Slow Cooker Creamy Herbed Chicken Stew
Cozy up with a bowl of Slow Cooker Creamy Herbed Chicken Stew, the ultimate comfort food perfect for chilly days or when you're craving a soul-warming meal. This easy slow-cooker recipe combines tender, seared chicken thighs with hearty vegetables like carrots, celery, baby potatoes, and aromatic seasonings like thyme, rosemary, and garlic, simmered to perfection in a velvety cream-based broth. With just 20 minutes of prep and six hours of hands-off cooking time, you'll come home to a rich, flavorful stew that's ready to serve. Garnish with fresh parsley for an herbaceous finishing touch, and enjoy this one-pot dinner that’s as satisfying as it is simple. Perfect for busy weeknights or weekend family dinners, this herby chicken stew is sure to be a new favorite in your meal rotation.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 3 medium carrots
- 3 pieces celery stalks
- 1 medium yellow onion
- 2 cups baby potatoes
- 3 cloves garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Peel and slice the carrots into thin rounds. Chop the celery and onion into small pieces. Halve or quarter the baby potatoes depending on their size. Mince the garlic cloves.
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove and set aside.
In the same skillet, sauté the onions, celery, and garlic for 3-4 minutes until softened and fragrant.
In a small bowl, whisk together the heavy cream and flour until smooth. Set aside.
Prepare the slow cooker. Place the chicken thighs at the bottom, followed by the sautéed onions and celery. Add the carrots, baby potatoes, and chicken broth.
Stir in the thyme, rosemary, bay leaf, salt, and pepper. Cover the slow cooker and cook on low heat for 6 hours or on high heat for 4 hours.
About 30 minutes before the cooking time is up, remove the bay leaf and stir in the heavy cream and flour mixture. Taste and adjust seasoning if necessary. Allow the stew to thicken for the remaining time.
Once done, gently shred the chicken into bite-sized pieces using two forks if desired. Ladle the stew into bowls and garnish with fresh parsley if using before serving.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 699 mg | 15% | |
*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.
