Slow Cooker Chicken Stew
An old-fashioned recipe for Slow Cooker Chicken Stew is a cozy & easy meal idea perfect in fall or winter. Tender meat, vegetables, & potatoes is a hearty CrockPot dinner. Just 10 minutes prep for this dump & go meal perfect for a busy work weekday or lazy Sunday supper.
Equipment
- Slow Cooker 6-quart size works best
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into chunks
- 1.5 cups carrots ½" thick slices
- 2 cups Yukon gold potato ½" chunks
- 1 medium onion diced
- 3 cups chicken broth
- ¼ cup white wine
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
- ¼ teaspoon sage
- 2 cloves garlic minced
- 1.5 tablespoons cornstarch
- ¾ cup frozen peas
- salt & pepper to taste
Instructions
- Begin by prepping the meat and veggies. When cutting try and make sure the pieces are similar in size for even cooking and easy eating. (you want them to fit on a spoon easily!)
- Using a sharp chef's knife cut the chicken into bite-sized pieces.1.5 pounds boneless skinless chicken breasts
- I recommend peeling the carrots but leaving the skin on the potatoes. Also cut the carrots, potatoes, & onion. Mince the peeled garlic cloves too.1.5 cups carrots , 2 cups Yukon gold potato, 1 medium onion, 2 cloves garlic
- If using bouillon powder or cubes, make the broth so you have 3 cups.3 cups chicken broth
- To the CrockPot insert add the chicken, potatoes, carrots, onions, garlic, & spices. Pour the broth and white wine over everything, stir to combine.¼ teaspoon black pepper, ¼ teaspoon thyme, ¼ teaspoon sage, ¼ cup white wine
- Set the temperature to low and the time for 8 hours. Let the stew cook for 7 hours.
- For the final hour, remove ¼ cup of the broth and place in a small mixing bowl. Let it cool for a few minutes then whisk in the cornstarch. Add the slurry and the frozen peas to the stew, stir to combine. Let it cook for the final hour.1.5 tablespoons cornstarch, ¾ cup frozen peas
- The stew is ready when the carrots and potatoes are fork tender. Taste and season with salt & pepper if needed. Ladle into individual soup bowls or mugs, enjoy while hot.salt & pepper
Notes
STORING & REHEATING:
- Store leftovers for up to 3 days in the fridge or freeze for 30 days. (freezes well since it is dairy-free).
- Reheat a serving of soup in the microwave for 2 minutes or on the stovetop over medium heat for 5-7 minutes.
- Boneless skinless thighs can be used instead of breast meat.
- Try other thin skinned potatoes such as white or red instead of yukon gold.
- For a creamy chowder variation, add ½ cup heavy cream along with the frozen peas in the final step.
Nutrition
Calories: 241kcalCarbohydrates: 23gProtein: 28gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mgSodium: 597mgPotassium: 956mgFiber: 4gSugar: 4gVitamin A: 5527IUVitamin C: 28mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!
