French Country Chicken Stew Crock Pot
Transport your taste buds to the rustic French countryside with this comforting French Country Chicken Stew made effortlessly in a crock pot. Packed with tender, golden-seared chicken thighs, baby potatoes, sweet carrots, and aromatic celery, this slow-cooked masterpiece is lovingly flavored with Dijon mustard, garlic, thyme, and rosemary for an authentic Provençal experience. A light roux creates a rich, velvety broth that ties the dish together, while a garnish of fresh parsley adds a vibrant, herbaceous finish. Perfect for busy days, this hearty stew requires just 20 minutes of prep before simmering to perfection in your slow cooker. Serve with crusty French bread to soak up every savory drop of this cozy, crowd-pleasing meal. Keywords: French country chicken stew crock pot, slow cooker chicken stew, rustic chicken dinner, Dijon mustard stew, easy crock pot recipes.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 pound Baby potatoes
- 4 medium Carrots
- 3 stalks Celery stalks
- 1 large Yellow onion
- 4 cloves Garlic
- 4 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 2 tablespoons Dijon mustard
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Wash and peel (if needed) the vegetables. Chop the baby potatoes in half, slice the carrots into rounds, dice the celery into chunks, and finely chop the onion. Mince the garlic cloves.
Season the chicken thighs with a sprinkle of salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown (do not cook through). Transfer to the crock pot.
In the same skillet, add the chopped onions and garlic. Sauté for 2 minutes until fragrant. Add the all-purpose flour and cook, stirring continuously, for 1 minute to create a light roux.
Remove the skillet from heat and whisk in the chicken broth slowly to avoid lumps. Stir in the Dijon mustard, dried thyme, dried rosemary, and bay leaf. Pour this mixture into the crock pot over the chicken.
Add the potatoes, carrots, and celery to the crock pot. Season with additional salt and pepper if desired.
Cover the crock pot and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
Before serving, remove the bay leaf. Taste and adjust seasoning as needed.
Garnish with freshly chopped parsley and serve the stew warm with crusty French bread for dipping.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 5599 mg | 243% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 25.6 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5609 mg | 119% | |
*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.
