Description
This Crockpot Chicken Stew delivers unmatched flavor with tender chicken thighs, hearty potatoes, and fresh veggies. Perfect for a comforting meal with minimal prep!
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 cloves in the slow cooker.
- In a bowl, mix the chicken broth, gravy mix, and ranch seasoning until well combined and pour over the chicken and vegetables.
- Cover the cooker and set it to high for about 4 hours or low for 6 hours until the chicken is tender.
- Whisk together the heavy cream and cornstarch until smooth then stir into the stew along with the peas.
- Cover and cook for an additional 30 minutes until the mixture thickens and peas are warm.
- Taste the stew, garnish with fresh herbs like parsley or thyme if desired, and serve.
Notes
For a thicker stew, increase the amount of cornstarch.
Feel free to add other vegetables like green beans or corn for added flavor and nutrition.
This stew keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 100mg