Creamy Slow Cooker Chicken has become my go-to dish for cozy evenings, especially when the weather turns chilly. This comforting meal features tender chicken breasts or thighs, paired with hearty potatoes, carrots, and peas, all simmered to perfection in a rich, creamy sauce. The process is delightfully simple, letting the slow cooker work its magic while you relax. Let’s dive into this easy, flavorful recipe that promises to warm both your heart and home!
Why You’ll Love This Creamy Slow Cooker Chicken
This Slow Cooker Creamy Chicken Recipe offers numerous reasons to love it. First, it’s incredibly easy to prepare, making it a perfect choice for busy weeknights. Second, the combination of flavors from white wine, garlic, and herbs creates a nourishing experience. Third, it’s a Healthy Creamy Slow Cooker Chicken Dish that fits well in gluten-free diets. Additionally, you can customize it with your favorite veggies, such as mushrooms or green beans. Lastly, the leftovers make for quick meals, making this dish a true weeknight hero!
Ingredients for Creamy Slow Cooker Chicken
Gather these items:
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs, cut into 1/2″ cubes)
- 1/2 lb yellow or white potatoes (peeled and cut into 1/2″ chunks)
- 2 carrots (peeled and sliced into half moons)
- 1 celery stalk (finely chopped)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp white wine
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp dried thyme
- 3 cups low sodium chicken broth
- 2 bay leaves
- 2 tbsp corn starch
- 2 tbsp water
- 1/2 cup peas
- 1/4 cup heavy cream
How to Make Creamy Slow Cooker Chicken Step-by-Step
- Step 1: Cube the chicken breasts or thighs into 1/2 inch pieces. Peel and chop potatoes into 1/2 inch chunks, peel and slice carrots into half moons, finely chop celery and onion, and mince garlic cloves.
- Step 2: In the slow cooker insert, toss the cubed chicken together with the potatoes, carrots, celery, onion, and garlic. Add white wine, tomato paste, salt, and dried thyme. Pour in the chicken broth and place the bay leaves on top.
- Step 3: Cover the slow cooker and cook on low setting for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
- Step 4: In a small bowl, mix the corn starch with water until smooth to create a slurry.
- Step 5: When the stew is done cooking, remove the bay leaves. Stir in the peas, heavy cream, and the corn starch slurry to thicken the stew. Continue to cook for an additional 10-15 minutes until the peas are warmed through and the stew slightly thickens.

Pro Tips for the Best Creamy Slow Cooker Chicken
Keep these in mind:
- Serve with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze portions for later use.
- For added richness, incorporate a splash more of heavy cream just before serving.
Best Ways to Serve Creamy Slow Cooker Chicken
Here are some delicious serving ideas:
- Serve over cooked rice for a hearty meal.
- Pair with mashed potatoes for a comforting dish.
- Enjoy with freshly baked bread to soak up the creamy sauce.
How to Store and Reheat Creamy Slow Cooker Chicken
Let any leftovers cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm in a saucepan over medium heat, stirring occasionally until heated through. This dish is perfect for meal prep, giving you easy, warm meals ready to go!
Frequently Asked Questions About Creamy Slow Cooker Chicken
What is Creamy Slow Cooker Chicken?
Creamy Slow Cooker Chicken is a delightful dish featuring tender chicken cooked in a rich, creamy sauce with vegetables. It’s a comforting meal perfect for any night of the week.
Can I make Creamy Slow Cooker Chicken ahead of time?
Absolutely! You can prepare the ingredients the night before and store them in the refrigerator. Simply add them to the slow cooker in the morning for a hassle-free meal.
How do I avoid common mistakes with Creamy Slow Cooker Chicken?
To avoid common mistakes, ensure that you don’t overcook the chicken, as it can become dry. Additionally, adjust the seasoning to your taste for the best flavor.
Variations of Creamy Slow Cooker Chicken You Can Try
Here are some fun variations to explore:
- Make a Creamy Chicken and Rice Slow Cooker by adding rice directly to the stew.
- For a twist, try a Creamy Chicken Pasta Slow Cooker Recipe by mixing in cooked pasta before serving.
- Incorporate mushrooms for a Slow Cooker Creamy Chicken and Mushroom variation.

For more delicious recipes, check out Creamy Italian Meatball Soup or Slow Cooked Summer Beef. If you’re looking for a comforting dessert, try Cannoli Cream Sandwich Cookies.
Print
Creamy Slow Cooker Chicken Stew for Cozy Nights
- Total Time: 7 to 8 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and creamy slow cooker chicken stew made with tender chicken breasts or thighs, hearty potatoes, carrots, celery, peas, and flavored with white wine, garlic, and herbs.
Ingredients
- 1 tbsp olive oil
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs, cut into 1/2″ cubes)
- 1/2 lb yellow or white potatoes (peeled and cut into 1/2″ chunks)
- 2 carrots (peeled and sliced into half moons)
- 1 celery stalk (finely chopped)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp white wine
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp dried thyme
- 3 cups low sodium chicken broth
- 2 bay leaves
- 2 tbsp corn starch
- 2 tbsp water
- 1/2 cup peas
- 1/4 cup heavy cream
Instructions
- Cube the chicken breasts or thighs into 1/2 inch pieces. Peel and chop potatoes into 1/2 inch chunks, peel and slice carrots into half moons, finely chop celery and onion, and mince garlic cloves.
- In the slow cooker insert, toss the cubed chicken together with the potatoes, carrots, celery, onion, and garlic. Add white wine, tomato paste, salt, and dried thyme. Pour in the chicken broth and place the bay leaves on top.
- Cover the slow cooker and cook on low setting for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
- In a small bowl, mix the corn starch with water until smooth to create a slurry.
- When the stew is done cooking, remove the bay leaves. Stir in the peas, heavy cream, and the corn starch slurry to thicken the stew. Continue to cook for an additional 10-15 minutes until the peas are warmed through and the stew slightly thickens.
Notes
- Serve with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze portions for later use.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 90 mg
