Crock Pot Chicken Stew with Mushrooms
Cozy up with a bowl of hearty Crock Pot Chicken Stew with Mushrooms, a slow-cooked masterpiece that's rich in flavor and brimming with wholesome goodness. Tender chicken thighs, earthy baby Bella mushrooms, and a medley of comforting vegetables like carrots, celery, and russet potatoes come together in a savory, herb-infused broth thickened to perfection. With just 20 minutes of prep, this set-it-and-forget-it crock pot recipe is perfect for busy weeknights or lazy Sundays. Enhanced with garlic, tomato paste, and a splash of cornstarch for just the right texture, this stew is as nutritious as it is satisfying. Serve it piping hot, garnished with fresh parsley for a pop of color and freshness. This easy chicken stew is a surefire crowd-pleaser that embodies comfort food at its finest!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 8 ounces Baby Bella mushrooms (halved or quartered)
- 3 medium Carrots (peeled and sliced)
- 3 stalks Celery (sliced)
- 3 medium Russet potatoes (peeled and diced)
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 4 cups Chicken broth (low sodium)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 piece Bay leaf
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with 1 teaspoon salt and 1/4 teaspoon black pepper.
Sear chicken in the skillet for about 3-4 minutes per side, or until golden brown. Transfer the chicken to the crock pot.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Transfer to the crock pot.
Add the mushrooms, carrots, celery, potatoes, chicken broth, tomato paste, thyme, rosemary, and bay leaf to the crock pot.
Season the mixture with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.
Set the crock pot to low heat and cook for 6-7 hours, or on high heat for 3-4 hours, until the chicken and vegetables are tender.
Thirty minutes before the end of cooking, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the stew to thicken the broth.
Remove the bay leaf and shred the chicken into bite-sized pieces using two forks. Stir the chicken back into the stew.
Taste and adjust seasoning as needed.
Serve hot and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
