Slow Cooker Chicken Stew That Hits Just Right
This hearty and creamy slow cooker chicken stew is made with tender chicken, potatoes, and vegetables in a savory broth—perfect comfort food for chilly nights.
Equipment
- 1 Slow cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts or thighs about 1.5 lbs, cut into ½" cubes
- 0.5 lb yellow or white potatoes peeled and cut into ½" chunks
- 2 carrots peeled and sliced into half moons
- 1 celery finely chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoon white wine
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 0.5 teaspoon dried thyme
- 3 cups chicken broth low sodium
- 2 bay leaves
- 2 tablespoon corn starch
- 2 tablespoon water
- 0.5 cup peas
- 0.25 cup heavy cream
Instructions
Instructions
- In a slow cooker insert, toss cubed chicken with potatoes, carrots, celery, onion, and garlic.
- Add white wine, tomato paste, salt, and dried thyme.
- Pour over chicken broth and add bay leaves. Cover and cook on low for 6–8 hours.
- Combine corn starch with water in a small bowl to create slurry.
- When stew is done cooking, remove bay leaves, stir in peas, heavy cream, and slurry. Stir and cook until peas are warmed through.
Notes
Make sure to cut the carrots and potatoes into similar-sized pieces so they cook evenly. The carrots should be slightly smaller. If you prefer a thinner stew, skip the corn starch slurry.
