Description
This Crockpot Chicken Stew offers irresistible flavor with minimal prep. Featuring tender chicken, hearty vegetables, and a creamy broth, it’s ideal for cozy dinners.
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, diced potatoes, carrots, celery, chopped onion, and minced garlic in the slow cooker.
- In a bowl, mix the chicken broth, gravy mix, and ranch seasoning until well combined, then pour it over the chicken and vegetables.
- Cover and cook on high for about 4 hours or low for 6 hours until the chicken is tender and vegetables are soft.
- Meanwhile, whisk together the heavy cream and cornstarch until smooth, then stir into the stew along with the frozen peas.
- Cover and cook for an additional 30 minutes until thickened and peas are heated through.
- Taste and garnish with fresh herbs like parsley or thyme before serving.
Notes
For a thicker stew, add extra cornstarch mixed with a little water before the final cooking step.
Feel free to swap in your favorite vegetables based on seasonal ingredients.
This stew reheats well, making it a great option for leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 137mg