Slow Cooker Chicken Stew You Gonna Love
This creamy and hearty slow cooker chicken stew features tender chicken, hearty vegetables, and a comforting broth that's perfect for chilly evenings. Easy to prep and filled with cozy flavors the whole family will love.
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1.5 lbs Chicken breasts or thighs boneless, skinless, cut into ½ inch cubes
- 0.5 lb Potatoes peeled and cut into ½ inch chunks
- 2 Carrots peeled and sliced into half moons
- 1 stalk Celery finely chopped
- 1 Onion finely chopped
- 3 cloves Garlic minced
- 2 tablespoons White wine
- 1 tablespoon Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Dried thyme
- 3 cups Chicken broth low sodium
- 2 Bay leaves
- 2 tablespoons Cornstarch for slurry
- 2 tablespoons Water to mix with cornstarch
- 0.5 cup Peas
- 0.25 cup Heavy cream
Instructions
Instructions
- Heat the olive oil in a skillet over medium heat. Add cubed chicken and brown on all sides for about 5 minutes.
- Transfer the browned chicken into the slow cooker.
- Add potatoes, carrots, celery, onion, and garlic into the slow cooker on top of the chicken.
- In a separate bowl, whisk together white wine, tomato paste, salt, and dried thyme. Pour mixture over ingredients in the cooker. Add the chicken broth and bay leaves. Gently stir.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked and vegetables are tender.
- Remove bay leaves. Stir in peas, heavy cream, and the cornstarch slurry (cornstarch + water). Cook for an additional 10 minutes until thickened.
Notes
To save time, use frozen peas and pre-chopped vegetables from the store. Browning the chicken ahead of time improves flavor. Use thighs for juicier results.