There’s nothing better than to warm up with a bowl of stew for dinner on one of those gloomy winter days. I love a good stew but I’m not much of a red meat person to be honest and I generally only eat red meat a few times a month.

I tend to go with chicken based meals, so I thought I’d make my favorite chicken stew. I’m certain you will love it as the end result is so tasty! A nice hearty meal the whole family can enjoy.

I’m picky with my veggies so I only added carrots and onion in mine but feel free to add in some different vegetables like celery or peas.

This recipe makes 8- 1 cup servings at 3 points on WW.

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Why You Should Try This (Slow Cooker) Chicken Stew

  • This chicken stew recipe is a comforting meal that will make you feel satisfied due to its savoriness.
  • A lot of chicken soup recipes are overly complicated for no reason. This is an easy chicken stew recipe because you are able to use your crockpot and just let the pot do the work. It’s the perfect recipe for those with a busy day and limited time. 
  • Using a slow cooker allows this soup to simmer away over time and develop flavors. Use chicken thighs with the bone-in to get a better overall chicken flavor.

Ingredients

  • 1 lb mini potatoes (about 3.5 cups *you can use any potato they don’t need to be mini)
  • 2 cups baby carrots
  • 1 small red onion (chopped)
  • 2 garlic cloves (diced)
  • 3 boneless skinless chicken breast (cut into 1 inch cubes, approx 18oz total)
  • Salt & pepper
  • 1 tsp onion powder
  • 1 can low fat cream of chicken soup (284ml *picture shown)
  • 1 cup chicken broth
  • 1/3 cup milk (I used 1%)
  • 1/3 cup fat-free sour cream
  • 1- 28 g package ranch dip seasoning *picture shown
  • Bacon crumble for topping *optional

How to Make this Delicious (Slow Cooker) Chicken Stew (Step-by-Step)

  1. Turn slow cooker on to low or high depending on how long you want to cook the stew for, high- 4 hours, low- 6-8 hours.
  2. I always like to give my crockpot a spray with some cooking spray when making this type of meal in it.. add in mini potatoes, I cut mine in halves, carrots, onion and garlic. Then add in the cut chicken breast. Add salt & pepper and onion powder.
  3. In a bowl or large measuring cup mix together the soup, broth, milk, sour cream and ranch seasoning, stir well and add to the slow cooker.
  4. Mix everything up well and then let cook.. 4 hours on high or 6-8 hours on low, once the potatoes & carrots are cooked right through.
  5. Makes 8- 1 cup servings, store leftovers in the fridge, it will freeze well.
  6. *Note- feel free to add in extra veggies like celery or peas etc.. bacon topping is optional I did not include it as an ingredient when giving the point counts

Variations and Substitutions 

  • Getting tender chicken is key in stews, which is why we used the slow cooker. I find that subbing in chicken thighs with bones or wings can lead to really flavorful bits of chicken that fall off of the bone. You could sub in boneless skinless chicken thighs if you wanted, but the really great flavor would come from using the bone in product. Just be careful of the bones when eating, and double check the points as this should increase them.
  • Using red potatoes is a great way to mix up this recipe and offer color to your stew. They are tasty and have great texture even after a long period of cooking. If a really creamy chicken stew is your goal though, I would avoid reds as they have a lower starch content. Yukon golds are a high starch potato that are perfect for super creamy chicken stews.
  • Adding sprigs of thyme and rosemary, along with a  bay leaf, into this stew are great ideas, as these herbs have a flavor affinity with chicken. The taste they provide is one that helps develop overall flavor in the cooking process. I would add them in 1-2 hours before the soup is done. 
  • If you make the stew and want a thicker texture, making a roux out of flour and butter is always an option. All you would do is melt the butter over medium-low heat and add in an equal part of flour and allow this to cook for a few minutes. To do this, just make the roux in a  soup pot before transferring to your slow cooker. You would then add the liquid of your soup into the roux while whisking, bring it to a boil to activate the roux and then add it to the slow cooker with the rest of the ingredients. This will add points, so make sure you count before adding.
  • I like to roast corn, green onions and mushrooms when making chicken stews and add them in at the end. The roasted qualities of this veg works really well with chicken.

Tips and Tricks

  • Storing this stew after you eat it is a breeze. Chances are you might have leftovers, so let them cool in the refrigerator while covered overnight in an airtight container. Then, you can simply portion the soup into individual storage containers and store them in the freezer until you would like to eat this stew again. 
  • I’m often asked which salt I use when cooking, and I always respond with kosher salt. The grain size on kosher salt is easier to use when seasoning and is why I use it. 
  • Use heavy cream in this instead of milk if you would like a thicker and overall creamier eating experience.
4.16 from 13 votes

Slow cooker chicken stew

By: Drizzle
Servings: 8
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
chicken stew in white bowl
3P, 3SP blue, 4SP green, 1SP purple per 1 cup serving

Ingredients 

  • 1 lb mini potatoes, about 3.5 cups *you can use any potato they don’t need to be mini
  • 2 cups baby carrots
  • 1 small red onion, chopped
  • 2 garlic cloves, diced
  • 3 boneless skinless chicken breast, cut into 1 inch cubes, approx 18oz total
  • Salt & pepper
  • 1 tsp onion powder
  • 1 can low fat cream of chicken soup, 284ml *picture shown
  • 1 cup chicken broth
  • 1/3 cup milk, I used 1%
  • 1/3 cup fat-free sour cream
  • 1- 28 g package ranch dip seasoning *picture shown
  • Bacon crumble for topping *optional

Instructions 

  • Turn slow cooker on to low or high depending on how long you want to cook the stew for, high- 4 hours, low- 6-8 hours.
  • I always like to give my crockpot a spray with some cooking spray when making this type of meal in it.. add in mini potatoes, I cut mine in halves, carrots, onion and garlic. Then add in the cut chicken breast. Add salt & pepper and onion powder.
  • In a bowl or large measuring cup mix together the soup, broth, milk, sour cream and ranch seasoning, stir well and add to the slow cooker.
  • Mix everything up well and then let cook.. 4 hours on high or 6-8 hours on low, once the potatoes & carrots are cooked right through.
  • Makes 8- 1 cup servings, store leftovers in the fridge, it will freeze well.
  • *Note- feel free to add in extra veggies like celery or peas ect.. bacon topping is optional I did not include it as an ingredient when giving the point counts

Notes

Points- 3
Personal Points- 1-4 depending on your 0PP foods 
SP Blue- 3 using WW recipe builder
SP Green- 4 using WW recipe builder
SP Purple- 1 using WW recipe builder
Points Plus- 4 using PP calculator
Nutritional info per serving… Calories 160…Fat 1.9g…Sat fat 0.5g…Carbs 21.5g….Fiber 2.6g…Sugar 3.7g…Protein 13.7g using My Fitness Pal *Note these numbers include all ingredients even the zero point foods

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.16 from 13 votes (11 ratings without comment)

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46 Comments

  1. I’m on my way to Broussard to move my father-in-law and pack up my brother-in-laws apartment. I’m also in charge of all the cooking. This just made my mouth water!! I’m sure everyone will love this!! Thank you for all your wonderful recipes! Merci!

        1. Hi Sheri, yes I don’t see why not, I use 18oz of chicken breast, usually 3 breast.. So I would weigh out the chicken thighs if you can and use a similar amount, but you could add extra too if you want more chicken in it

  2. This was amazing! We had it last night. I only had low fat sour cream and I added frozen peas so I did alter the points to fit it but still was only 5 pts on my green plan! So delicious!

  3. This looks yummy!! ? Hears the problem I am having when I put all the ingredients in the my WW recipe builder ( I on ?plan) the point value I get is 9. What am I doing wrong? Help Please.?

    1. Hi Kescha, I’m not too sure, all I can go off is what is showing in my App.. here is a breakdown from my App for blue .. potatoes- 10SP, Soup- 6SP, sour cream- 2SP, milk- 1SP, ranch seasoning- 2SP ..anything else is a zero point food, hope that helps

  4. Has anyone tried this in a pressure cooker? Was wondering how long and at what setting (soup?) Thank you

      1. I’ve made this a couple times in my instant pot! I read when you switch slow cooker to instant pot leave the dairy and cream soups out during cooking because they will burn in the pressure cooking. I put everything in the instant pot except the milk, sour cream, and cream of chicken soup. I set it for 30 minutes ( this was a total guess so maybe less time would work great) and do quick release after it cooks ( because I am impatient). Then I add in the ingredients I left out and have served it right away and tried leaving it on slow cooker function for 20-30 minutes but either way has tasted the same. I am sure you could play around with the time but hopefully this gives you a starting point. It has been amazing every time!

        1. Thanks for sharing Sarah, I don’t have an instant pot so this is great for those that do 🙂 I am so glad you have enjoyed the stew

  5. I just have the hidden valley ranch salad dressing and seasoning mix. Do you think this would work? And how much should I add? Thank you

  6. Just to be clear: 28 grams of the Hidden Valley Mix? 14 packets seems like a LOT of ranch mix, I couldn’t find anything larger than a .8 gm package. What am I missing?

    1. That package she has pictured I’m sure is a 28gram package, maybe your looking at the “suggested serving” on the nutritional info?

  7. I made this today…let me just say it was DELICIOUS!!! This is definitely a new favourite recipe that I will be making quite frequently now that the fall/winter is here. Thank you SO much for creating this website. It makes my WW journey all that more successful. Who says eating healthier has to be boring?

    1. Hi Kayla, yay so glad you enjoyed the stew, this cool weather has me thinking about all the stews and soups I’m going to enjoy 🙂 Haha healthy eating never has to be boring! Good luck on your continued journey!