Creamy Homemade Chicken Stew

Creamy Homemade Chicken Stew

36 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
Recipe by  Anonymous

“The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

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Reviews (36)

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What a Dish!

What a Dish!

I don't know how many stars to leave, because I admit I really changed this recipe, but I had to in order for it to work. One unwritten rule of crockpot cooking is: don't leave dairy products (namely milk or cheese) in the crockpot for extended periods of time. It will separate and just not work. So here's what I did. I put the chicken (used one large boneless chicken breast) in the crockpot with 3 cups of broth and all of the veggies except peas (omitted mushrooms). 3 cups of broth worked well- I don't see how it could have worked with 1. About an hour and half before we ate, I shredded the chicken and added the frozen peas (2 cups, not thawed). Then 30-45 minutes before we ate, I mixed one can (forget "one cup") of 2% evaporated milk with the flour in a large liquid measuring cup. Added that in and turned the slow cooker to high. Cooked until thick enough. Served with Butter Cresents from this site- yummy, good, comforting and filling! With my changes it's a 5, but as written, I'd say 3.... so I guess I'll give it a 4.



I followed a lot of What a Dish!'s recipe variation: I used three smallish boneless skinless chicken breasts, 2 cups of chicken broth, 2 cups of veg broth, around ½ tsp rosemary, several grounds of pepper, 1/4 tsp salt, and 1/4 of a large onion (chopped). I let this all cook on high for 2 hours, then I chopped the chicken breasts into bite-size pieces. I added 6 oz of mushrooms (sliced in half) and let cook for 2 hours on low. I added 3 potatoes (cubed) and 12 baby carrots. I let it cook another two hours, then I added a cup of frozen peas and let it cook another half hour. I mixed around ½ cup flour with a 12-oz can of evaporated milk and mixed around 3/4 of this into the stew and let it cook around 45 minutes longer. I was very good with homemade biscuits! I agree that you should NEVER add dairy in the beginning of slow cooking. I have found, though, that if you have something start to separate in the pot, you can stir in some sour cream to help bring it back together.



Be Forewarned!! I made this stew for a big holiday party and the milk separated!! I had to literally take the entire stew and rinse it by handfuls to clean it, and then threw together a quick broth mix for it. (Luckily, everyone loved the broth mix, so they never knew). The recipe was fabulous other than that - I would definitely use it again, just not with the milk.

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Amount Per Serving (4 total)

  • Calories
  • 562 cal
  • 28%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 65.2 g
  • 21%
  • Protein
  • 43.5 g
  • 87%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 835 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Latin-Inspired Spicy Cream Chicken Stew


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Chicken and Fresh Tomato Slow Cooker Stew