Crockpot Chicken Stew recipe
Crockpot Chicken Stew guide Easy recipe save time
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings
- Category: Stew
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 pounds Yukon Gold or red potatoes, peeled and cubed
- 1 pound carrots, peeled and sliced
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and Pepper to taste
- 1 cup frozen peas
- 1-2 tablespoons cornstarch (optional)
- 2 tablespoons cold water (optional)
Instructions
- Cut the chicken into 1-inch pieces. Optionally, sear the chicken in a skillet for added flavor.
- Place the potatoes, carrots, celery, onion, and garlic in the crockpot.
- Add the chicken to the crockpot.
- Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- During the last 30 minutes of cooking, add the frozen peas.
- If desired, thicken the stew by mixing cornstarch with cold water to form a slurry. Stir the slurry into the stew and cook for another 30 minutes.
- Remove the bay leaf before serving. Garnish with fresh parsley or chives if desired.
Notes
This Crockpot Chicken Stew is more than just a meal; it’s a warm hug in a bowl, perfect for busy weeknights or cozy weekends. The aroma of chicken, vegetables, and herbs simmering slowly in the crockpot fills your home with a sense of warmth and anticipation. It’s also incredibly adaptable, letting you customize the ingredients based on your preferences and what’s fresh and seasonal. Embrace the ease and deliciousness of this recipe, and let it become a regular part of your fall and winter meal rotation.