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Crockpot Chicken Stew Recipe

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4.1 from 14 reviews

This comforting Crockpot Chicken Stew features tender chicken thighs slow-cooked with hearty vegetables like potatoes, carrots, and celery in a rich and creamy broth flavored with chicken gravy and ranch seasoning. Finished with peas and a velvety cream-cornstarch mixture, this stew is perfect for an easy, satisfying meal that warms you from the inside out.

Ingredients

Main Ingredients

  • 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 mix
  • 1 (1 ounce) packet ranch seasoning mix
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 cup frozen peas
  • Parsley, for garnish (optional)

Instructions

  1. Add Ingredients to Slow Cooker: Place the chicken thighs, diced potatoes, carrots, celery, chopped onion, and whole garlic cloves directly into the slow cooker.
  2. Prepare Seasoning Mixture: In a small bowl, whisk together the chicken broth, chicken gravy mix, and ranch seasoning mix until smooth. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
  3. Slow Cook: Cover with the lid and cook on high for approximately 4 hours or on low for 6 hours, until the chicken is very tender and the vegetables are cooked through and soft.
  4. Mix Cream and Cornstarch: While the stew is cooking, whisk together the heavy cream and cornstarch in a small bowl until there are no lumps.
  5. Thicken Stew: Stir the cream and cornstarch mixture into the crockpot along with the frozen peas. Cover and cook for an additional 30 minutes to allow the stew to thicken and the peas to heat through.
  6. Final Touches and Serve: Taste and adjust seasoning if desired. Garnish with fresh parsley or thyme for a pop of color and added flavor. Serve hot and enjoy!

Notes

  • You can substitute chicken thighs with chicken breasts if preferred, but thighs provide more tenderness and flavor.
  • For a dairy-free option, substitute heavy cream with coconut milk or a suitable alternative.
  • The stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Make sure to stir the cream-cornstarch mixture well before adding to avoid lumps.
  • Adding fresh herbs like thyme or parsley enhances the flavor and presentation.

Find it online: https://yumntasty.com/crockpot-chicken-stew-recipe/