Yield: 6 Servings
Crock Pot Chicken Stew
This hearty, filling Crock Pot Chicken Stew is comfort food at its best. Tender chicken, perfectly-cooked vegetables, and zesty herbs make it a family favorite.
Ingredients
- 4 tablespoons all purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 boneless, skinless chicken thighs, cubed into 1 inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ cup white wine
- 3 celery stalks, diced
- 3 carrots, diced
- 1 ½ pounds baby potatoes, halved
- 3 cups chicken broth
- ½ teaspoon dried thyme, or 1-2 fresh sprigs
- ½ teaspoon dried rosemary, or 1-2 fresh sprigs
- ½ teaspoon oregano, or 1-2 fresh sprigs
- ½ teaspoon dried sage, or 1-2 fresh sprigs
- ¾ cup frozen peas
- ¾ cup frozen corn
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley, optional garnish
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Instructions
- Whisk to combine the flour, salt, and pepper in a bowl (or ziploc bag). Toss the chicken until coated. (Save any leftover flour.)
- In a large skillet over medium high heat, add the olive oil and sear the meat for a minute on all sides to help seal in the moisture. Add the chicken to the crockpot.
- Then add the onion to the same pan and cook for 3 minutes, until softened. Then add the garlic and cook for another minute. Add any leftover flour from the chicken and stir into the onions.
- Add the worcestershire sauce and the white wine and deglaze the pan. Pour the onion mixture over the chicken in the crockpot.
- Add the celery, carrot and potatoes to the crockpot. Pour the chicken broth over the vegetables and add the herbs to the stew.
- Place the lid on and set on high for 4 to 5 hours or low for 8. 30 minutes before serving, add the peas, corn and heavy cream and continue cooking for 30 minutes.
- Serve steaming bowls of stew with a sprinkle of parsley on top, if desired!
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. May be frozen for up to 3 months.
- Dredging and Browning: Tossing the chicken in flour and searing it will keep the chicken moist. The browned flour also adds thickening power and flavor to the stew.
- Veggie Options: You may wish to use different vegetables instead of potatoes, peas, and corn. Feel free to use your favorites like zucchini, broccoli, and cauliflower.
- Herbs: If you have fresh herbs, it makes this stew even better, but dried herbs are also wonderful.
- Wine: If you don’t want to use white wine, you can substitute it for more chicken broth. You can also add a little depth without using wine by using a splash of vinegar (I like apple cider vinegar) mixed with water, to make a tangy wine substitute. It should be sharp, but drinkable.
- Chicken: You can use chicken breasts or thighs, whichever you prefer. Chicken thighs are less prone to drying out.
- Cream: If you do not have heavy cream, you can use half-and-half or evaporated milk instead.
Nutrition
Serving: 1, Calories: 441kcal, Carbohydrates: 43g, Protein: 25g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 116mg, Sodium: 1391mg, Fiber: 6g, Sugar: 7g