Description
This slow cooker chicken stew is a hearty and comforting meal that is perfect for a cozy night in. Tender chicken, savory vegetables, and a creamy broth come together in this easy-to-make dish.
Ingredients
Scale
Chicken Stew:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into chunks)
- 4 medium carrots (peeled and sliced)
- 3 medium potatoes (peeled and diced)
- 2 celery stalks (chopped)
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 cup frozen peas
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
- In a skillet over medium heat, heat olive oil and sauté the onions, garlic, and tomato paste for 2–3 minutes until fragrant.
- Stir in the flour and cook for 1 minute more.
- Transfer the mixture to the slow cooker. Add the chicken, carrots, potatoes, celery, thyme, salt, pepper, and chicken broth. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken and vegetables are tender.
- In the last 30 minutes of cooking, stir in the peas and heavy cream. Taste and adjust seasoning if needed. Serve warm.
Notes
- For a thicker stew, mash a few potatoes near the end of cooking.
- You can substitute chicken breasts, but thighs stay more tender in slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
