Slow Cooker Chicken Stew

Slow Cooker Chicken Stew


"A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles."

Ingredients 6 h 20 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
  2. Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
  3. Set heat on Low setting and simmer slowly for 6 to 8 hours.
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Reviews 67

  1. 79 Ratings


Oh my!!!!! This was a hit!! I modified it slightly.....added fresh sliced portabello mushrooms, half a bag of frozen broccoli, a half bag of baby carrots (sliced into about 4 or 5 pieces), one sweet potato (bite-sized pieces), added 2 extra apples, 3 extra garlic cloves, and used yukon gold potatoes (bite-sized pieces). I par-boiled the yukon gold potaoes with the sweet potatoes for about 15 minutes before adding them to the slow cooker. I also added about one cup of water and stirred it occasionally for the first few hours. We cooked it for about 10 hours. I was looking for something to make for my 82 year old Dad who's wife has been in the hospital for the past month. He's not used to cooking on his own.....or doing anything on his own, for that matter!! I put this stew in little microwave-safe containers and put it in his freezer for him to take out the night before and put in his fridge to thaw to eat the next day. Well.....he said it's the best stew that he's ever had in his whole entire life....and even though he has other food to eat, he's been taking a bowl of this stew out of his freezer every night after supper for supper the next night.... for the past week!! I asked him if he was getting tired of it yet....and reminded him that he has other food to heat up.....but he said that he looks forward to supper every night since he's had the chicken stew in his freezer. I have to's the best that I've ever had too :)


Absolutely wonderful after tweeking it a bit! I added carrots and celery and doubled the spices thanks to the reviews here. I sauteed the chicken with the garlic, onions, and celery and it added a wonderful flavor. My husband was disappointed that I didn't make more. I'll double it next time so he has some to take with him for lunch! Yum!

the allrecipes staff

We have changed the cook time on this recipe from "2 hours" to "6 to 8 hours." - The Staff