Slow Cooker Chicken Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
6 servings
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Calories
544 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Stew
Description
The stew starts by browning cubed boneless, skinless chicken thighs in olive oil for color and flavor, followed by deglazing the pan with white wine. Vegetables including onion, garlic, red bell pepper, celery, carrots, potatoes, and sweet peas are added along with herbs like rosemary, thyme, Italian blend, smoked paprika, and bay leaves. All are combined in the slow cooker with chicken broth to cook low and slow for several hours.
Near the end of cooking, heavy cream is stirred in for richness. A cornstarch slurry is mixed into the stew to thicken the broth into a creamy sauce. A portion of the veggies is mashed to add body and texture. The stew is garnished with fresh parsley before serving.
This robust stew is filling and versatile, ideal for cooler days or when a comforting one-pot meal is needed. The mixture of herbs and spices balances earthiness with subtle smoky notes. The slow cooker approach allows flavors to meld deeply and meat to become tender without constant supervision.
Ingredients
- 2 lbs chicken thighs boneless and skinless - cut into 2-inch cubes
- 2 tablespoons olive oil
- 1/3 cup white wine
- 1 onion chopped, large
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 2 celery diced, stalks
- 2 carrot cut into thick rounds, medium
- 1/2 teaspoon rosemary fresh or dried
- 1/2 teaspoon thyme fresh or dried
- 1/2 teaspoon italian herb blend dried
- 1/2 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 1 1/2 lbs red potatoes washed and cut into cubes, baby
- 1 cup sweet peas frozen
- 4 cups chicken broth more if needed
- 2 bay leaf
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon parsley chopped, fresh
Instructions
Brown the Meat:
- Place a large skillet over medium-high heat and add oil. Once the oil is shimmering, brown the chicken in batches. Cook until golden brown. Set aside.
- Deglaze the pan with the white wine.
- If desired saute the onion and other veggies after you have browned the chicken. I prefer to skip this step.
Slow Cook:
- Add the white wine mixture from the pan to the slow cooker.
- Add the chicken and the rest of the ingredients, except cream and cornstarch.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours.
Thicken:
- When there are 30 more minutes towards the end of cooking, add the cream, stir well.
- In a measuring cup, dissolve 2 tablespoons of cornstarch in 1/2 cup of water until no lumps are visible and slowly pour the mixture into the stew.
- Using a potato masher, mash about 1/4 of the veggies.
- Stir and cook for 30 more minutes.
Serve:
- Discard the bay leaves, garnish with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 150mg | 50% |
| Sodium | 748mg | 31% |
| Potassium | 1215mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4552IU | 91% |
| Vitamin C | 60mg | 67% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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