Crock Pot Chicken Stew
User Reviews
4.9
Crock Pot Chicken Stew
Description
Crock Pot Chicken Stew starts by layering chopped sweet onions, celery, peeled carrots, and bite-sized potatoes in a slow cooker. Garlic, bay leaf, thyme, rosemary, paprika, and poultry seasoning add depth and aromatic notes to the dish. Bone-in, skin-removed chicken breasts or thighs are seasoned with salt and pepper, placed over the vegetables, and covered with chicken broth. Cooking on low for 6-8 hours or high for 3-4 hours tenderizes the chicken and infuses flavors into the vegetables and broth.
Towards the end of cooking, the chicken is removed, shredded or chopped, and returned to the pot after discarding the bones. A slurry of cornstarch and cold water is stirred in to thicken the broth, which is then cooked uncovered for 30 minutes on high until slightly thickened. Fresh parsley garnishes add brightness at serving. The stew provides a rich, hearty meal with tender protein and vegetables in a comforting, well-seasoned broth.
The recipe allows flexibility for slow cooker variations; cook times may require adjustment based on your appliance’s heat level. Salt should be added to taste, since broth saltiness varies. The cornstarch slurry is optional for broth thickness and can be increased if a thicker consistency is desired. Use fresh herbs for best flavor or dried as a convenient alternative.
Ingredients
- 2 medium onion chopped into bite-sized pieces, sweet
- 3 talks celery chopped
- 4 medium carrot peeled and chopped
- 2 medium russet potato peeled and chopped into small bite-sized pieces
- 2 small garlic minced or pressed (about 1 teaspoon, cloves
- 1 bay leaf
- 3 prigs thyme or about 1 teaspoon dried thyme, fresh
- 2 prigs rosemary or about 1 teaspoon dried rosemary, fresh
- ½ teaspoon paprika
- ½ teaspoon poultry seasoning
- 3-4 lbs. chicken skin removed, bone-in breasts or thighs
- 3 cups chicken broth low-sodium or chicken stock
- 1 tablespoon cornstarch increase to 2 tablespoons of cornstarch with 2 tablespoons cold water, or more slurry as needed for a thicker broth, use with 1 tablespoon cold water
- kosher salt to taste
- ground black pepper to taste
- parsley chopped, for garnish, fresh
Instructions
- Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
- Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
- Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- When there are about 30 minutes left in the cooking time, remove the chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf and herb stems (if using fresh herbs). In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit). Taste and season with additional salt and pepper, if desired. Garnish with chopped fresh parsley, just before serving.
Notes
- Because slow cooker temperatures vary, monitor cooking time to suit your appliance, typically 3 hours on high or 6 hours on low provides good results.
- Adjust salt gradually since broth saltiness varies and seasoning preferences differ.
- For thicker broth, increase cornstarch slurry amount as needed and cook uncovered until desired thickness is reached.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 162kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 20.7g | 41% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 45.3mg | 15% |
| Sodium | 1108mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 4.2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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