Crockpot Chicken Stew
A comforting Crockpot Chicken Stew featuring tender chicken thighs and hearty vegetables in a rich, creamy broth, perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound skinless & boneless chicken thighs Exceptional tenderness and rich flavor.
- 2 large potatoes (peeled and diced) Provides a perfect base to soak up flavors.
- 2 large carrots (peeled and diced) Adds a pop of color and nutrients.
- 2 stalks celery (peeled and diced) Adds crispness to balance creaminess.
- 1 onion (chopped) Foundation for the stew’s flavor.
- 2 cloves garlic (minced) Brings depth and warmth.
Liquid and Seasoning
- 2 cups chicken broth Essential for the savory base.
- 1 ounce chicken gravy mix Adds instant flavor and creaminess.
- 1 ounce ranch seasoning mix Zesty kick that enhances the dish.
- 2 tablespoons cornstarch Used for thickening.
Finishing Touches
- 1 cup heavy cream Achieves a luscious flavor.
- 1 cup frozen peas Adds freshness and sweetness.
- Parsley (for garnish, optional) Adds color and freshness.
Instructions
Preparation
- Trim excess fat from chicken thighs, season lightly with salt and pepper, and place at the bottom of the slow cooker.
- Peel and dice potatoes, carrots, and celery; chop onion and mince garlic.
- Add diced vegetables to the slow cooker, layering over the chicken.
- Pour chicken broth into the slow cooker, ensuring all ingredients are submerged.
- Sprinkle chicken gravy mix and ranch seasoning over the top.
Cooking
- Cover the slow cooker and set to cook on low for 6-8 hours or high for 3-4 hours.
- 30 minutes before cooking is done, mix cornstarch with cold water to create a slurry and stir into the slow cooker.
- Stir in heavy cream and frozen peas, cooking for an additional 15-20 minutes until warmed through.
Notes
Serve hot, garnished with parsley. Pairs well with crusty bread or rice. Perfect for meal prepping and reheats beautifully.