Description
Crockpot Chicken Stew is the ultimate comfort food, combining tender chicken, hearty potatoes, colorful carrots, and sweet peas in a creamy broth. As it slowly cooks, the flavors meld together, creating a warming dish perfect for cozy nights or family gatherings. This stew is not only delicious but also incredibly easy to make in your slow cooker. Just prep your ingredients, let them simmer, and enjoy a wholesome meal that will leave everyone satisfied.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 pound Yukon Gold potatoes
- 1 cup baby carrots
- 1 cup frozen green peas
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the chicken thighs for about 5-7 minutes. Transfer to a slow cooker.
- Add potatoes, carrots, celery, onion, thyme, garlic powder, salt, and pepper to the slow cooker with the chicken.
- In a bowl, whisk together chicken broth and heavy cream. Gradually mix in flour until smooth.
- Pour the broth mixture over the ingredients in the slow cooker and stir gently.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is cooked through and vegetables are tender.
- Stir in frozen peas during the last 30 minutes of cooking.
- Garnish with chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 365
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 105mg