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Slow Cooker Chicken Stew with Vegetables
You can feel good about filling up on this slow cooker chicken stew. Made with tender chicken and fresh vegetables in a light creamy broth, it's satisfying, delicious, and just what we crave in cold weather.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6 servings
Calories: 342 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs chicken breasts or thighs cut into 1-inch pieces
- 1 small onion diced
- 3 large carrots peeled and coarsely chopped
- 3 stalks celery chopped
- 5 medium golden potatoes peeled and quartered
- 1 teaspoon dried thyme*
- 1 teaspoon dried rosemary*
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves optional
- 32 ounces chicken broth or stock (4 cups)
- 1 cup green peas frozen or canned
- ½ cup half and half
- 1 tablespoon cornstarch
Instructions
Brown the chicken:
- If your slow cooker has a browning/sauté mode, add the oil to the heated insert and brown the chicken pieces for about 2 minutes per side. Otherwise, heat a large pan over medium-high heat, and once hot, add the oil. Brown the chicken pieces on the pan, about 2 minutes per side, until they're nice and golden. Then, transfer the chicken pieces and the juices into the slow cooker dish.
Cup of Yum
Slow Cook:
- To the chicken pieces in the slow cooker, add the onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, chicken broth, and bay leaves (if using). Stir to combine.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
30 minutes before serving:
- If you were cooking this on LOW, push the cooking mode to HIGH.
- Combine half and half with corn starch until there are no visible clumps. Add the slurry to the slow cooker dish, add add the peas. Stir to combine. Cook for 10 minutes and serve.
Notes
- Substitute the thyme and rosemary for 2 teaspoons poultry seasoning.
- If using fresh herbs, use 2 teaspoons freshly chopped thyme and 2 teaspoons chopped finely chopped rosemary.
Nutrition Information
Serving
1 bowl
Calories
342kcal
(17%)
Carbohydrates
38g
(13%)
Protein
32g
(64%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
74mg
(25%)
Sodium
619mg
(26%)
Potassium
1384mg
(40%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
5345IU
(107%)
Vitamin C
42mg
(47%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342
% Daily Value*
| Serving | 1 bowl | |
| Calories | 342kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 619mg | 26% |
| Potassium | 1384mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5345IU | 107% |
| Vitamin C | 42mg | 47% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.