Yield: 4 to 6 servings
Crockpot Chicken Stew
Crockpot Chicken Stew is loaded with tender chicken, peas, carrots, and potatoes and carrots. It's an easy and comforting dinner for the whole family.
Ingredients
- 2 cups chicken stock or broth
- 1 ½ to 2 pounds boneless, skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3-4 medium carrots, chopped (about 2 cups)
- 3 cups chopped Golden Yukon potatoes, about 1 pound
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup sweet peas
- 2 tablespoons cornstarch
- 2 tablespoons water
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Instructions
- Pour the chicken stock into the crockpot. Season chicken breast with salt and pepper on both sides and place them into the crockpot.
- Add the celery, carrots, potatoes, thyme and bay leaves over the chicken.
- Place the lid on the crockpot and cook on LOW 6-8 hours or HIGH 4-6 hours, until chicken is cooked through.
- Remove the bay leaves and discard. Shred the chicken breasts with two forks and then add the sweet peas to the stew and give everything a good stir.
- To thicken the gravy, make a cornstarch slurry by whisking to combine the cornstarch and water (equal parts) in a small bowl. Add the cornstarch slurry to the crockpot, stir well, and turn the heat up to high and cook for about 15 minutes or until thick. You can add more or less cornstarch slurry to thicken the stew as much, or as little, as you like.
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Notes
Storage:
- Store leftovers in an airtight container, in the fridge, for up to 5 days.
- Freeze for up to 3 months. Allow to thaw overnight in the fridge for best results.
Nutrition
Serving: 1, Calories: 639kcal, Carbohydrates: 51g, Protein: 81g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 198mg, Sodium: 1030mg, Fiber: 8g, Sugar: 10g