Rustic Chicken Slow Cooker Stew

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Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, the perfect combination.

Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, perfect combination.

Rustic Chicken Slow Cooker Stew

It’s been a harsh winter here in Michigan, every year I think I say this but truly this one has been bad.  A lot more snow & cold than we are accustomed to in these parts.

To combat the extra cold temps, comfort foods have taken a footing in our household. Take this Rustic Chicken Slow Cooker Stew for example; hearty, satisfying and easy-peasy thanks to your good old slow cooker!

Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, the perfect combination.

If you need a comforting dish that sticks to your ribs and leaves you satisfied, give Rustic Chicken Slow Cooker Stew a try. I’ve included freezer instructions along with the recipe below. 

With carrots, potatoes, and onions, this is a flavorful dish that also reheats well for leftovers. So get your crockpot out and give the family a new meal to love.

This was one of my personal favorite dishes from my “7 Meals in 1 Hour” slow cooker/freezer meals post, click HERE to check out all of the recipes!

7 Meals in 1 Hour Crockpot Freezer Cooking Collage | Who Needs A Cape?

This isn’t a very saucy dish, there’s just enough sauce that it coats the chicken and veggies nicely. If you’d like a saucier dish, add more liquids at the end. Pair alongside a glass of white wine, some fluffy biscuits and try to forget the freezing temps and piles of snow (at least for dinner time)!

Please note: If you are prepping this dish for a freezer meal, I chose not to freeze the potatoes. This is just my personal preference.

Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, the perfect combination.

Other great slow cooker meals:

Slow Cooker Smoked Sausage Cheesy Potatoes
A delicious casserole made in your crockpot? Yes, please! Slow Cooker Smoked Sausage Cheesy Potatoes is a hearty & delicious meal perfect for parties!

Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup has the same great flavors as the traditional meal without all the work. Comfort food straight from your crockpot.

Slow Cooker Turkey Taco Soup
Slow Cooker Turkey Taco Soup is an easy meal to prepare with just a few ingredients. Tasty & filling this crockpot dinner will make the family happy.


Yield: 4-5 servings

Rustic Chicken Slow Cooker Stew

Rustic Chicken Slow Cooker Stew

Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, the perfect combination.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium onion, wedged
  • 2 cups baby carrots
  • 1/2 cup water
  • 1 Tablespoons Lawry's Seasoned Salt
  • 2 teaspoons parsley flakes
  • 1/2 teaspoon ground black pepper
  • 1.5 lbs red-skinned potatoes, halved
  • 3 Tablespoons cornstarch
  • 1/2 cup milk


  1. Place chicken, seasonings & all vegetables into slow cooker.
  2. Cook on low 6 hours.
  3. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.


***FREEZER MEAL INSTRUCTIONS: Place chicken, seasonings, carrots & onions into gallon-sized freezer bag. Thaw overnight in refrigerator. Dump bag into slow cooker, add potatoes. Cook on low 6 hours. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.***

Adapted from: Slow Cooker Country Chicken Stew

Rustic Chicken Slow Cooker Stew, a hearty dish that the whole family will enjoy. Tender chicken, carrots, potatoes in a thick sauce, perfect combination.



  1. This looks amazing! Thanks for linking this up at The Magical Slow Cooker’s Sunday Dinner Link Party!

  2. peggy emerson says

    Had this after freezing tonight. Very tasty but I will add more carrots and a bag of frozen green beans next time. Just like more veg.

  3. I am making this right now, I sampled a couple of bites, it is really good. I will be making it again,next time with dumplings.Thank you for making this site it is great.

    • Stephanie says

      Does anyone add more liquid to this? I worry that using just a half cup water for the only liquid not being enough. Anyone feel up to calming down?

      • That much liquid is fine for this dish, at the end you are adding an additional 1/2 cup of milk. Hope you enjoy.

  4. I made this last week, it was a big hit for all four of us adults. I am loving the freezer cooking, Tomorrow the Mexican shredded beef.

  5. I love this dish! It’s the last one of our “7 Meal” challenge and my absolute favorite!

  6. I’ve got this in the crockpot now. I used an entire small bag of baby carrots and few more red potatoes. I added a few extra spices to it. It smells great. I was hesitant about the ½ cup liquid but it seems to be doing fine. I can’t wait to eat it with dinner. I may actually add a side of roasted asparagus.

  7. I made this tonight and it was delicious! The only slight problem was the potatoes and carrots were kind of hard still (after 6.5 hours). Any ideas for making them softer?

    • Rachel, I would perhaps try cutting them into smaller chunks, haven’t run into this problem myself. Let us know if you try again 🙂

  8. Do you have to cook beef or chicken prior to freezing or can you just put it all in the freezer bag while raw & then cook it up after thawing?

  9. Have you tried this with sweet potatoes? We are trying to stay away from white or red ones. Wondering if the sweets would get too soft…

    • Hi Anne,
      Personally I have not, my kids wouldn’t eat it if I did LOL. My suggestion would be to add them closer to the end of cook time, that way they don’t become mush. Let us know how it turns out!

  10. Hi!

    How long can I have this refregirated for if I wanted to separate in 5 tuppawares for lunch?

    Also, and I apologize because I am new to slow cooking, but do you, or can you, freeze it after you cook and just heat it up that day in a microwave?


    • Hi Marcus, I would assume that you could safely keep this refrigerated after cooking a couple of days. To be honest, it doesn’t last more than 2 meals at my house, so I’ve never encountered longer refrigeration. You could also freeze the cooked meal after it has cooled and re-heat. I do hope you enjoy 🙂

  11. Could you do this with bone-in chicken, like legs or thighs?

    • Arnika, I’m going to take a guess and say yes, I have never used them personally though. Let us know how it turns out! 🙂

  12. I just came across this on Pinterest and it looks delicious! Unfortunately the only ingredient I don’t have is milk. It seems like it’s pretty important to the recipe, or do you have any suggestions for a substitute? Thank you!

    • Hi Rebecca, I have never made this recipe without milk. I’m sure you could use broth, water, or even wine with a cornstarch as a thickener. Hope you enjoy, this is one of my favorite family recipes! 🙂

  13. Can you use white potatoes instead of red potatoes. How many potatoes wether red or white how many many make 1 1/2 pounds?

    • Lisa, you certainly can use white potatoes. Size will vary on the potatoes, hard to say how many would equal 1.5 lbs, I eye-balled from a 5 lb bag. Enjoy!

  14. jenny metten says

    Look great cant wait to try them but how many people are there for

  15. Pam H (Nederland, TX) says

    Our kitchen smells like heaven!! Got 2 more hrs until done…Can’t wait to try dive in!! Will let ya know how we love it!! :o)

  16. why don’t you freeze the potatoes?

  17. made this for dinner tonight & is it going to become 1 of my favorite comfort foods for this fall/winter! I used bone-in chicken thighs instead of breasts & also added celery ( cooked on high the whole time). The meat literally fell off the bone & became more like shredded chicken…. SO GOOD!!!

  18. If I wanted to add dumplings would I just add them in at the beginning too? Anything else I should do if I decide to add them? Thanks!

    • Sarah, The only experience I have with dumplings and a slow cooker recipe has me adding them approximately an hour prior to the end of cooking time. They might absorb quite a bit of the liquid, so you may want to add a touch more liquid in the beginning. Let me know how it turns out!

  19. We really liked this. As in it will go into our regular rotation. The only thing I needed to change is that I had to add a lot more broth in the end as the cornstarch got the sauce too thick. I should mention that I drained the juices and cooked it on the stove with the added milk and cornstarch since I didn’t have the time when I got home to let the crockpot do it’s magic. So maybe that was the reason. But that just meant more yummy sauce! I also added a little red wine vinegar since it needed a little something and I didn’t want to add salt. Thanks!

  20. Can this recipe be cooked on high? And if so, for how long?


  21. Is everything frozen or thawed when is gets put in the crockpot? I’m not able to freeze anything before hand so I’m wondering if anything changes if the ingredients are not frozen at all.

    • Hi Elisha, You can certainly place all ingredients into the slow cooker unfrozen, nothing changes. Hope you enjoy!

  22. Found your recipe on Pinterest! I knew from the pictures I just had to make it.. So, I checked the ingredients… Boneless chicken breasts.nope…baby carrots, nope…red skin potatoes, nope…. So, what did I have.. Chicken thighs on the bone, whole carrots and russet potatoes… I pealed the skin off the thighs….peeled and chopped the carrots into big chunks and peeled and quartered the potatoes. Followed the rest of the recipe and it was delicious! Mine needed a little bit more salt, but it was still awesome! Thanks!

  23. made this today as my FIRST ever crock pot experience and it was DELISH! The potatoes were still kind of hard though. i threw them in raw should i have boiled them first ?

    • Glad you liked this dish, it is a favorite at my house. You could parboil the potatoes I suppose or cut into smaller chunks, mine have never been hard so I have not tried either method suggested.

  24. This is one of my families favorite freezer meals. It is in my monthly freezer meal rotation and I have shared it with many of my friends. Thanks!

  25. I have this in my slow cooker right now and I’m very excited to try it!!!! It sure smells AMAZING!!!!!!

  26. I’m always up for another chicken recipe!

  27. Looks great! Beautiful shot.

  28. So, this cooks in just the water base all day, & the milk and cornstarch goes in at the tail end?

  29. I made this recipe today and it turned out so well. I will make this again.

  30. I saw your recipe and pinned it. I have a question. Are the chicken breasts cut up before you put them in the crockpot? Also, I know that you present this as a freezer meal, will the ingredients be ok if they are not frozen?

    • Hi Valerie, This can absolutely be made without freezing the ingredients. My chicken breasts are cut into large pieces when I prepare. Enjoy!

  31. i dont have any cornstarch….and already have it cooking….is there anything else i can use as a sub?

  32. This is a “keeper” so easy too, so shame on you if you don’t give it a try. So having said that, I did however make just a couple of changes. Used one chicken breast and three boneless skinless chicken thighs cut into chunks. Used 1 lb of large carrots pealed and cut into 1/2″ chunks 4 small russet potatoes cut into chunks as well. Let it go 7 hrs on low. Then added 1/2 a bag of partially thawed peas (15 mins on low). Used 1 cup milk and doubled cornstarch. In hindsight that was too much cornstarch, but alas I diluted it with some white wine and it was absolutely a delightful meal. If you don’t want to use wine, can always use chicken broth or water as others have mentioned. Thanks for such a great recipe!

  33. Can you cook this in oven in Dutch oven ? In oven

  34. I don’t have any cornstarch, is there anything I could substitute, or could I omit that?

  35. Hello, I’m thinking of making this in a couple of days! (have a snow storm coming this will be a perfect recipe to do)
    I was just wondering, the 1/2 cup water, do you put that in with the chicken when you cook it for the 6 hours? Or put it in when you put milk mixture in?
    Thank you!

  36. Just to clarify, does this recipe use one-and-a-half pounds of chicken, or 5 pounds of chicken? (The way my computer is formatting the recipe, I can’t tell if it says 1.5 pounds or one 5-pound package of chicken.

  37. I want to make this right now! I have frozen chicken, but raw vegetables. Would I still do low heat for 6 hours? Thank you for any help!!

  38. MaryAnn Schostag says

    Hi, I just found your site on Pinterest. I am trying to budget our meals. We are 3 good eaters, just trying not to spend excessively, lol. Have you figured a budget on this? And if I follow recipes and shopping lists as stated, do you think it saves money? I know it’s already great as a time savor, but I was just curious, as I am new to figuring a budget. Great site with great recipes. So glad I found it. I look forward to your response!

  39. Just made this! Was wondering why it cooked so quickly (done in 4 hours)… I put it on high! Added the milk and cornstarch and it thickened up quickly. I ended up adding another cup of milk and about 3x the seasoning 😂 This would be great with more veggies too. I’m thinking Green beans and celery. Oh, and even on high, liquid wasn’t a problem! The chicken breast juices really did their magic!

  40. Leah Fawn says

    I am making this right now, about another 3 hours to go. I am going to put in about a cup of frozen peas/sweet corn mix into it at the end when you put in the milk/cornstarch blend. I also put in a couple tablespoons of salted butter and I used some chicken boillion with the water. I also preseasoned the chicken with the lawry’s seasoning salt and put in a few shakes after it was all in there. I also added some minced garlic because I love garlic in everything. But other than that I followed it to A “T”! Oh I also did a shake of Italian seasoning as well. I am sure it will be a hit!

  41. I just found this recipe, so I’m very late to the game, but wanted to address the hard potato issue. I have no idea why but years of experience have taught me that if you use russet potatoes, they have to be peeled or they will stay hard as rocks. Doesn’t matter how small you cut them, peels = rock hard 😕 frustrating as it takes more time to get everything ready. Anyway, got my stew going and excited to try it tonight!

  42. I added a bay leaf and substituted flour for cornstartch smelled awsome
    Husband loved it..

  43. Any tips on trying it in the instant pot? I don’t have enough time in the morning to dump a freezer meal in the crock pot but get off at 2pm. So enough time to prep a meal for the instant pot. Just curious to know what cook time conversion would be. Thank you!

  44. Can you use chicken broth instead of water?

  45. I do not have any cornstarch any thing else work?

  46. No complaints! By anyone! Delicious. I eye-balled the spice and probably put in a little more than called for. I also added 2 bay leaves. Other than that, SO easy. Thank you!

  47. I know this is a long shot but does anyone have a instant pot conversion for this recipe?

  48. The rustic chicken. …when do I add the water? ….

  49. Loved this. I double the chicken and onion and added bacon. I didn’t get my sauce to thicken up as much as I should have, but I’ll get that part right next time.

  50. Linda Peterson says

    Your rustic chicken stew was fantastic! It’s now on my list of favorites. I do have a question. If I wanted a bit more gravy, would I just add a bit more milk with the same amount of cornstarch, or would I increase the cornstarch too? Thanks!

    • Hi Linda, Glad you enjoyed! I would probably increase both the milk and cornstarch unless you wanted a thinner “sauce”. Thank you for stopping by.

  51. Can you cook when frozen? Forgot to thaw my chicken 🙁

  52. Can I make this with chicken tenderloins? That’s the only chicken I have rt now. If not I will pin the recipe and save it for when I have the right chicken for the recipe. Also, if I can use it would it be the same time ? Thank you ! : )


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