A cozy and hearty Crockpot Chicken Stew filled with tender chicken, vegetables, and herbs. The perfect warm and comforting dinner!

Scale

1.5–2 lbs chicken breasts or thighs

4 medium potatoes, diced

3 large carrots, sliced

2 celery stalks, chopped

1 onion, chopped

4 cloves garlic, minced

1 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp dried rosemary

4 cups chicken broth

1 cup frozen peas

1 cup heavy cream

2 tbsp cornstarch + 2 tbsp water (optional)

1. Add potatoes, carrots, celery, onion, and garlic to the crockpot.

2. Place chicken on top of the vegetables.

3. Season with salt, pepper, paprika, thyme, parsley, and rosemary.

4. Pour chicken broth over everything.

5. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

6. Remove chicken, shred or cube it, and return it to the crockpot.

7. Stir in peas and heavy cream.

8. If desired, add cornstarch slurry and cook on HIGH for 10–15 minutes to thicken.

9. Taste and adjust seasoning before serving.

Chicken thighs stay juicy and tender.

Add spinach or kale at the end if desired.

For dairy-free, use coconut milk or omit the cream.

A splash of lemon juice brightens the flavor.

Keywords: crockpot chicken stew, slow cooker chicken stew, chicken vegetable stew