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Slow Cooker Chicken Stew

 Slow Cooker Chicken Stew is hearty, filling, made with tender chicken and lots of veggies. This comforting dish will warm you up with its layers of flavors!


  • 2 lbs chicken thighs (boneless and skinless - cut into 2-inch cubes)
  • 2 tablespoons olive oil
  • 1/3 cup white wine
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 1 red bell pepper (sliced)
  • 2 stalks celery (diced)
  • 2 medium carrots (cut into thick rounds)
  • 1/2 teaspoon rosemary (fresh or dried)
  • 1/2 teaspoon thyme (fresh or dried)
  • 1/2 teaspoon dried Italian herbs
  • 1/2 teaspoon smoked paprika

Salt and pepper to taste

  • 1 1/2 lbs baby red potatoes (washed and cut into cubes)
  • 1 cup sweet peas (frozen)
  • 4 cups chicken broth (more if needed)
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh parsley (chopped)
Slow Cooker Chicken Stew


Brown the Meat:

  • Place a large skillet over medium-high heat and add oil. Once the oil is shimmering, brown the chicken in batches. Cook until golden brown. Set aside.
  • Deglaze the pan with the white wine.
  • If desired saute the onion and other veggies after you have browned the chicken. I prefer to skip this step.

Slow Cook:

  • Add the white wine mixture from the pan to the slow cooker.
  • Add the chicken and the rest of the ingredients, except cream and cornstarch.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours.


  • When there are 30 more minutes towards the end of cooking, add the cream, stir well.
  • In a measuring cup, dissolve 2 tablespoons of cornstarch in 1/2 cup of water until no lumps are visible and slowly pour the mixture into the stew.
  • Using a potato masher, mash about 1/4 of the veggies.
  • Stir and cook for 30 more minutes.


  • Discard the bay leaves, garnish with parsley and serve.

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