Slow Cooker Cheesy Chicken Stew (Easy & Creamy!)

This recipe for Slow Cooker Cheesy Chicken Stew is a hearty and comforting meal.

Made with tender chicken, carrots, peas, and plenty of melted cheddar cheese, this simple recipe is perfect as a dinner or for sharing with others.

Why you will like this recipe.

Everything slowly cooks together in a creamy, savory broth, allowing the flavors to develop while keeping the chicken tender and flavorful.

Here is what else you will like about this recipe.

• Easy to make. The slow cooker does most of the work for you
• Made with simple ingredients. Most of the ingredients are basic grocery store staples that are easy to find.
• Easy to customize. You can swap in different vegetables, cheeses, or seasonings depending on what you have on hand.
• A complete meal. This easy slow cooker dinner is especially perfect for busy weeknights, chilly evenings, or whenever you are craving a warm and satisfying meal.

Ingredient Notes.

• Chicken. Boneless Skinless Chicken Breasts
• Onion. Medium onion that has been diced. Yellow or sweet onion would both work well.
• Carrots. Sliced to about a quarter inch thick.
• Garlic. Freshly minced.
• Cream of Chicken Soup. Regular or reduced-sodium cream of chicken soup can be used.
• Chicken Broth. Use low-sodium chicken broth so you have better control over the saltiness of the finished stew.
• Cheddar Cheese. Shredded.
• Frozen Peas. Peas offer color and flavor ro this stew.
• Optional Seasonings. Salt and Pepper. You can adjust these to taste, especially since the soup, broth, and cheese contain sodium. Parsley can be used as garnish.

How to Make Easy Slow Cooker Cheesy Chicken Stew .

• Prep Time 15 minutes .
• Slow Cook Time .
• Servings 8 .
• How to serve : Slow Cooker Cheesy Chicken Stew is hearty enough to serve as a complete meal on its own or over noodles or rice.
• Notes: You will need a large slow cooker for this recipe.

1. Chicken. Use a clean paper towel to wipe off any moisture from the chicken. If you are adding the salt and pepper you can season the chicken in this step. This is optional but, you can sear the chicken for two to three minutes on each side. Set the chicken aside.
2. Layer. I like to give my slow cooker a quick spray with nonstick before making a recipe such a this one. Place your sliced carrots on the bottom of the slow cooker and then the diced onions on top of the carrots. Make sure that these ingredients are evenly spread over the bottom of your slow cooker and then place the chicken breasts on top.
3. Add the creamy broth. In a medium bowl, whisk together the cream of chicken soup, chicken broth, and minced garlic until combined. Pour this mixture evenly over the chicken and vegetables.
4. Slow cook. Cover and cook on LOW for about 6 hours or HIGH for about 3 hours, or until the chicken is tender and has reached an internal temperature of at least 165°F.
5. Shred the chicken. Transfer the cooked chicken to a plate or cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
6. Add the peas and cheese. Stir in the frozen peas. Add the shredded cheddar cheese a little at a time, stirring between additions until the cheese has melted and the stew is creamy. Cover and cook for another 5–10 minutes, or just until the peas are heated through.
7. Serve. Taste the stew and adjust the salt and pepper as needed. You can serve the stew with additional shredded cheddar and chopped fresh parsley, if desired.

Tips for making the best chicken stew.

Boneless, skinless chicken breasts work well in this recipe because they become tender as they slowly cook. Boneless, skinless chicken thighs can also be used for a richer flavor. Searing the chicken is an optional step that is done to add additional flavor to the chicken.

More helpful tips for you.

1. Slice the carrots into fairly even pieces so they cook at the same rate. Avoid slicing them too thinly, as they can become overly soft during the long cooking time. A quarter to a half inch width should work.
2. Sharp cheddar is my first choice in this recipe because its flavor will stand out better against the creamy soup and broth. Freshly shredded cheese generally melts more smoothly than packaged pre-shredded cheese.
3. Your chicken is done slow cooking when it reaches at least 165°F in the thickest part before shredding.

FAQ

• Can I put raw chicken directly into the slow cooker?
  Yes. The chicken does not need to be browned before adding it to the slow cooker. Searing is optional and is mainly done to add extra flavor.
  
• Can I use chicken thighs instead of chicken breasts?
  Yes. Boneless, skinless chicken thighs are a good substitute and tend to stay especially moist during slow cooking. Cooking time may vary slightly depending on their size.
  
• How do I know when the chicken is done?
  The chicken should be tender and reach an internal temperature of at least 165°F in the thickest portion. Once cooked, remove it, shred it, and return it to the stew.
  
• Do I need to thaw the frozen peas first?
  No. Add the peas directly from the freezer near the end of cooking. They need only a few minutes to heat through.
  
• What if my chicken stew is too thick?
  Stir in additional warm chicken broth, a few tablespoons at a time, until the stew reaches your preferred consistency.
  
• What if the stew is too thin?
  After the chicken is shredded and returned to the slow cooker, leave the lid off for about 10–15 minutes to allow some liquid to evaporate. For a noticeably thicker stew, you can also stir in a small cornstarch slurry before adding the cheese.

Variations.

• Add Potatoes. Add up to a few cups of diced Yukon Gold or red potatoes with the carrots and onions. Cut them into small, evenly sized pieces so they become tender during cooking.
• Use Broccoli. You can replace the peas with small broccoli florets. Add the broccoli during the last 20–30 minutes of cooking so it does not become too soft.
• My favorite... Use Precooked Chicken. Think rotisserie or leftovers. You can skip the long chicken cooking step and slow cook the vegetables and broth mixture until the carrots are tender. Stir in shredded cooked chicken toward the end, followed by the peas and cheese.

How to store crockpot chicken stew.

Once your chicken stew has fully cooled it can be stored in an airtight container. When properly stored, it should keep for up to four days when refrigerated. Because this stew contains cheddar cheese and a creamy soup base, the texture can change slightly after freezing and thawing however, it can be frozen for up to a few months.

You may also be interested in these slow cooker chicken recipes.

• Slow Cooker Mediterranean Chicken Dinner
• Slow Cooker Chicken and Dumplings Dinner
• Slow Cooker Root Beer Pulled Chicken
• Slow Cooker Hawaiian Chicken Recipe
• Slow Cooker Chicken Stroganoff
• 33 Easy Recipes Made With Chicken