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Crockpot Chicken Stew with Vegetables

A comforting and hearty stew made in a slow cooker with tender chicken and a colorful array of vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For browning the chicken
  • 1 ½ lbs chicken breasts or thighs, cut into 1-inch pieces Can substitute with turkey
  • 1 small onion, diced
  • 3 large carrots, peeled and coarsely chopped
  • 3 stalks celery, chopped
  • 5 medium golden potatoes, peeled and quartered Can substitute with zucchini or cauliflower for a lower-carb option
  • 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 Can replace with dairy-free alternative
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. If desired, brown the chicken in olive oil for about 2 minutes per side before adding to the slow cooker.
  2. In the slow cooker, combine the chicken, onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, chicken broth, and bay leaves. Stir to combine.
Cooking
  1. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
  2. 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.
  3. Serve hot.

Notes

Best served with crusty bread, over rice, or as is. A sprinkle of fresh herbs can enhance the flavors. For storage, cool completely before transferring to an airtight container; refrigerate for up to 4 days or freeze for up to 3 months.