Description
This Crockpot Chicken Stew is a comforting dish packed with savory chicken, tender vegetables, and rich flavors. Perfect for busy nights, it’s simple to prepare and delivers a hearty meal that everyone will love.
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 minced garlic into the slow cooker.
- In a bowl, mix the chicken broth, chicken gravy mix, and ranch seasoning until blended. Pour over the chicken and vegetables.
- Cover and cook on high for about 4 hours or low for 6 hours until the chicken is tender and vegetables are soft.
- While cooking, blend the heavy cream with cornstarch until smooth. Add it to the stew along with frozen peas.
- Cover and cook for an additional 30 minutes until the stew thickens and peas are heated.
- Taste and garnish with parsley or thyme if desired before serving.
Notes
Feel free to add your favorite vegetables for extra flavor.
You can replace heavy cream with half-and-half for a lighter version.
This stew can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg