Description
Crockpot Chicken Stew is a comforting dish that combines tender chicken, hearty vegetables, and a creamy broth. With minimal prep and packed with flavor, it’s perfect for those seeking an easy, wholesome meal.
Ingredients
Scale
- 1 pound skinless & boneless chicken thighs
- 2 large potatoes peeled and diced
- 2 large carrots peeled and diced
- 2 stalks of celery peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 (1 ounce) packet chicken gravy
- 1 (1 ounce) packet ranch seasoning mix
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas
- parsley for garnish optional
Instructions
- Place the chicken thighs, potatoes, carrots, celery, onion, and minced garlic into the slow cooker.
- In a small bowl, mix together the chicken broth, chicken gravy mix, and ranch seasoning until well blended. Pour this mixture over the chicken and vegetables.
- Cover the slow cooker and set it to high for 4 hours or low for 6 hours, cooking until the chicken is tender and the vegetables are comfortably soft.
- While the stew is cooking, whisk together the heavy cream and cornstarch until there are no lumps. Stir this mixture along with the frozen peas into the stew.
- Cover again and cook for an additional 30 minutes until the stew thickens and the peas are heated through.
- Taste the stew and add fresh herbs as desired for garnish before serving.
Notes
Feel free to substitute chicken thighs with chicken breasts if preferred.
This stew can be stored in the refrigerator for up to 3 days for leftovers.
Add more vegetables like bell peppers or green beans for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg