Crockpot Chicken Stew

This hearty crockpot chicken stew is loaded with veggies like carrots, celery, and potatoes with tender, juicy slow cooked chicken thighs! The rich, hearty broth makes this a filling and satisfying meal for a cold night.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 320kcal

Author Karly Campbell

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs chopped into bite sized pieces
1 teaspoon salt
½ teaspoon cracked pepper
1 pound waxy potatoes quartered or halved depending on size
1 cup chopped carrots
1 cup chopped celery
1 medium onion diced
5 cloves garlic minced
3 cups chicken broth
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon basil
½ teaspoon paprika
¼ teaspoon dried rosemary
2 bay leaves
3/4 cup milk
¼ cup flour
1 cup frozen peas

Instructions

Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat.
While the oil heats, season the chicken with the salt and pepper. Add seasoned chicken thighs to the skillet and brown the chicken, about 5-6 minutes, stirring occasionally.
Add the potatoes, carrots, celery, onion, and garlic to a 6 quart slow cooker along with the seared chicken. Pour the chicken broth over the top.
Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves.
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
Add the milk and flour to a small bowl and whisk well to combine, ensuring no lumps remain. Add the milk mixture along with the peas to the crockpot and stir. Cook for 20 minutes on high to thicken the stew.
Remove bay leaves, taste and season with additional salt and pepper if needed. Serve hot.

Notes

Chicken thighs are very flavorful and work great in this recipe, but chicken breasts can be used as well.

Make sure to whisk together the milk and flour very well until there are no lumps. This will prevent you from having a lumpy stew.

Make sure you use a waxy type of potato that can retain its shape during cooking such as new potatoes, fingerlings, Yukon gold etc. Starchy potatoes like Russets, will fall apart during the cooking process. We leave our potatoes in larger chunks, but you can also dice them smaller if preferred.

Nutrition