Description
This Crockpot Chicken Stew offers a comforting blend of tender chicken, vegetables, and creamy goodness. With easy preparation and rich flavors, it’s perfect for family dinners or cozy evenings at home.
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
- Combine chicken thighs, potatoes, carrots, celery, onion, and garlic in the slow cooker.
- In a bowl, whisk together chicken broth, gravy mix, and ranch seasoning. Pour mixture over the chicken and vegetables.
- Cover and cook on high for 4 hours or low for 6 hours until chicken is tender and vegetables are soft.
- In another bowl, mix heavy cream and cornstarch. Stir into the stew with frozen peas.
- Cover and cook for an additional 30 minutes until the stew thickens and peas are warmed through.
- Taste and garnish with fresh parsley or thyme before serving.
Notes
For added flavor, use homemade chicken broth.
Feel free to add other vegetables like bell peppers or corn.
This stew can be made a day in advance and reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg