Introduction

This Crockpot Chicken Stew is a comforting and hearty meal perfect for any day of the week. Tender chicken thighs, wholesome vegetables, and a creamy, flavorful broth make this stew a satisfying dish that’s easy to prepare in your slow cooker.

The image shows a black slow cooker filled with creamy chicken stew. The stew has several layers: chunks of white chicken pieces, soft yellow potato cubes, bright orange carrot slices, and green peas all mixed in a thick, light cream-colored sauce. There are small bits of green parsley sprinkled on top, adding a touch of fresh color. The slow cooker sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound skinless & boneless chicken thighs
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
2 stalks of celery, peeled and diced
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 (1 ounce) packet chicken gravy
1 (1 ounce) packet ranch seasoning mix
1 cup heavy cream
2 tablespoons cornstarch
1 cup frozen peas
Parsley for garnish (optional)

Instructions

Step 1: Add the chicken thighs, potatoes, carrots, celery, onion, and whole garlic cloves straight into your slow cooker.
Step 2: In a small bowl, whisk together the chicken broth, chicken gravy packet, and ranch seasoning mix until smooth. Pour this mixture over the chicken and vegetables.
Step 3: Cover with the lid and cook on high for about 4 hours or low for 6 hours, until the chicken is tender and the vegetables are soft.
Step 4: While the stew cooks, whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the slow cooker along with the frozen peas.
Step 5: Cover and cook for another 30 minutes to allow the stew to thicken and the peas to heat through.
Step 6: Taste the stew and adjust seasoning if needed. Garnish with fresh parsley or other herbs if desired, then serve warm.

Tips & Variations

For a thicker stew, you can add a little more cornstarch mixed with cream or water before the final 30 minutes of cooking.
Substitute chicken thighs with breasts if preferred, but thighs remain juicier and more flavorful.
Add other vegetables like mushrooms or green beans for extra texture and nutrition.
If you like a bit of spice, add a pinch of crushed red pepper flakes to the broth mixture.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The stew may thicken after refrigeration; add a splash of chicken broth or water when reheating to loosen the consistency.

How to Serve

A white bowl filled with a creamy chicken stew sits on a wooden board over a white marbled surface. The stew shows three layers: chunks of tender light brown chicken, bright orange carrot slices, and yellow potato pieces, all mixed with green peas and covered in a thick pale yellow cream sauce, sprinkled with chopped green herbs. A slice of light brown crusty bread rests behind the bowl, partially on the board, next to a bunch of fresh green parsley. A wooden spoon lies next to the bowl on the board, and an orange cloth is casually placed under the bowl and wood board edges. A light-colored ceramic jar with a plant in it is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking in the slow cooker.

Can I make this stew in an Instant Pot or on the stove?

Yes, you can adapt this recipe for an Instant Pot by using the sauté and pressure cook functions. On the stove, simmer on low heat until the chicken and vegetables are tender, adjusting cooking times as needed.