Description
A hearty, comforting Slow Cooker Chicken Stew packed with tender chicken, potatoes, carrots, and celery perfect for a cold evening.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
4 cups chicken broth
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 large potatoes, peeled and diced
1 cup frozen peas
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
Instructions
1. Place the chopped chicken, onion, carrots, celery, and potatoes into the slow cooker.
2. Pour in the chicken broth. Stir in the thyme, rosemary, salt, and pepper.
3. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
4. If desired, during the last 30 minutes, whisk 2 tbsp flour with 1/4 cup cold water until smooth; stir into the slow cooker to thicken.
5. Stir in the frozen peas during the last 15 minutes of cooking.
6. Serve hot and enjoy your Slow Cooker Chicken Stew!
Notes
For a creamier stew, add 1/2 cup heavy cream in the last 30 minutes.
Excellent for meal prep and freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg