Description

Crockpot Chicken Stew offers a delightful blend of tender chicken and fresh vegetables, making it an ideal dish for a quick, comforting meal. With simple prep and rich flavors, it’s perfect for busy nights when you crave homemade goodness.

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

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Instructions

Place the chicken thighs, diced potatoes, carrots, celery, chopped onion, and minced garlic into the slow cooker.
In a separate bowl, combine the chicken broth, chicken gravy mix, and ranch seasoning; mix well and pour over the chicken and veggies.
Seal the slow cooker and set to cook on high for 4 hours or low for 6 hours, until the chicken is tender and veggies are soft.
Meanwhile, mix heavy cream and cornstarch in a bowl until smooth, then combine this with the stew along with frozen peas for the last 30 minutes of cooking.
Cook until the mixture thickens and the peas are heated through, then taste and adjust seasoning if necessary.
Garnish with parsley before serving.

Notes

For added flavor, consider sautéing the onions and garlic before adding them to the slow cooker.
Feel free to swap in your favorite vegetables or add extra spices for a personal touch.
If you prefer a lighter stew, you can use low-fat cream or replace it with more chicken broth.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 900mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg