Slow cooker recipes with leftover rotisserie chicken

Site Index Chicken Chicken soup Leftovers Slow cooker

This post may contain affiliate links. See my privacy policy for details.

What I loved about this slow cooker chicken stew is that you only need enough chicken say, from leftovers, and the rest is mainly vegetables. Indeed, I had roast chicken leftover and we were a little tired of soup. It’s funny how one can trick their mind when eating something because really, this really is just a soup with less liquid and more vegetables. The heartiness makes it better somehow.

If you like this, try my Mushroom Crockpot Cube Steak too!

How to Make Slow Cooker Chicken Stew

This is basically a dump and go recipe, the only prep is the veggies. You can do that the night before and then throw everything into the slow cooker in the morning.

• Place the chicken, garlic, seasoning and vegetables into the slow cooker. Pour the broth over the vegetables.
• Cook on low for 7-8 hours, until the vegetables are soft.
• Take the cornstarch and mix it into the cream.
• Stir into the stew, quickly whisking it in.
• Cook the stew for 10 minutes more, letting it thicken.  You may add more cornstarch to get your desired thickness or add more broth to thin it out.

Use Leftovers to Make Slow Cooker Chicken Stew

This is a great recipe to use leftover chicken meat in. You need 2-3 cups of chopped cooked chicken, or you can just make a largely vegetable based soup and throw in whatever chicken meat you have left. The vegetables in this are amazing as well, especially if you add those mushrooms.

A confession: My crock pot has literally not left my counter the past month. I’ve washed it and put it right back into the same place to be used again. I am quite seriously making almost everything in the crock pot lately, from stews to roasts to pasta. We are so busy – like every other family right now- that the only way we are going to have a nice hot home cooked meal is if I throw something in the crock pot for when we get home.

Slow Cooker Chicken Stew Tips & Tricks

• The chicken is going to break down and shred throughout the stew, which makes those two cups go a long way in the end.
• Play around with the vegetables you like in it, I love mushrooms in my stew and thought they were just fantastic for a nice change. Add onions, celery, mushrooms, whatever your heart desires.
• Now, there are a lot of people that don’t like the way that chicken breaks down after slow cooking all day. IF you are one of those people, then add cooked chicken in at the very end to heat it up. You have a choice of which method you want to do here.
• Play around with the thickness at the end, depending on what vegetables you put in, there will be more/less liquid. Mushrooms and celery add liquid, potatoes and carrots not as much.

What to Serve with Chicken Stew

• Buttery, soft Parker House Rolls are perfect to round out the meal
• Bacon Cheddar Biscuits are fast and easy
•  Cheddar Waffle Biscuits are always delicious and a fun twist on the normal biscuits!

Has your crock pot been doing overtime with the snowy weather and cold days? We are eating so many soups and stews, making my crock pot dumplings as usual because I also want allll the carbs.

Thanks for stopping in!

Love,

Karlynn

PIN THIS RECIPE to your SLOW COOKER DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

• ▢ 3 medium skinless, boneless chicken breast cut into large chunks (See notes about chicken)
• ▢ 2 cups diced potatoes
• ▢ 1 cup chopped onion
• ▢ 2 cups sliced carrots
• ▢ 1-2 stalks celery chopped
• ▢ 1 pound mushrooms, washed and sliced in half
• ▢ 1 tablespoon minced garlic
• ▢ 1-2 teaspoons poultry seasoning adjust to taste
• ▢ 6 cups chicken broth more to thin out if needed at the end
• ▢ 3 tablespoons cornstarch
• ▢ 1/2 cup heavy cream

• Place the chicken, vegetables, garlic and seasoning into the slow cooker. 

• Pour the chicken broth over the vegetables. 

• Cook on low for 7-8 hours, until the vegetables are soft. 

• Take the cornstarch and mix it into the cream.

• Stir into the stew, quickly whisking it in. 

• Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness. If it's too thick, add more broth.

• Serve and enjoy.

• You may need to adjust the amount of broth or cornstarch, all depending on how juicy your vegetables are! Add more broth if it's too thick, add more cornstarch if it's too thin.
• Use 2-3 cup of already cooked chicken meat and add it at the end if you want to use leftovers!

Calories: 259kcal, Carbohydrates: 41g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 377mg, Potassium: 680mg, Fiber: 11g, Vitamin A: 15055IU, Vitamin C: 31.4mg, Calcium: 84mg, Iron: 3.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!