Slow Cooker Chicken Cobbler Stew Recipe
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
When the weather turns chilly, nothing beats a bowl of slow-simmered comfort food. This Slow Cooker Chicken Cobbler Stew is hearty, creamy, and full of tender chicken, Yukon Gold potatoes, carrots, celery, and peas with cozy, homey herbs. It’s a healthier take on a classic comfort dish that’s perfect for weeknight dinners or holiday leftovers.
Related recipe: Autumn Slow Cooker Chicken With Apples And Cabbage
This Slow Cooker Chicken Cobbler Stew is pure comfort food. It has tender chicken, hearty vegetables, and herbs simmered in a creamy broth. It’s Cozy, simple, and perfect for fall or winter nights.
What Is Chicken Cobbler Stew?
Chicken cobbler stew is a cross between chicken stew and a cobbler. Instead of just soup, it’s a thicker, slow-cooked stew that mimics a delicious cobbler filling. It’s a heartier, more comforting twist on classic chicken stew, and the slow cooker makes cooking it completely hands-off.
Ingredients for Slow Cooker Chicken Cobbler Stew
- Boneless, skinless chicken breasts – Choose the biggest ones you can find.
- Red onion – A small onion is plenty.
- Garlic – Find the biggest cloves on the bulb for this.
- Carrots
- Celery
- Yukon Gold potatoes – Russet potatoes will work, but they fall apart more.
- Frozen peas
- Low-sodium chicken broth
- Dried thyme
- Dried rosemary – Ground works best, but whole will work as well.
- Salt and pepper
- Arrowroot powder – Arrowroot keeps the stew gluten-free, but cornstarch works too. – You can omit this and the water if you use cream or yogurt. Though it doesn’t hurt to have both. If it’s too thick, you can add more broth.
- Water
- Plain yogurt or heavy cream (optional)
How to Make Slow Cooker Chicken Cobbler Stew
Step 1: Prep & Build the Base
Add chicken, onion, garlic, carrot, celery, potatoes, peas, broth, thyme, and rosemary to the slow cooker. Stir to combine.
Step 2: Cook Until Tender
Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is cooked through and veggies are tender. Stir in the arrowroot slurry or cream during the last 10 minutes of cooking to thicken the stew. If using yogurt, stir it in after turning off the slow cooker.
Step 4: Season & Serve
Just before serving, season with salt and pepper as needed.
Pro Recipe Tips
- Cut everything small or thin to make for easier eating.
- Dice potatoes evenly so they cook at the same speed.
- Add peas in the last 30 minutes for a brighter green color.
- For a deeper flavor, sauté the onion and garlic before adding them to the slow cooker.
Variations on Slow Cooker Chicken Cobbler Stew
- Protein swaps: Use turkey instead.
- Vegetable add-ins: Mushrooms, parsnips, or green beans work well.
What to Serve with Chicken Cobbler Stew
- Top bowls with warm biscuits or cornbread.
- Add a green side salad.
- Add rice or quinoa for extra bulk.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze without yogurt for up to 3 months. Stir yogurt in after reheating. Freezing with heavy cream is fine.
- Reheat: Warm gently on the stovetop or in a microwave. Add extra broth if the stew thickens too much.
FAQs About Chicken Cobbler Stew
Can I Make This Dairy-Free?
You don’t have to use any dairy at all. The yogurt or heavy cream are optional for those who can have dairy. I didn’t use it myself.
Can I Use Frozen Chicken In A Slow Cooker?
No. Always thaw your chicken first for food safety reasons.
More Healthy Slow Cooker Recipes
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Slow Cooker Chicken Cobbler Stew Recipe
Ingredients
- 2 large boneless, skinless chicken breasts (about 2-3 cups cut)
- 1 small red onion (diced fine)
- 3 large garlic cloves (pressed or finely minced)
- 1 cup carrot slices (slice thin)
- 1 cup sliced celery (slice thin)
- 2 large Yukon Gold potatoes (diced small)
- 1½ cups frozen peas (fresh peas work too)
- 4 cups chicken stock (no sugar or dextrose added)
- 1 tbsp. dried thyme
- 2 tsp. dried rosemary (ground is best, but whole will work)
- salt and pepper (to taste after cooking
- 1 tbsps. arrowroot powder (or cornstarch)
- 2 tbsp. water
- 1 cup heavy cream (or plain yogurt – optional)
Instructions
- Add chicken, onion, garlic, carrot, celery, peas, broth, thyme, and rosemary to the slow cooker. Stir to combine.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is cooked through and veggies are tender. Stir in the arrowroot slurry or cream during the last 10 minutes of cooking to thicken the stew. If using yogurt, stir it in after turning off the slow cooker.
- Spoon into bowls. Season to taste with salt, and pepper.
Notes
Nutrition
