Description
This Crockpot Chicken Stew is a comforting, flavorful dish made with tender chicken thighs, nutritious veggies, and creamy broth. It’s perfect for a quick dinner and easy to prepare with just a few simple steps!
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 into the slow cooker.
- In a small bowl, combine the chicken broth, chicken gravy mix, and ranch seasoning. Mix until smooth and pour over the chicken and vegetables.
- Cover the slow cooker and set it to high for about 4 hours or low for 6 hours until the chicken is tender and the vegetables are soft.
- In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the stew along with the frozen peas.
- Cover and cook for another 30 minutes until the stew thickens and the peas are warmed through.
- Taste and garnish with fresh herbs like parsley or thyme before serving.
Notes
For extra flavor, consider adding additional herbs or spices such as thyme or rosemary.
You can substitute chicken breasts for the thighs if preferred, but thighs provide more moisture.
Feel free to add other veggies like bell peppers or green beans for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 101mg