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Slow Cooker Chicken Stew taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 350 kcal

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.