stew Base

• Chicken: Boneless, skinless chicken thighs are highly recommended. They stay incredibly moist and tender during the long cooking time and offer a richer flavor. You can use chicken breasts, but they have a tendency to become dry.
• Vegetables: A classic mirepoix of onion, carrots, and celery forms the aromatic base. We also add hearty Yukon Gold potatoes for their creamy texture.
• Garlic: Freshly minced garlic is a must for the best flavor.
• Chicken Broth: Use a quality low-sodium chicken broth to control the saltiness of the final dish.
• Herbs: A combination of dried thyme, rosemary, and a bay leaf infuses the stew with a classic, savory aroma.

For the Creamy Roux & Finish

• Butter & Flour: These two are whisked together to create a simple roux, the secret to a perfectly thick and creamy stew.
• Heavy Cream: A splash at the end adds a final touch of richness and luxury.
• Frozen Peas: Stirred in at the last minute to maintain their bright color and sweet pop of flavor.
• Fresh Parsley: Adds a fresh, vibrant finish to the dish.

How to Make Slow Cooker Chicken Pot Pie Stew (Step-by-Step)

Making this crockpot chicken stew is as easy as 1-2-3. Follow these simple steps for a perfect result every time.

1. Combine Ingredients: Place the chicken thighs at the bottom of your slow cooker. Top with the diced onion, carrots, celery, potatoes, and minced garlic. Pour the chicken broth over everything, then add the thyme, rosemary, bay leaf, salt, and pepper. Give it a gentle stir to combine.
2. Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
3. Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat, then return it to the slow cooker. Remove and discard the bay leaf.
4. Thicken the Stew: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in about 1 cup of the hot liquid from the slow cooker until the mixture is smooth. Pour this thickening mixture back into the slow cooker.
5. Add the Finishing Touches: Stir in the heavy cream and frozen peas. Cover and cook on HIGH for another 15-20 minutes, or until the stew has thickened beautifully. Stir in the fresh parsley just before serving.

Pro Tips for the Best Crockpot Chicken Stew

Want to elevate your Slow Cooker Chicken Pot Pie Stew? Here are a few expert tips.

• Don’t Skip the Roux: Using a butter and flour roux creates a much more luxurious texture and flavor compared to just using a cornstarch slurry. It’s an extra step that’s well worth it.
• For a Richer Flavor: If you have an extra 10 minutes, you can brown the chicken in a skillet before adding it to the slow cooker. This isn’t necessary, but it adds another layer of deep, savory flavor.
• Vegetable Size Matters: Cut your potatoes and carrots into uniform, 1-inch pieces. This ensures they cook evenly and don’t turn to mush during the long cooking time.
• Taste and Adjust: Always taste the stew before serving. You may need to add an extra pinch of salt or pepper to make the flavors pop.

Delicious Variations to Try

This recipe is fantastic as is, but it’s also a great canvas for customization!

• Add More Veggies: Feel free to add other vegetables like mushrooms, green beans, or corn. Add mushrooms with the other vegetables at the start and stir in frozen green beans or corn with the peas.
• Make it Dairy-Free: You can make this dairy-free by using a vegan butter substitute and full-fat coconut milk or a dairy-free cream alternative instead of heavy cream.
• Herb Variations: Try adding a pinch of poultry seasoning or some fresh sage for a different aromatic profile.

What to Serve with Chicken Pot Pie Stew

The best part of this stew is deciding what to serve with it to soak up every last drop of the creamy sauce. Here are some of our favorites:

• Fluffy Buttermilk Biscuits
• Puff Pastry Toppers (cut squares of puff pastry, bake until golden, and float on top)
• Crusty Bread or Dinner Rolls
• Flaky Pie Crust Crackers

For another dish that’s great for gatherings, check out this Mexican Street Corn Pasta Salad. Or, for a lighter, healthier option, this collection of healthy crockpot dinners has some great ideas.

Storage, Freezing, and Reheating Instructions

• Storage: Store any leftover stew in an airtight container in the refrigerator for up to 4 days.
• Freezing: This stew freezes surprisingly well. Let it cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Note that the texture of the potatoes may change slightly upon thawing.
• Reheating: Reheat the stew gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or milk to thin it out if it has thickened too much.

Frequently Asked Questions

Share Your Creations & More Cozy Recipes!

We are certain this Slow Cooker Chicken Pot Pie Stew will become a new family favorite. It’s the perfect meal for bringing everyone together around the table. If you make this recipe, we’d love to see it! Leave a comment below or share a photo on Pinterest. Your feedback helps us and inspires other home cooks!

Slow Cooker Chicken Pot Pie Stew Recipe

FL Recipes

Slow Cooker Chicken Pot Pie Stew: The Ultimate Comfort Meal

This Slow Cooker Chicken Pot Pie Stew is the ultimate comfort food! Tender chicken and hearty vegetables in a rich, creamy sauce, all made effortlessly in your crockpot. An easy, satisfying dinner the whole family will love.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Stew Base

• 2 lbs boneless, skinless chicken thighs You can also use chicken breasts
• 1 large yellow onion diced
• 3 large carrots peeled and sliced into rounds
• 3 celery stalks sliced
• 1.5 lbs Yukon Gold potatoes cut into 1-inch cubes
• 4 cloves garlic minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste

For the Roux and Finish

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/4 cup fresh parsley chopped

Equipment

• 1 Slow Cooker (6-quart)
• 1 Small Saucepan

Method

 

1. Place chicken thighs in the bottom of a 6-quart slow cooker. Top with diced onion, carrots, celery, potatoes, and minced garlic. Pour in the chicken broth and sprinkle with thyme, rosemary, salt, and pepper. Add the bay leaf and stir gently to combine.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
3. Remove the chicken from the slow cooker to a plate or cutting board. Use two forks to shred the chicken, then return it to the slow cooker. Remove and discard the bay leaf.
4. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in 1 cup of the hot broth from the slow cooker until the mixture is completely smooth.
5. Pour the roux mixture back into the slow cooker and stir to combine. Stir in the heavy cream and frozen peas. Cover and cook on HIGH for 15-20 minutes, or until the stew has thickened. Stir in the chopped fresh parsley just before serving.

Nutrition

Calories: 450kcalProtein: 35gFat: 22gFiber: 5g

Notes

Tip 1: For the best flavor and texture, use chicken thighs. They remain juicy and tender even after hours of slow cooking.
Tip 2: Topping the stew with baked puff pastry squares or buttermilk biscuits really completes the 'pot pie' experience.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keyword chicken pot pie soup,crockpot chicken stew,easy slow cooker recipe

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