Description
This Crockpot Chicken Stew features tender chicken thighs, hearty vegetables, and a rich creamy broth, making it the perfect easy and satisfying dinner for any night.
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, whisk the chicken broth, chicken gravy mix, and ranch seasoning together until smooth. Pour over the chicken and vegetables.
- Cover the slow cooker and cook on high for approximately 4 hours or on low for about 6 hours, until the chicken is tender and the vegetables are soft.
- Meanwhile, whisk together the heavy cream and cornstarch until well combined. Stir this mixture along with the frozen peas into the stew.
- Cover again and cook for an additional 30 minutes until the stew thickens and the peas are heated.
- Taste and adjust seasoning if needed, garnish with fresh parsley, and serve.
Notes
You can substitute chicken breasts for thighs if preferred.
Feel free to add other vegetables like green beans or corn for more variety. Make sure to adjust cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg