Description
Crockpot Chicken Stew is the ultimate comfort food, combining tender chicken pieces with hearty Yukon Gold potatoes, vibrant carrots, and sweet peas, all enveloped in a rich and creamy broth. This wholesome dish is perfect for chilly evenings, effortlessly cooking in your slow cooker to create a meal that warms both the body and soul. With its simple preparation and delightful flavors, this chicken stew becomes a family favorite that can be enjoyed throughout the week.
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
- 2 tablespoons 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
- In a skillet over medium-high heat, heat olive oil and brown the diced 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 incorporate flour until smooth.
- Pour the 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.
- Stir in frozen green peas during the last 30 minutes of cooking.
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours (on low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 120mg