Crockpot Chicken Stew
User Reviews
3.8
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Stew
Description
This Crockpot Chicken Stew features chicken thighs browned before being added to a slow cooker with potatoes, carrots, celery, onion, garlic, and a blend of herbs including oregano, thyme, basil, paprika, and rosemary. Chicken broth and tomato paste provide the base liquid. The ingredients cook slowly until the chicken is tender and vegetables soft.
A mixture of milk and flour is whisked smooth and added to the stew along with frozen peas, then cooked further to thicken. The finished stew offers a creamy texture with hearty vegetables and juicy chicken in a flavorful broth.
The stew serves as a filling, one-pot meal and is suitable for colder days or cozy dinners.
Chicken thighs are preferred for their flavor and texture, but breasts can be used. Using waxy potatoes like Yukon gold or fingerlings keeps pieces intact during long cooking. Properly whisking the milk and flour ensures a smooth, lump-free stew.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs chopped into bite sized pieces, boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 1 pound waxy potato quartered or halved depending on size
- 1 cup carrot chopped
- 1 cup celery chopped
- 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 rosemary dried
- 2 bay leaf
- 3/4 cup milk
- ¼ cup flour
- 1 cup peas frozen
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 add flavor and hold up well; chicken breasts can be substituted if preferred.
- Use waxy potatoes such as Yukon gold or fingerlings to keep chunks firm during slow cooking; avoid starchy potatoes like Russets.
- Whisk milk and flour thoroughly to avoid lumps when thickening the stew.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.8
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