Slow Cooker Creamy Chicken Stew
This Slow Cooker Creamy Chicken Stew is the comfort food made with tender chicken, hearty potatoes, carrots, celery, and a rich, creamy broth. It's an easy set-it-and-forget-it dinner that's perfect for busy weeknights, cozy fall and winter evenings, or whenever you need a warm meal the whole family will enjoy. Serve it with crusty bread or dinner rolls to soak up every spoonful.
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Ingredients
- 2 lbs boneless skinless chicken breasts cut into 1-inch cubes
- 1.5 lbs baby potatoes halved
- 4 large carrots sliced
- 4 celery sticks sliced
- 1 onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- ¾ cup heavy cream
- 2-3 tablespoons cornstarch depending on how thick you want the stew
- 1 cup frozen peas
- Fresh parsley for topping
Instructions
- Place cubed chicken breasts into slow cooker pot. Top with baby potatoes, carrots, celery, onion, and garlic.
- Add the chicken broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, salt, pepper, and bay leaves.
- Place lid on top and cook on the low setting for 6-7 hours or the high setting for 4-5 hours.
- In the last 30 minutes of cook time, combine the cream and cornstarch together in a bowl until there are no more clumps. Stir the mixture along with the frozen peas into the stew and continue cooking to allow the stew to thicken.
- Before serving, discard the bay leaves. Top with fresh parsley if desired.
Servings: 6
Calories: 520kcal