Description
This Slow Cooker Chicken Stew is a hearty and comforting dish that’s perfect for busy weeknights. Packed with tender chicken, flavorful vegetables, and savory herbs, this stew is sure to become a family favorite.
Ingredients
Scale
Chicken Stew:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup frozen peas
Instructions
- Combine Ingredients: Place the chicken, carrots, potatoes, celery, onion, garlic, chicken broth, thyme, parsley, paprika, salt, and pepper into a slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- Add Thickening: In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the stew along with the frozen peas. Cook for another 10–15 minutes, or until the stew thickens slightly and the peas are heated through.
- Serve: Serve hot, garnished with fresh parsley if desired.
Notes
- For extra flavor, sear the chicken in a skillet before adding it to the slow cooker.
- You can also add a splash of cream at the end for a richer stew.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course, Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
