Must Try Crockpot Chicken Stew
Crockpot Chicken Stew with Vegetables is one of those recipes that feels like a warm hug on a chilly day. It combines tender chicken with a colorful array of vegetables, all simmered to perfection in a slow cooker. This dish is perfect for those busy weeknights when you want a hearty meal but don’t have the time or energy to spend hours in the kitchen. What makes it truly special is how the flavors meld together to create a comforting stew that the whole family will love.
Why you’ll love this dish
This crockpot recipe stands out for several reasons. First, it’s incredibly easy to prepare. Just toss the ingredients in your slow cooker, set it, and forget it! This means you can spend your time focusing on other tasks or enjoying family moments while dinner cooks itself. Moreover, it’s a budget-friendly meal that provides an abundance of nutrition—filled with protein from the chicken and plenty of vitamins and minerals from the vegetables. It’s also highly customizable, so you can easily adapt it to suit your taste preferences or dietary needs.
Preparing the Stew
Before diving into the ingredients, let’s take a look at how this recipe comes together in just a few simple steps. You’ll be browning the chicken if you prefer that added depth of flavor, and then layering everything into the slow cooker. After cooking on low for several hours, you’ll add a creamy finish right before serving.
Ingredients
To whip up this delightful stew, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 ½ lbs chicken breasts or thighs, cut into 1-inch pieces
- 1 small onion, diced
- 3 large carrots, peeled and coarsely chopped
- 3 stalks celery, chopped
- 5 medium golden potatoes, peeled and quartered
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves (optional)
- 32 ounces chicken broth or stock (4 cups)
- 1 cup green peas, frozen or canned
- ½ cup half and half
- 1 tablespoon cornstarch
Feel free to make adjustments based on your preferences; for example, the chicken can be swapped for turkey, or you can choose your favorite vegetables.
Directions
- If desired, brown the chicken in olive oil for about 2 minutes per side before adding to the slow cooker.
- In the slow cooker, combine the chicken, onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, chicken broth, and bay leaves. Stir to combine.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
- 30 minutes before serving, switch to HIGH (if cooking on LOW). Mix the half and half with cornstarch, and add it to the slow cooker along with the peas. Stir and cook for an additional 15 minutes to thicken. Serve hot.
Best ways to enjoy it
This Crockpot Chicken Stew is truly versatile when it comes to serving suggestions. Pair it with crusty bread for dipping, serve it over rice for a heartier meal, or enjoy it as is for a more minimalist approach. A sprinkle of fresh herbs like parsley or a dash of lemon juice can brighten the flavors even more.
How to store
To keep your leftovers fresh, allow the stew to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4 days. If you’d like to save it for longer, consider freezing it. Place the cooled stew in a freezer-safe container, and it will last for up to 3 months. When reheating, ensure it reaches a temperature of 165°F for safe eating.
Helpful cooking tips
For the best results, consider these pro tips:
- Browning the chicken first enhances its flavor and adds rich color to the dish.
- If you want a thicker stew, add a bit more cornstarch and half and half mixture towards the end.
- Experiment with different vegetables like bell peppers or green beans to vary the taste and nutrition.
Creative twists
Don’t hesitate to get creative with your stew! You could add spices like paprika or cumin for additional warmth or even add a splash of lemon juice for a refreshing zing. For those with dietary restrictions, you could easily replace half and half with a dairy-free alternative.
FAQ
Can I use frozen chicken?
Yes, you can use frozen chicken. However, if you do, ensure you cook the stew on HIGH for at least an additional hour to ensure it reaches a safe temperature.
How do I make this stew spicy?
Add your choice of spices such as cayenne pepper or crushed red pepper flakes according to your heat preference.
Can I leave out the potatoes?
Sure! If you prefer a lower-carb option, feel free to substitute with zucchini or cauliflower.
Can I make this recipe in advance?
Absolutely! This stew tastes even better the next day, making it perfect for meal prep. Just reheat and enjoy.
Conclusion
Crockpot Chicken Stew with Vegetables is not just a meal; it’s an experience filled with comfort and warmth. If you’re looking for a heartwarming, nourishing dish to serve your family, consider trying this easy recipe that delivers every time. For a fantastic variation packed with even more veggies, take a look at this veggie-loaded slow cooker chicken stew.
Crockpot Chicken Stew with Vegetables
Ingredients
Method
- If desired, brown the chicken in olive oil for about 2 minutes per side before adding to the slow cooker.
- In the slow cooker, combine the chicken, onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, chicken broth, and bay leaves. Stir to combine.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
- 30 minutes before serving, switch to HIGH (if cooking on LOW). Mix the half and half with cornstarch, and add it to the slow cooker along with the peas. Stir and cook for an additional 15 minutes to thicken.
- Serve hot.
