Description
This Crockpot Chicken Stew is a comforting blend of tender chicken, hearty vegetables, and creamy sauce, making it an ideal quick dinner option for busy nights.
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, diced celery, chopped onion, and minced garlic into the slow cooker.
- In a separate bowl, whisk together the chicken broth, chicken gravy mix, and ranch seasoning until well blended. Pour this mixture over the ingredients in the slow cooker.
- Cover and cook on high for about 4 hours or on low for 6 hours, until the chicken is tender and the vegetables are cooked through.
- While cooking, mix the heavy cream with cornstarch until smooth. Stir this mixture along with the frozen peas into the stew after the initial cooking time.
- Cover and let it cook for an additional 30 minutes to thicken and heat the peas.
- Taste and adjust seasonings if needed, garnish with parsley if desired, and serve.
Notes
For added flavor, consider browning the chicken thighs before adding them to the slow cooker.
If you prefer a thicker stew, increase the amount of cornstarch or reduce the amount of chicken broth used.
Feel free to add any of your favorite vegetables for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg