Kickin Creamy Chicken Stew in a Slow Cooker
Warm, hearty, and bursting with bold flavors, Kickin' Creamy Chicken Stew in a Slow Cooker is the ultimate comfort food for chilly days. This rich and creamy dish combines tender shredded chicken, earthy Yukon gold potatoes, and a medley of fresh vegetables like carrots, celery, and onions, all slow-simmered in a seasoned broth infused with paprika, cayenne pepper, and thyme. Finished with a velvety roux made from heavy cream and butter, this stew delivers just the right kick of spice and a luscious texture that will leave everyone craving seconds. Perfectly versatile, it’s delicious served with crusty bread or poured over fluffy rice. With just 20 minutes of prep and a hands-free slow cook, this recipe makes six generous servings and is ideal for family dinners or meal prepping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 4 medium Carrots
- 3 stalks Celery stalks
- 3 medium Yukon gold potatoes
- 14.5 ounces Canned diced tomatoes
- 3 cups Low-sodium chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 teaspoons Paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Dried thyme
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Prepare the vegetables: Dice the onion, mince the garlic, slice the carrots and celery, and cut the potatoes into 1-inch cubes.
Place the chicken breasts at the bottom of the slow cooker. Layer the prepared vegetables (onion, garlic, carrots, celery, and potatoes) on top of the chicken.
Pour in the canned diced tomatoes (with their liquid) and the chicken broth. Sprinkle in the paprika, cayenne pepper, thyme, salt, and black pepper.
Cover the slow cooker with the lid and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken and vegetables are tender.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Slowly pour in the heavy cream, whisking continuously to avoid lumps, and cook until the mixture thickens slightly (about 2-3 minutes).
Stir the creamy mixture into the slow cooker to create a rich, creamy texture for the stew. Mix well to combine.
Adjust seasoning if needed, adding more salt or pepper to taste.
Garnish the stew with freshly chopped parsley before serving. Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 40.8 g | ||
| Protein | 238.8 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4954 mg | 105% | |
*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.
