Crock Pot Creamy Chicken Stew
Cozy up to a bowl of comfort with this Crock Pot Creamy Chicken Stew, a hearty and satisfying dish that’s perfect for busy weeknights or chilly weekends. Packed with tender chicken breasts, earthy russet potatoes, sweet carrots, and a medley of celery, peas, and onions, this slow-cooked stew is elevated by a luscious roux-based cream sauce infused with aromatic thyme and rosemary. With its effortless prep and hands-off cooking time, this recipe allows you to enjoy a rich, homemade meal without spending hours in the kitchen. Serve it warm, topped with fresh parsley, and pair it with crusty bread for the ultimate comforting dinner. This wholesome, family-friendly recipe is a must-try for those seeking an easy, flavorful crock pot meal!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 pieces Carrots, peeled and sliced
- 3 pieces Russet potatoes, peeled and diced
- 3 pieces Celery stalks, chopped
- 1 piece Yellow onion, diced
- 1 cup Frozen peas
- 3 pieces Garlic cloves, minced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 3 tablespoons Unsalted butter
- 3 tablespoons Flour
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the sliced carrots, diced potatoes, chopped celery, and diced onion to the crock pot.
Sprinkle the minced garlic, dried thyme, rosemary, salt, and black pepper evenly over the ingredients.
Pour the chicken broth over the vegetables and chicken.
Cover the crock pot with its lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
About 30 minutes before the cooking time is up, melt the butter in a small saucepan over medium heat.
Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
Slowly whisk in the heavy cream, ensuring a smooth mixture, then pour this creamy sauce into the crock pot and stir gently to combine.
Add the frozen peas to the crock pot and let everything cook for an additional 20-30 minutes to thicken.
Remove the chicken breasts from the crock pot, shred them using two forks, and return the shredded chicken to the stew.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve the stew warm, garnished with fresh parsley if desired, alongside crusty bread or crackers.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1037 mg | 22% | |
*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.
