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Slow Cooker Chicken Stew

Print Recipe
A bowl of creamy chicken pot pie filling with peas, carrots, potatoes, and chicken sits on a wooden table next to a wooden spoon and a blue-striped cloth.
Prep Time:10 minutes
Cook Time:6 hours 30 minutes
Total Time:6 hours 40 minutes

Ingredients

  • 1 pound skinless boneless chicken thighs
  • 2 large potatoes peeled and diced
  • 2 large carrots peeled and diced
  • 2 stalks of celery peeled and diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 1 ounce packet chicken gravy
  • 1 1 ounce packet ranch seasoning mix
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 cup frozen peas
  • Parsley for garnish optional

Instructions

  • To your slow cooker add the chicken thighs, potatoes, carrots, celery, onion and garlic cloves.
  • In a bowl whisk together the chicken broth, chicken gravy mix and ranch seasoning mix.
  • Pour into the slow cooker.
  • Cover and cook on high for 4 hours or low for 6 hours, until the chicken and veggies are tender.
  • Whisk together the heavy cream and cornstarch.
  • Stir into the slow cooker.
  • Add the peas.
  • Cover and cook another 30 minutes.
  • Garnish and serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can add a bit of red pepper flake for a kick.
  • You can substitute any boneless cut of chicken you like.
  • Use any veggies you like in your stew.
  • If your stew is still too thin you can make a cornstarch slurry with 2 tablespoons water and 1 tablespoon cornstarch and whisk that in.
Servings: 6 people