Crock Pot Chicken Stew
A creamy chicken stew without the cream, this hearty slow cooker chicken stew recipe is perfect for a cold day.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt plus more to season
- 6 cloves garlic minced
- 1 onion diced
- 2 celery chopped fine
- 3 carrots peeled and sliced
- 2 large potatoes cut into ½-inch cubes (1 pound)
- 3 cups chicken broth
- 2 bay leaf
- ½ cup milk
- 1 cup frozen green peas
Slurry for Thickening
- 2 tbsp corn starch
- 2 tbsp water
Instructions
- In a slow cooker insert, toss cubed chicken with potatoes, carrots, celery, onion and garlic. Pour in chicken broth and add bay leaves and thyme.
- Cover and cook on low for 6-8 hours.
- Combine corn starch with water in a small bowl. When stew is done cooking, remove bay leaves and add in peas, heavy cream and slurry. Stir into chicken and cook until peas are cooked.
- To thicken the stew, create a corn starch slurry by mixing together equal parts corn starch and water, stir it into the stew while it is still warm.
Notes
Resource: Modified from versions on Facebook and livinglou.com
A similar recipe calls for a tablespoon of tomato paste and two tablespoons of white wine. Feel free to add green beans after cooking for more vegetable power.
Interested in cutting down the carb count? Substitute a cup of quinoa for the potatoes.