Crockpot Chicken Stew Recipe

Introduction

This Crockpot Chicken Stew is a comforting and hearty meal perfect for chilly days. With tender chicken, soft vegetables, and a creamy, flavorful broth, it’s an easy dish that warms the soul. Let your slow cooker do the work while you relax.

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

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

Tips & Variations

• For extra flavor, brown the chicken thighs briefly in a skillet before adding them to the slow cooker.
• Swap out heavy cream for half-and-half for a lighter stew, but it may be slightly less creamy.
• Add mushrooms or green beans with the vegetables for extra texture and nutrition.
• If you prefer a thicker stew, increase the cornstarch slightly or cook uncovered for the last 15 minutes.

Storage

Store leftover chicken 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, stirring occasionally to prevent the cream from separating. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay more tender and flavorful during slow cooking. If using breasts, keep an eye on cooking time to avoid drying out.

Is there a substitute for the ranch seasoning mix?

If you don’t have ranch seasoning, you can use a combination of dried herbs like dill, parsley, garlic powder, and onion powder to achieve a similar flavor profile.

Crockpot Chicken Stew Recipe

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★★★★★

4.8 from 143 reviews

This comforting Crockpot Chicken Stew combines tender chicken thighs with hearty potatoes, carrots, celery, and peas simmered in a creamy, flavorful broth enhanced with chicken gravy and ranch seasoning. Perfect for a cozy meal, this slow-cooked stew is easy to prepare and delivers rich, warming flavors with minimal effort.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 4 hours on high or 6 hours on low plus 30 minutes additional
• Total Time: 4 hours 45 minutes (high) or 6 hours 45 minutes (low)
• Yield: 4 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Meat

• 1 pound skinless & boneless chicken thighs

Vegetables

• 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
• 1 cup frozen peas

Liquids and Seasonings

• 2 cups chicken broth
• 1 (1 ounce) packet chicken gravy
• 1 (1 ounce) packet ranch seasoning mix
• 1 cup heavy cream
• 2 tablespoons cornstarch

Garnish

• Parsley for garnish (optional)

Instructions

1. Prepare the ingredients: Add the chicken thighs, diced potatoes, carrots, celery, chopped onion, and whole garlic cloves directly into the slow cooker.
2. Mix broth and seasonings: In a small bowl, whisk together the chicken broth, chicken gravy mix, and ranch seasoning mix until smooth. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
3. Slow cook the stew: Cover the slow cooker with its lid and cook on high for about 4 hours or on low for about 6 hours, until the chicken is tender and the vegetables are soft.
4. Prepare thickening agent: While the stew cooks, whisk together the heavy cream and cornstarch in a separate bowl until smooth to create a thickening mixture.
5. Thicken and add peas: Stir the cream and cornstarch mixture along with the frozen peas into the stew. Cover and cook for an additional 30 minutes to allow the stew to thicken and the peas to warm through.
6. Finish and serve: Taste the stew and adjust seasonings if needed. Garnish with fresh parsley or thyme if desired, then serve hot for a comforting meal.

Notes

• For a lighter version, substitute the heavy cream with half-and-half or a lactose-free cream alternative.
• You can add other vegetables like green beans or mushrooms for variety.
• If you prefer a thicker stew, increase cornstarch slightly but add gradually to avoid lumps.
• Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
• Using boneless chicken thighs ensures tenderness and quicker cooking times compared to bone-in cuts.

Keywords: crockpot chicken stew, slow cooker chicken stew, creamy chicken stew, easy chicken recipes, comfort food, slow cooked chicken, hearty chicken stew