Slow Cooker Chicken Stew Recipe
There’s something incredibly comforting about a hearty slow cooker chicken stew. The way it fills the kitchen with those cozy, savory aromas—there’s really nothing quite like it. This version, which blends tender chicken breast with a trio of creamy soups, butter, and instant rice, is one of those feel-good meals that practically cooks itself. And who doesn’t love that on a busy weeknight? You can toss everything in your slow cooker (or a casserole dish for a more hands-on approach) and just let it do its thing while you tackle the day.
I first stumbled upon this recipe when I was in the middle of moving houses—an overwhelming time when dinner was honestly the last thing on my mind. A friend suggested I try it, and with barely any kitchen equipment unpacked, it became a lifesaver. It was one of those throw-it-all-together moments, and I didn’t have high expectations, but let me tell you, it was like a warm hug on a plate. Since then, I’ve tweaked it a little here and there, and it’s become a family staple. Whenever I need something quick, comforting, and ridiculously easy, this is the recipe I come back to.
🥘 A modern take on classic comfort food
Chicken stew is an age-old dish, often made with whatever veggies and meat were on hand, slow-cooked over an open fire or on the stovetop. Today, we have the convenience of modern kitchen appliances, but the heart of the dish remains the same—a nourishing, hearty meal perfect for gathering around the table. The use of creamy canned soups in this recipe reflects more contemporary cooking styles, bringing that velvety texture without having to spend hours making a roux or reducing a sauce.
Plus, using instant rice and chicken breast cubes helps this stew cook faster while still delivering that rich, home-cooked flavor we all crave. The butter on top adds an indulgent, buttery finish that makes this stew feel luxurious. I mean, what’s not to love?
Key ingredients and why they matter
Chicken Breasts:
Chicken breasts are lean and cook beautifully in a slow cooker or casserole. They get tender without falling apart like thighs might, giving you hearty chunks in every bite. If you prefer, you can swap them for boneless, skinless thighs for a bit more richness. I’ve also used leftover rotisserie chicken when I needed to speed things up even more.
Cream of Chicken, Celery, and Mushroom Soups:
These soups form the creamy backbone of the stew, with the flavors blending together for a savory base. If you’re missing one of these soups, don’t worry—substitute with what you have. Cream of broccoli or even a cheddar soup can work for a unique twist. I’ve done it and ended up loving the change in flavor!
Instant White Rice:
The instant rice helps absorb all those rich flavors, cooking quickly and efficiently. You can swap it for regular rice, but you’ll need to adjust the cooking time and liquids a bit to accommodate. If you’re aiming for a lower-carb version, you could try using cauliflower rice.
Butter:
Those pats of butter on top melt down into the stew, creating a silky, indulgent layer that makes everything taste richer. If you’re dairy-free, you can use a vegan butter substitute. Trust me, it still works magic.

Kitchen gear you’ll need (and a few swaps)
For this recipe, you’ll need a few basic tools, nothing too fancy! Here’s what you’ll want to have on hand:
- A slow cooker or casserole dish: I typically use my slow cooker for ease, but if you prefer the oven method, a casserole dish will do just fine. The slow cooker keeps it hands-free, while the oven gives you a slightly faster bake time.
- A sharp knife for cutting the chicken: Sounds simple, but a good knife makes quick work of cutting your chicken into cubes.
- A stirring spoon: You’ll need this to mix everything together before letting the slow cooker work its magic.
If you don’t have a slow cooker or oven available, you can even try this on the stovetop with a Dutch oven, simmering on low for about 1 to 1.5 hours.
Step-by-step: Making your slow cooker chicken stew
Here’s the best part—this recipe couldn’t be easier. Whether you’re using a slow cooker or the oven, here’s what you’ll do:
- Prep your ingredients.
Start by cutting your chicken breasts into cubes. I usually aim for bite-sized pieces, about 1-inch cubes. You can also season the chicken with a bit of salt and pepper at this point for extra flavor. - Layer in your slow cooker.
In your slow cooker, mix the chicken, water, instant rice, and the cans of cream soups (chicken, celery, and mushroom). Stir it all together until everything’s evenly combined. I find it easiest to mix the soups first, then fold in the rice and chicken. - Top with butter.
Slice the butter into thin pats and arrange them evenly over the top. The butter melts as it cooks, making everything extra creamy. - Cook low and slow.
Set your slow cooker on low and cook for 6-7 hours, or if you’re in a rush, cook on high for 4 hours. The chicken will get tender, and the rice will soak up all that creamy goodness.- Oven method tip: If you’re using the oven, bake at 400°F for about an hour to 75 minutes, until the chicken is fully cooked, and the rice is tender.
- Check for doneness.
Once the time’s up, give everything a good stir. The rice should be tender, and the chicken cooked through. You can add more salt and pepper to taste. - Let it rest.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld even more and thickens the texture a bit.

Fun variations to try
I love experimenting with this stew—it’s so versatile! Here are some variations I’ve tried that turned out great:
- Vegan option: Swap the chicken for cubed tofu or a plant-based chicken substitute. Use vegan versions of the soups and butter (there are some great options out there).
- Vegetable-packed version: Add diced carrots, peas, and potatoes to the mix for a heartier, veggie-filled stew. You can throw them in with the chicken, and they’ll cook down nicely in the slow cooker.
- Spicy twist: For a bit of a kick, try adding a can of diced green chilies or a teaspoon of crushed red pepper flakes to the mix. It’s a nice surprise!
- International flavor: Swap one can of soup for a can of coconut milk and add a tablespoon of curry powder for a Thai-inspired chicken stew. Trust me, it’s amazing.
Presentation and serving ideas
When serving this chicken stew, I love to keep it simple yet cozy. Serve it in deep bowls with a side of crusty bread—perfect for soaking up all that creamy sauce. You can also sprinkle some fresh parsley or thyme on top for a pop of color and extra flavor.
If you’re feeling fancy, ladle the stew over a bed of fluffy mashed potatoes or quinoa for a different texture. The rice in the stew will already give you that hearty base, but adding another grain can make it feel like an even more special meal.
Drink pairings
This stew pairs wonderfully with a chilled white wine, like a crisp Sauvignon Blanc, which cuts through the richness of the creamy soups. If you prefer beer, go for a light lager or a Belgian-style ale. For non-alcoholic options, a sparkling water with a slice of lemon or lime adds a refreshing contrast to the hearty stew.
Leftovers and reheating tips
One of the best things about this recipe is that it makes fantastic leftovers! Store any extra stew in an airtight container in the fridge for up to 3 days. To reheat, you can microwave it in individual portions (just add a splash of water if it seems dry) or warm it on the stovetop over low heat.
This stew also freezes well. Let it cool completely before transferring to a freezer-safe container. It’ll keep for about 3 months. To reheat, thaw it in the fridge overnight, then warm it in a saucepan on the stove, stirring occasionally.
Adjusting for different serving sizes
This recipe makes about 4-6 servings, depending on how generous you are with portions. If you need more, simply double the ingredients, but be mindful of your slow cooker size—make sure it can handle the volume. For a smaller batch, you can halve the ingredients. Just keep an eye on the cooking time, as less volume may cook a bit faster.

Common questions I get about this stew
1. Can I use brown rice instead of white?
Absolutely, but you’ll need to adjust the cooking time since brown rice takes longer to cook. You may also need a bit more liquid.
2. Can I make this dairy-free?
Yes! Just swap the cream soups for dairy-free versions, and use a vegan butter alternative.
3. How can I make this more flavorful?
You can add herbs like thyme, rosemary, or even a bay leaf. A splash of white wine before slow cooking also adds a nice depth.
4. Can I add vegetables to this recipe?
Definitely! Carrots, peas, green beans, and potatoes all work well. Just toss them in with the chicken, and they’ll cook down with everything else.
5. What’s the best way to reheat this?
I recommend reheating it on the stovetop over low heat. If you’re in a hurry, the microwave works too—just add a splash of water or broth to keep it creamy.
Give it a try and make it your own!
This slow cooker chicken stew is the ultimate comfort food. It’s hearty, flavorful, and ridiculously easy to make. Whether you’re following the recipe to the letter or putting your own spin on it, I’m sure it’ll become one of your go-to meals like it has for me. So grab your ingredients, toss them in the slow cooker, and let dinner take care of itself!
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Slow Cooker Chicken Stew Recipe
This slow cooker chicken stew is a hearty, creamy dish perfect for busy weeknights. Easy prep, comforting flavors—your new family favorite!
- Total Time: 6 hours 10 minutes
- Yield: 4-6 1x
Ingredients
- 3 chicken breasts, cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of celery soup
- 1 (10.75 ounce) can cream of mushroom soup
- salt and ground black pepper to taste
- ½ cup butter, sliced into pats
Instructions
- Prep your ingredients.
Start by cutting your chicken breasts into cubes. I usually aim for bite-sized pieces, about 1-inch cubes. You can also season the chicken with a bit of salt and pepper at this point for extra flavor. - Layer in your slow cooker.
In your slow cooker, mix the chicken, water, instant rice, and the cans of cream soups (chicken, celery, and mushroom). Stir it all together until everything’s evenly combined. I find it easiest to mix the soups first, then fold in the rice and chicken. - Top with butter.
Slice the butter into thin pats and arrange them evenly over the top. The butter melts as it cooks, making everything extra creamy. - Cook low and slow.
Set your slow cooker on low and cook for 6-7 hours, or if you’re in a rush, cook on high for 4 hours. The chicken will get tender, and the rice will soak up all that creamy goodness.- Oven method tip: If you’re using the oven, bake at 400°F for about an hour to 75 minutes, until the chicken is fully cooked, and the rice is tender.
- Check for doneness.
Once the time’s up, give everything a good stir. The rice should be tender, and the chicken cooked through. You can add more salt and pepper to taste. - Let it rest.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld even more and thickens the texture a bit.
Notes
Presentation and serving ideas
When serving this chicken stew, I love to keep it simple yet cozy. Serve it in deep bowls with a side of crusty bread—perfect for soaking up all that creamy sauce. You can also sprinkle some fresh parsley or thyme on top for a pop of color and extra flavor.
If you’re feeling fancy, ladle the stew over a bed of fluffy mashed potatoes or quinoa for a different texture. The rice in the stew will already give you that hearty base, but adding another grain can make it feel like an even more special meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours (slow cooker) or 1-1.5 hours (oven)
- Category: Dinner