Crock Pot Chicken Stew
Crock Pot Chicken Stew
Ingredients
For the Stew Base
- 2 cups chicken broth
- 1 ounce chicken gravy mix, packet
- 1 ounce ranch seasoning mix, packet
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds potatoes, cubed (e.g., Yukon Gold or Russet)
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 garlic, cloves, minced
For Thickening and Finishing
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, whisk together the chicken broth, chicken gravy mix, and ranch seasoning mix until smooth and no lumps remain. Set aside.
⏱️ 5 min
- 2
Place the boneless, skinless chicken thighs at the bottom of a 6-quart (or larger) crock pot. Layer the cubed potatoes, sliced carrots, diced celery, diced onion, and minced garlic over the chicken.
⏱️ 10 min
- 3
Pour the whisked chicken broth mixture evenly over all the ingredients in the crock pot.
⏱️ 2 min
- 4
Cover the crock pot and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and easily shredded with a fork.
⏱️ 240 min
- 5
Once cooked, carefully remove the chicken thighs from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot.
⏱️ 5 min
- 6
In a small bowl, whisk together the cornstarch and heavy cream until completely smooth. This is your cornstarch slurry.
⏱️ 3 min
- 7
Stir the cornstarch slurry into the stew in the crock pot. Add the frozen peas. Stir well to combine all ingredients. Continue to cook on HIGH for an additional 15-20 minutes, stirring occasionally, until the stew has thickened to a creamy consistency.
⏱️ 20 min
- 8
Taste the stew and season with salt and black pepper as needed. Serve hot and enjoy this hearty Crock Pot Chicken Stew.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crock Pot Chicken Stew
Ingredients
For the Stew Base
- 2 cups chicken broth
- 1 ounce chicken gravy mix, packet
- 1 ounce ranch seasoning mix, packet
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds potatoes, cubed (e.g., Yukon Gold or Russet)
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 garlic, cloves, minced
For Thickening and Finishing
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, whisk together the chicken broth, chicken gravy mix, and ranch seasoning mix until smooth and no lumps remain. Set aside.
⏱️ 5 min - 2
Place the boneless, skinless chicken thighs at the bottom of a 6-quart (or larger) crock pot. Layer the cubed potatoes, sliced carrots, diced celery, diced onion, and minced garlic over the chicken.
⏱️ 10 min - 3
Pour the whisked chicken broth mixture evenly over all the ingredients in the crock pot.
⏱️ 2 min - 4
Cover the crock pot and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and easily shredded with a fork.
⏱️ 240 min - 5
Once cooked, carefully remove the chicken thighs from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot.
⏱️ 5 min - 6
In a small bowl, whisk together the cornstarch and heavy cream until completely smooth. This is your cornstarch slurry.
⏱️ 3 min - 7
Stir the cornstarch slurry into the stew in the crock pot. Add the frozen peas. Stir well to combine all ingredients. Continue to cook on HIGH for an additional 15-20 minutes, stirring occasionally, until the stew has thickened to a creamy consistency.
⏱️ 20 min - 8
Taste the stew and season with salt and black pepper as needed. Serve hot and enjoy this hearty Crock Pot Chicken Stew.
⏱️ 5 min