Description
A hearty and comforting Slow Cooker Chicken Stew packed with tender chicken, fresh vegetables, and a flavorful broth, perfect for an easy, hands-off meal that fills your home with comforting aromas.
Ingredients
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts (fat trimmed and cut into 1-inch chunks)
- 1 ½ cups yellow onion (diced)
- 5 carrots (cut into bite-sized pieces)
- 1 pound baby Yukon gold potatoes
- 3 celery sticks (chopped)
Broth and Seasonings
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic (minced)
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
Thickening and Finishing
- ½ cup milk
- ¼ cup cornstarch
- 1 ¼ cups frozen peas
Instructions
- Prepare ingredients: Add the chicken chunks, diced onion, chopped carrots, baby Yukon gold potatoes, and chopped celery into the slow cooker.
- Make broth mixture: In a medium bowl, whisk together the low-sodium chicken broth, Worcestershire sauce, tomato paste, minced garlic, poultry seasoning, black pepper, salt, dried rosemary, and thyme until well combined.
- Combine and cook: Pour the broth mixture over the chicken and vegetables in the slow cooker. Place the bay leaves on top, cover the slow cooker, and cook on low heat for 7-8 hours or on high heat for 4-5 hours until the chicken is tender and vegetables are cooked through.
- Thicken stew: In a small bowl, whisk together the milk and cornstarch until smooth with no lumps to make a slurry. Stir the slurry and frozen peas into the slow cooker and continue cooking for an additional 20 minutes to allow the stew to thicken.
- Finish and serve: Remove the bay leaves from the stew, stir well to combine all ingredients, and serve hot for a nourishing meal.
Notes
- For a creamier stew, substitute milk with heavy cream or half and half.
- Adjust seasoning to taste, especially salt and pepper, before serving.
- Feel free to add other vegetables like green beans or mushrooms for variation.
- Leftovers keep well in the refrigerator for up to 3 days.
- This stew can also be frozen for up to 3 months; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 7 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
