Description

This crockpot chicken stew is a delightful blend of tender chicken, fresh vegetables, and rich cream. Ideal for a quick dinner or a comforting meal, it offers easy prep and amazing flavor.

Ingredients

Scale

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

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Instructions

Place the chicken thighs, potatoes, carrots, celery, onion, and minced garlic directly into the slow cooker.
In a separate bowl, mix the chicken broth, gravy mix, and ranch seasoning until smooth. Pour the mixture over the chicken and vegetables.
Cover the slow cooker and cook on high for approximately 4 hours or low for 6 hours, until the chicken is tender and veggies are soft.
While cooking, combine the heavy cream and cornstarch in a bowl until smooth, then add to the stew along with the frozen peas.
Cover and cook for an additional 30 minutes to thicken and heat the peas.
Taste the stew and garnish with fresh parsley if desired before serving.

Notes

Feel free to add other vegetables like bell peppers or green beans for extra flavor and nutrients.
For a thicker stew, increase the cornstarch to 3 tablespoons.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg