Crockpot Chicken Stew
User Reviews
3.8
252 reviews
Good
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
6
-
Calories
320 kcal
-
Course
Main Course
-
Cuisine
American
Crockpot Chicken Stew
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This hearty crockpot chicken stew is loaded with veggies like carrots, celery, and potatoes with tender, juicy slow cooked chicken thighs! The rich, hearty broth makes this a filling and satisfying meal for a cold night.
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Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs chopped into bite sized pieces
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 pound waxy potatoes quartered or halved depending on size
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion diced
- 5 cloves garlic minced
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon paprika
- ¼ teaspoon dried rosemary
- 2 bay leaves
- 3/4 cup milk
- ¼ cup flour
- 1 cup frozen peas
Instructions
- Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat.
- While the oil heats, season the chicken with the salt and pepper. Add seasoned chicken thighs to the skillet and brown the chicken, about 5-6 minutes, stirring occasionally.
- Add the potatoes, carrots, celery, onion, and garlic to a 6 quart slow cooker along with the seared chicken. Pour the chicken broth over the top.
- Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
- Add the milk and flour to a small bowl and whisk well to combine, ensuring no lumps remain. Add the milk mixture along with the peas to the crockpot and stir. Cook for 20 minutes on high to thicken the stew.
- Remove bay leaves, taste and season with additional salt and pepper if needed. Serve hot.
Notes
- Chicken thighs are very flavorful and work great in this recipe, but chicken breasts can be used as well.
- Chicken thighs are very flavorful and work great in this recipe, but chicken breasts can be used as well.
- Make sure to whisk together the milk and flour very well until there are no lumps. This will prevent you from having a lumpy stew.
- Make sure to whisk together the milk and flour very well until there are no lumps. This will prevent you from having a lumpy stew.
- Make sure you use a waxy type of potato that can retain its shape during cooking such as new potatoes, fingerlings, Yukon gold etc. Starchy potatoes like Russets, will fall apart during the cooking process. We leave our potatoes in larger chunks, but you can also dice them smaller if preferred.
- Make sure you use a waxy type of potato that can retain its shape during cooking such as new potatoes, fingerlings, Yukon gold etc. Starchy potatoes like Russets, will fall apart during the cooking process. We leave our potatoes in larger chunks, but you can also dice them smaller if preferred.
Nutrition Information
Show Details
Serving
1bowl
Calories
320kcal
(16%)
Carbohydrates
28g
(9%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
114mg
(38%)
Sodium
1002mg
(42%)
Potassium
942mg
(27%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4057IU
(81%)
Vitamin C
21mg
(23%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 320kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 114mg | 38% |
| Sodium | 1002mg | 42% |
| Potassium | 942mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4057IU | 81% |
| Vitamin C | 21mg | 23% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
252 reviews
Good
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