Description
This Crockpot Chicken Stew is packed with flavor and easy to prepare. Made with tender chicken, hearty vegetables, and a creamy broth, it’s the ideal comfort food for any night of the week.
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, potatoes, carrots, celery, onion, and garlic into the slow cooker.
- In a bowl, combine the chicken broth, gravy mix, and ranch seasoning. Whisk until smooth and pour it over the chicken and vegetables.
- Cover and cook on high for about 4 hours or on low for about 6 hours, until chicken is tender and veggies are soft.
- Mix the heavy cream and cornstarch in a separate bowl until smooth. Stir this mixture into the stew, adding the peas as well.
- Cover and cook for an additional 30 minutes, until the stew thickens and peas are heated.
- Taste and adjust seasoning, garnish with fresh herbs if desired, and serve.
Notes
For a thicker stew, add more cornstarch mixed with water while cooking.
Feel free to substitute with your favorite vegetables like green beans or corn for variation.
This stew is great for leftovers and can be reheated easily.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg