Description
This Crock Pot Chicken Stew is the ultimate comfort meal, perfect for busy days when you want a hearty, homemade dinner without the fuss. Combining tender chicken thighs, aromatic vegetables, and a creamy, herb-infused gravy, this slow cooker recipe develops deep, satisfying flavors as it cooks all day. It is an approachable, family-friendly dish that transforms simple pantry staples into a nourishing meal that warms the soul on any cold evening.
Ingredients
1 pound boneless, skinless chicken thighs
2 potatoes, peeled and diced
2 large carrots, peeled and diced
2 stalks celery, diced
1/2 cup sweet onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 ounce packet chicken gravy mix
1 ounce packet ranch seasoning mix
1 cup heavy cream
2 tablespoons cornstarch
1 cup frozen peas
Fresh chopped parsley for garnish
Instructions
Place the chicken thighs, potatoes, carrots, celery, onion, and garlic into the slow cooker.
Whisk together the chicken broth, chicken gravy mix, and ranch seasoning mix in a small bowl until smooth.
Pour the broth mixture over the ingredients in the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and vegetables are cooked through.
In a small bowl, whisk the heavy cream and cornstarch together until smooth.
Stir the cream mixture into the slow cooker and add the frozen peas.
Replace the lid and cook on high for an additional 15-20 minutes to allow the sauce to thicken.
Garnish with fresh parsley before serving.
Notes
Use Yukon Gold potatoes if you prefer a creamier texture. You can substitute chicken breasts for thighs, though thighs remain much juicier. For a thinner stew, you can reduce the amount of cornstarch.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg