Description
A hearty and comforting slow cooker chicken stew packed with tender chicken, vegetables, and a creamy broth. This easy one-pot meal is perfect for chilly days and busy weeknights.
Ingredients
Scale
- Cooking spray
- 4 boneless, skinless chicken breasts
- 3 cups chicken broth
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 small onion, diced
- 2 cups potatoes, peeled and diced
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 cup heavy cream
- 1½ cups frozen peas
Instructions
- Lightly spray the insert of a 6-quart slow cooker with cooking oil.
- Add the chicken, chicken broth, carrots, celery, onion, potatoes, pepper, garlic powder, and poultry seasoning to the slow cooker.
- Cover and cook on low for 6 hours or on high for 4 hours, until the potatoes are tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and frozen peas.
- Cover again and cook for 10–15 more minutes, or until the peas are softened and the stew is creamy and warm.
- Serve this delicious slow cooker chicken stew hot with crusty bread or biscuits.
Notes
- This slow cooker chicken stew is highly adaptable; feel free to add your favorite seasonal vegetables.
- For a dairy-free option, substitute coconut milk or almond milk for heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This chicken stew Crock-Pot recipe freezes well, though potatoes may become grainy after freezing.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A