14 Comforting Slow Cooker Chicken Stew Recipes With Creamy Broths and Tender Vegetables

Slow cooker chicken stews are a reliable option for busy days. These recipes highlight creamy broths paired with tender vegetables. You will find 14 different versions in the list below. Each one uses basic ingredients and simple prep steps.

Helpful Tips Before You Start

These tips help keep the chicken tender and the broth smooth in slow cooker stews.

Add Dairy Late

Cream and milk can curdle during long cooking. Stir them in during the final 30 minutes on low.

Cut Vegetables the Same Size

Even pieces of carrots, potatoes, and celery finish cooking together. Aim for one-inch chunks before adding them.

Choose Thighs Over Breasts

Bone-in chicken thighs stay moist through hours of simmering. Shred the meat off the bone before serving.

Thicken at the End

A cornstarch slurry added in the last hour creates a creamier broth without lumps. Stir it in after the vegetables are soft.

Avoid Overfilling the Pot

Leave room for the liquid to bubble gently. Fill the slow cooker no more than three-quarters full for best results.

Classic Creamy Chicken and Root Vegetable Stew

This stew brings together chicken thighs and sturdy root vegetables in a smooth, savory broth. It works well for weeknight dinners or make-ahead lunches when you want something warm and filling without much active time.

The slow cooker turns the vegetables soft while the chicken stays tender. A touch of cream at the end gives the broth its rich finish without extra steps.

Classic Creamy Chicken and Root Vegetable Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Whisk
• Cutting Board

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium Yukon gold potatoes, cubed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• 1 cup heavy cream
• Fresh parsley, chopped, for serving

Instructions

 

• Place the chicken thighs, carrots, parsnips, potatoes, onion, and garlic in the slow cooker.
• In a bowl, whisk the chicken broth with the flour, thyme, salt, and pepper until smooth. Pour the mixture over the ingredients in the slow cooker and tuck in the bay leaves.
• Cover and cook on low for 7 hours.
• Stir in the heavy cream, then cover and cook for 30 minutes more.
• Remove the bay leaves. Serve the stew in bowls topped with chopped parsley.

Notes

Add the cream only at the end to keep the broth smooth and prevent separation. If the stew thickens too much overnight, stir in a little extra broth when reheating on the stove. Yukon gold potatoes help give body to the sauce, so avoid swapping them for a waxy variety.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Whisk, Cutting Board

Creamy Mushroom and Thyme Chicken Stew

This slow cooker stew brings together tender chicken, earthy mushrooms, and fresh thyme in a creamy broth that feels both comforting and light. It works well on busy weeknights when you want a hands-off meal that still tastes like it simmered all day. The vegetables soften nicely while the thyme adds a gentle herbal note that pairs with the richness of the broth.

The finished dish has a smooth texture with chunks of potato and carrot that hold their shape. It is the kind of recipe you can set in the morning and come home to a kitchen that smells like a cozy dinner is ready.

Creamy Mushroom and Thyme Chicken Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 8 ounces white mushrooms, sliced
• 2 carrots, sliced into rounds
• 1 yellow onion, diced
• 2 celery stalks, sliced
• 2 medium Yukon gold potatoes, cubed
• 3 garlic cloves, minced
• 4 sprigs fresh thyme
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the sliced mushrooms, carrots, onion, celery, and potatoes on top.
• Sprinkle the minced garlic, salt, and black pepper over the vegetables. Lay the thyme sprigs on top.
• Pour the chicken broth over everything. Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
• Remove the thyme sprigs. Shred the chicken directly in the slow cooker using two forks.
• Stir in the heavy cream until the broth turns creamy and uniform. Let it cook for 10 more minutes on low before serving.

Notes

If the broth needs extra body after adding the cream, mash a few potato cubes against the side of the slow cooker and stir them back in. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the texture. Fresh thyme is best here. Dried thyme can be used in a pinch but reduce the amount to one teaspoon.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Tuscan-Style Chicken Stew with Spinach and Sun-Dried Tomatoes

This slow cooker stew brings together tender chicken and soft vegetables in a lightly creamy broth. Sun-dried tomatoes add a bright, tangy note while spinach wilts in at the end for freshness. It works well on busy weeknights or cool weekends when you want something warming without much hands-on time.

The finished dish has a silky texture from the cream stirred in after cooking and plenty of flavor from garlic and Italian herbs. Serve it with crusty bread to soak up the broth.

Tuscan-Style Chicken Stew with Spinach and Sun-Dried Tomatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife
• Forks

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1 medium onion, diced
• 3 medium carrots, sliced into rounds
• 2 medium Yukon Gold potatoes, cubed
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 3 cups fresh spinach leaves
• Grated Parmesan cheese for serving

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the diced onion, sliced carrots, cubed potatoes, minced garlic, and chopped sun-dried tomatoes on top.
• Pour the chicken broth over the ingredients. Sprinkle in the Italian seasoning, salt, and black pepper.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and the vegetables are soft.
• Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.
• Stir in the heavy cream until the broth turns creamy. Add the fresh spinach and stir until it wilts, about 2 minutes.
• Ladle into bowls and top with grated Parmesan cheese before serving.

Notes

Stir the cream in only after the cooking time ends so it stays smooth. If you prefer a thicker broth, mash a few potato cubes against the side of the pot before adding the spinach. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife, Forks

Coconut Curry Chicken Stew with Sweet Potatoes and Peas

This slow cooker stew brings together tender chicken, sweet potatoes, and bright peas in a creamy coconut broth seasoned with curry. It works well for busy weeknights when you want a hands-off meal that still feels comforting and complete in one pot.

The flavors stay balanced with mild sweetness from the potatoes and a gentle curry note that coats everything without overpowering the vegetables. The result is a thick, spoonable stew that reheats nicely for lunches or simple dinners.

Coconut Curry Chicken Stew with Sweet Potatoes and Peas

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 (14-ounce) can full-fat coconut milk
• 1 cup chicken broth
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cooked rice, for serving
• Fresh cilantro, for serving

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the sweet potato cubes and diced onion on top.
• In a small bowl, stir together the minced garlic, grated ginger, red curry paste, coconut milk, chicken broth, salt, and black pepper until smooth.
• Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Stir gently to coat everything evenly.
• Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
• Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir in the frozen peas and let the stew sit for 10 minutes on warm so the peas heat through.
• Serve the stew over cooked rice and top each bowl with fresh cilantro.

Notes

Add the peas only at the end so they stay green and slightly firm instead of turning mushy. If the broth seems too thick after cooking, stir in a splash of extra chicken broth before adding the peas. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop with a little water to loosen the sauce.

Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl

Garlic Parmesan Chicken Stew with Yukon Potatoes

This garlic parmesan chicken stew combines tender chicken thighs with soft Yukon potatoes and sweet vegetables in a creamy broth. The garlic and parmesan give it a savory, comforting flavor that feels special without extra work.

It suits weeknight dinners when you want a filling meal ready by evening. The slow cooker handles everything, leaving the chicken and vegetables soft and the broth rich.

Garlic Parmesan Chicken Stew with Yukon Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into chunks
• 4 medium Yukon gold potatoes, diced
• 3 carrots, peeled and sliced
• 2 celery ribs, chopped
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken thighs, Yukon potatoes, carrots, celery, onion, and garlic into the slow cooker.
• Pour in the chicken broth, then add the thyme, salt, and black pepper. Stir once to combine.
• Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
• Stir in the heavy cream and Parmesan cheese until the cheese melts into the broth.
• Cover and cook for 20 more minutes on low to warm everything through.
• Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Stir the Parmesan in gradually at the end so it melts smoothly into the cream without clumping. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Creamy White Wine Chicken Stew with Leeks and Carrots

This slow cooker stew brings together tender chicken, sweet carrots, and mild leeks in a light yet creamy broth. The white wine adds a gentle tang that balances the richness without overpowering the vegetables. It works well for weeknight dinners or relaxed weekends when you want something warming but not heavy.

The finished dish has soft chunks of carrot and silky leeks in a smooth sauce that clings nicely to the chicken. Serve it with crusty bread to soak up the broth.

Creamy White Wine Chicken Stew with Leeks and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 leeks, cleaned and sliced into half-moons
• 4 carrots, peeled and cut into 1-inch pieces
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the sliced leeks, carrot pieces, and minced garlic on top.
• Pour the white wine and chicken broth over the ingredients. Sprinkle with thyme, salt, and pepper.
• Cover and cook on low for 6 hours or until the chicken is tender and the carrots are soft.
• In a small bowl, whisk the heavy cream with the cornstarch until smooth. Stir this mixture into the slow cooker.
• Cover and cook on high for 20 more minutes until the broth thickens slightly.
• Shred or leave the chicken in large pieces, then stir in the chopped parsley before serving.

Notes

Add the cream and cornstarch only at the end so the broth stays smooth and does not separate. Leeks can hold grit, so rinse them well after slicing. Leftovers reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Herbed Chicken Stew with Butternut Squash and Sage

This slow cooker stew brings together tender chicken and sweet butternut squash in a creamy broth scented with sage. It works well for weeknight dinners when you want something warm and filling without much hands-on time. The flavors stay mild and comforting, with soft vegetables that hold their shape after hours of cooking.

Herbed Chicken Stew with Butternut Squash and Sage

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 3 cups peeled butternut squash, cut into 1-inch cubes
• 1 medium onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh sage
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the diced onion, sliced carrots, sliced celery, minced garlic, butternut squash cubes, dried thyme, salt, and black pepper.
• Pour the chicken broth over the ingredients. Stir gently to combine everything.
• Cover and cook on low for 6 to 7 hours, until the chicken is tender and the vegetables are soft.
• Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.
• Stir in the heavy cream and chopped fresh sage. Let the stew cook for 10 more minutes on low to warm the cream through.

Notes

Add the cream only after the long cooking time so it stays smooth and does not separate. If the broth needs more body, mash a few pieces of squash against the side of the pot before stirring in the cream. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Smoky Paprika Chicken Stew with Bell Peppers and Corn

This stew combines smoked paprika with sweet bell peppers and corn for a creamy broth that feels both familiar and a little different. The slow cooker turns the chicken and vegetables soft while the broth stays rich and smooth. It works well on busy weeknights or when you want a warm bowl without standing over the stove.

The flavor leans smoky with gentle sweetness from the peppers and corn. The cream at the end gives the broth body without making it heavy. It pairs nicely with bread or rice for soaking up every bit.

Smoky Paprika Chicken Stew with Bell Peppers and Corn

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 1 large onion, diced
• 2 bell peppers, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 cup corn kernels
• 2 tablespoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons cornstarch

Instructions

 

• Add the chicken thighs, onion, bell peppers, carrots, garlic, corn, smoked paprika, salt, and black pepper to the slow cooker.
• Pour the chicken broth over the ingredients and stir gently to combine.
• Cover and cook on low for 6 to 7 hours until the chicken is tender and shreds easily.
• In a small bowl, whisk the heavy cream and cornstarch until smooth.
• Stir the cream mixture into the stew, then cover and cook on high for 20 to 30 minutes until the broth thickens.

Notes

Stir the cream and cornstarch in only after the long cooking time so the broth stays smooth. Frozen corn works straight from the bag with no need to thaw first. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Lemon Rosemary Chicken Stew with Green Beans

This stew brings bright lemon and piney rosemary together with tender chicken and green beans in a light yet creamy broth. It works well for weeknight dinners or relaxed weekend meals when you want comfort without heaviness.

The slow cooker handles the long simmer, turning the vegetables soft while the chicken stays juicy. Green beans added toward the end keep a little bite against the creamy sauce.

Lemon Rosemary Chicken Stew with Green Beans

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Cutting Board

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1 medium onion, diced
• 3 carrots, sliced into rounds
• 2 medium potatoes, cubed
• 3 garlic cloves, minced
• 1 pound fresh green beans, trimmed and cut into 2-inch pieces
• 4 cups chicken broth
• 2 tablespoons fresh rosemary, chopped
• Zest and juice of 1 large lemon
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Season the chicken thighs with salt and pepper. Place them in a skillet over medium heat and brown on both sides for about 3 minutes per side. Transfer the chicken to the slow cooker.
• Add the diced onion, carrots, potatoes, and garlic to the slow cooker. Sprinkle the chopped rosemary over the vegetables and pour in the chicken broth.
• Cover and cook on low for 6 hours. The chicken should become tender enough to shred easily with two forks.
• Stir in the green beans, lemon zest, and lemon juice. Continue cooking on low for 30 more minutes until the green beans are tender but still bright.
• Turn off the heat and slowly stir in the heavy cream until the broth turns smooth and creamy. Taste and adjust salt or pepper if needed before serving.

Notes

Add the green beans only in the final half hour so they stay slightly crisp instead of turning mushy. If you prefer a thicker broth, mash a few potato cubes against the side of the slow cooker before stirring in the cream. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board

Chicken and Wild Rice Stew with Creamy Broth

This stew pairs tender chicken with chewy wild rice in a smooth, creamy broth. The long, slow cook lets carrots and celery soften without turning mushy, making it a reliable choice for weeknight dinners or weekend meal prep.

The flavor stays mild and comforting, with thyme adding a gentle herbal note that pairs well with the nutty rice. It reheats nicely, so leftovers taste just as good the next day.

Chicken and Wild Rice Stew with Creamy Broth

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1 cup uncooked wild rice, rinsed
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the rinsed wild rice, sliced carrots, sliced celery, diced onion, minced garlic, dried thyme, salt, and black pepper.
• Pour the chicken broth over the ingredients. Stir gently to combine everything except the chicken, which should stay at the bottom.
• Cover and cook on low for 6 to 7 hours, until the rice is tender and the chicken reaches an internal temperature of 165 degrees.
• Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
• Stir in the heavy cream. Cover and cook on low for 20 to 30 minutes more, until the broth is heated through and creamy.

Notes

Stir the cream in only at the end so it stays smooth and does not separate during the long cooking time. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture. This stew works well with a simple green salad on the side.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Mediterranean Chicken Stew with Artichokes and Zucchini

This stew combines tender chicken thighs with artichokes and zucchini in a creamy broth seasoned with oregano and thyme. It works well for busy evenings when you want a hands-off meal that still feels fresh and satisfying. The slow cooker turns the vegetables soft while the cream gives the broth a smooth finish and the lemon keeps the flavors bright.

The result is a comforting bowl with Mediterranean herbs and plenty of vegetables in every bite. It pairs nicely with bread or rice to soak up the sauce.

Mediterranean Chicken Stew with Artichokes and Zucchini

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 medium zucchinis, sliced into half-moons
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken thighs, onion, carrots, garlic, artichoke hearts, chicken broth, oregano, thyme, bay leaf, salt, and pepper into the slow cooker. Stir once to combine the seasonings with the broth.
• Cover and cook on low for 6 hours until the chicken is tender and shreds easily with a fork.
• Add the sliced zucchini and heavy cream. Stir gently, then cover and cook for 1 more hour until the zucchini is soft but not mushy.
• Remove the bay leaf. Stir in the lemon juice and adjust salt and pepper if needed.
• Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Add the zucchini and cream only in the final hour so the zucchini keeps some texture and the cream stays smooth. If the broth seems too thin at the end, leave the lid off for the last 20 minutes to thicken it slightly. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife

Creamy Chicken Stew with Celery Root and Fresh Dill

This slow cooker stew brings together tender chicken and sweet celery root in a light yet creamy broth. Fresh dill adds a bright note that balances the rich texture. It works well on busy weeknights or quiet weekends when you want a hands-off meal that still feels special.

The celery root softens into silky pieces while the chicken stays moist. A final swirl of cream and dill keeps the flavors fresh and balanced. Serve it with crusty bread to soak up the broth.

Creamy Chicken Stew with Celery Root and Fresh Dill

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs
• 1 large celery root, peeled and cut into 1-inch cubes
• 3 medium carrots, peeled and sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the celery root, carrots, onion, and garlic on top.
• Pour in the chicken broth. Add the salt, black pepper, and bay leaves.
• Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
• Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker.
• Stir in the heavy cream and most of the fresh dill. Cook uncovered on high for 15 minutes to warm through.
• Remove the bay leaves before serving. Sprinkle the remaining dill over each bowl.

Notes

Add the cream only at the end so it stays smooth and does not separate. Celery root can be peeled ahead and stored in cold water to keep its color. Leftovers thicken in the fridge, so stir in a splash of broth when reheating.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Chicken Corn Chowder-Style Stew with Potatoes

This slow cooker stew captures the cozy essence of corn chowder in a hearty chicken and vegetable format. Sweet corn and tender potatoes mingle with chicken in a creamy broth that feels both familiar and filling. It suits busy weeknights or chilly weekends when you want minimal effort and maximum comfort.

The result is a thick, spoon-coating stew with soft vegetables and chunks of chicken throughout. It delivers classic chowder notes without needing constant stovetop attention.

Chicken Corn Chowder-Style Stew with Potatoes

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 medium Yukon gold potatoes, diced
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cups frozen corn kernels
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the chicken, potatoes, onion, carrots, celery, corn, broth, garlic, thyme, salt, and pepper into the slow cooker and stir to combine.
• Cover and cook on low for 6 to 7 hours until the chicken is cooked through and the vegetables are tender.
• Stir in the heavy cream, then cover and cook for 30 more minutes on low to warm the broth without boiling.
• Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Add the cream only at the end and keep the setting on low to prevent separation. If the broth seems thin, gently mash a few potato pieces against the side of the slow cooker before stirring in the cream. Leftovers store well in the refrigerator for up to three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Autumn Chicken Stew with Apples and Brussels Sprouts

This stew pairs tender chicken with sweet apples and earthy Brussels sprouts in a smooth creamy broth. It works well for weeknight dinners when the weather turns cool and you want a hands-off meal that still feels fresh.

The slow cooker keeps the vegetables from turning mushy while the broth thickens gently at the end. Apples add a light sweetness that balances the savory notes without overpowering the dish.

Autumn Chicken Stew with Apples and Brussels Sprouts

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Small Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 2 medium apples, cored and cut into 1-inch chunks
• 12 ounces Brussels sprouts, trimmed and halved
• 1 large onion, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the chicken pieces, onion, apple chunks, Brussels sprouts, chicken broth, thyme, salt, and pepper into the slow cooker. Stir once to combine.
• Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
• In a small bowl whisk the cornstarch into the heavy cream until smooth. Stir this mixture into the slow cooker.
• Cover again and cook on low for 30 more minutes until the broth thickens slightly. Stir gently before serving.

Notes

Stir the cream mixture in only at the end so the broth stays smooth and does not separate. If the apples are very sweet, a small pinch of extra salt at the table can sharpen the overall flavor. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl