Is It Safe to Put Raw Chicken in a Crock Pot?

Yes—adding raw chicken to your chicken stew crock pot recipe is completely safe as long as you cook it long enough. The slow cooker gradually heats the contents to a safe temperature, ensuring the chicken reaches at least 165°F internally. If you want to be sure, use a meat thermometer to double-check before serving.

Do I Have to Brown the Meat First?

You don’t have to brown the chicken before adding it to your crock pot, and many recipes skip this step. That said, browning the meat in a skillet for a few minutes before slow cooking does add an extra layer of flavor thanks to caramelization. If you have time, try it once—you might love the richness it brings to the broth.

How to Make Chicken Stew in a Slow Cooker?

The simplest way is to layer your vegetables and seasonings, top with raw chicken, and pour in broth. Cover, set your crock pot to LOW for 6–7 hours, then shred the chicken and stir in peas or cream at the end. For step-by-step details, refer to the guide above or try my Chicken Pot Pie in Slow Cooker for a similar comfort dish.

What Ingredients Go Into a Chicken Stew?

Most chicken stew crock pot recipes include chicken thighs or breasts, potatoes, carrots, celery, onion, garlic, broth, and seasonings. Some cooks add peas, corn, or leafy greens for extra color and nutrition. Feel free to adapt the recipe based on what you have on hand.

Chicken Stew Crock Pot – Easiest Slow Cooker Dinner

Ingredients

Scale

2 pounds boneless, skinless chicken thighs

3 cups low-sodium chicken broth

2 cups diced Yukon Gold potatoes

1.5 cups sliced carrots

1 cup chopped celery

1 medium yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 cup frozen peas

Optional: 1/2 cup heavy cream or unsweetened almond milk

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Instructions

1. Layer potatoes, carrots, celery, onion, and garlic in slow cooker.

2. Place chicken thighs on top.

3. Sprinkle with thyme, rosemary, salt, pepper, and bay leaf.

4. Pour broth over ingredients.

5. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.

6. Remove bay leaf, shred chicken with forks.

7. Stir in peas and cream if using.

8. Thicken with cornstarch slurry if desired.

9. Serve hot with crusty bread.

Notes

Browning chicken before slow cooking adds extra flavor.

Store leftovers in airtight containers up to 4 days.

Use arrowroot powder for gluten-free thickening.

Author: Adam Moretti
Prep Time: 15 minutes
Cook Time: 6 hours
Category: Comfort Food
Method: Slow Cooker
Cuisine: American