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Crockpot Chicken Stew

Crockpot Chicken Stew Recipe

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups diced Yukon Gold potatoes
  • 2 cups chopped carrots
  • 2 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • 3 tbsp tomato paste
  • 2 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 cup frozen peas (optional)

Method
 

  1. Season chicken with salt and pepper, then place in a 6-quart slow cooker with garlic.
  2. Layer potatoes, carrots, celery, and onion on top of the chicken.
  3. Whisk broth, tomato paste, thyme, and bay leaf; pour over vegetables.
  4. Cover and cook on low for 6-8 hours until chicken shreds easily.
  5. Remove chicken, shred, and return to pot. Stir in cornstarch slurry and cook on high 15 minutes. Add peas in the last 5 minutes, if using. Remove bay leaf and ladle into bowls.

Notes

The stew will thicken a bit more as it sits, so don’t overdo the cornstarch if you plan to reheat it later. Cool leftovers quickly and refrigerate; the broth will gel, but it loosens right up on the stove.