Description
A hearty, flavorful slow cooker chicken stew packed with tender chicken, vegetables, and a savory broth—perfect for cozy weeknights or family meals.
Ingredients
2 pounds boneless, skinless chicken breasts (trimmed, cut into 1-inch chunks)
1 ½ cups yellow onion, diced
5 carrots, cut into bite-sized pieces
1 pound baby Yukon gold potatoes
3 celery sticks, chopped
3 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
½ tablespoon tomato paste
4 teaspoons garlic, minced
1 teaspoon poultry seasoning
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 bay leaves
½ cup milk
¼ cup cornstarch
1 ¼ cups frozen peas
Instructions
1. Add chicken, onion, carrots, potatoes, and celery to the slow cooker.
2. In a medium bowl, whisk chicken broth, Worcestershire sauce, tomato paste, garlic, poultry seasoning, black pepper, salt, rosemary, and thyme. Pour over the chicken and vegetables.
3. Place bay leaves on top and cover. Cook on low for 7–8 hours or high for 4–5 hours.
4. In a small bowl, whisk milk and cornstarch until smooth. Add to the slow cooker with peas.
5. Cook on high for 20 minutes until thickened.
6. Remove bay leaves, stir, and serve warm.
Notes
This stew thickens more as it sits. Leftovers can be stored up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg