Crock Pot Chicken Stew

A hearty chicken stew with a creamy base with tons of potatoes, veggies, and tender chicken.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 6 30

Total Time 6 40

Servings

Calories 311kcal

1 pound boneless, skinless chicken thighs (or breasts or tenderloins)
2 potatoes, peeled and diced (russet or Yukon gold)
2 large carrots, peeled and diced
2 stalks of celery, diced (see notes below)
½ cup diced sweet onion (can use more or less to taste)
2 cloves garlic, minced
2 cups chicken broth (low or no sodium chicken broth can be used - see notes below)
1 ounce packet chicken gravy
1 ounce packet ranch seasoning mix
1 cup heavy cream
2 Tablespoons cornstarch
1 cup frozen peas
chopped parsley (for garnish, optional)

To a 5-6 quart slow cooker, add 1 pound boneless, skinless chicken thighs, 2 potatoes, peeled and diced, 2 large carrots, peeled and diced, 2 stalks of celery, diced, 1/2 cup diced sweet onion and 2 cloves garlic, minced.
In a separate bowl, whisk together 2 cups chicken broth, 1 ounce packet chicken gravy and 1 ounce packet ranch seasoning mix.
Pour this mixture into the slow cooker on top of the chicken thighs.
Cover and cook on low for 6 hours or on high for 4 hours high, until the chicken has reached an internal temperature of 165F degrees and veggies are tender.
Remove the chicken and shred it or dice it up or if you don’t want to remove the chicken just take some tongs or a couple of forks and go into the slow cooker and shred it with the tongs or forks. If you removed the chicken, put it back into the slow cooker when done dicing it up.
In a bowl, whisk together 1 cup heavy cream and 2 Tablespoons cornstarch then pour into the slow cooker.
Add 1 cup frozen peas and stir it all together. Cover and cook on high for another 30 minutes.
Optional: Top with some chopped parsley before serving.
Then enjoy!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
When cutting celery, it is up to you if you want to use the tops or not. I usually cut the celery off at the top and remove that part as well as the white part at the bottom and just use the center of the celery.
If you are at all sensitive to salt in recipes, I would recommend a no sodium chicken broth. You can always add additional salt to the recipe but you can't take it out. Remember that the packets of chicken gravy and ranch seasoning also have salt in them.