Description
This Crockpot Chicken Stew is packed with irresistible flavor and requires minimal prep. Tender chicken, hearty vegetables, and creamy goodness create a perfect meal for family gatherings or busy weeknights.
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, celery, chopped onion, and minced garlic in the slow cooker.
- In a separate bowl, combine the chicken broth, chicken gravy mix, and ranch seasoning, whisking until smooth. Pour this mixture over the chicken and vegetables.
- Cover the slow cooker and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and vegetables are soft.
- In a bowl, whisk together the heavy cream and cornstarch until combined. Stir this mixture along with the frozen peas into the stew.
- Cover and cook for an additional 30 minutes until the stew thickens and the peas are heated through.
- Taste and garnish with fresh parsley or herbs before serving.
Notes
Feel free to substitute with any of your favorite vegetables like green beans or corn.
For a thicker stew, allow it to cook a little longer after adding the cream and cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg