Creamy Chicken Stew

A comforting slow-cooked stew with tender chicken thighs, chunky potatoes, carrots, and a silky broth, perfect for weeknights.

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Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 lbs boneless chicken thighs, skinless preferred Thighs provide more flavor than breasts.
4 cups chicken broth Use low-sodium for better control over salt content.
3 medium carrots, chopped Chop to medium dice for even cooking.
3 potatoes, diced Yukon gold or russet; peel if preferred.
1 onion, diced Yellow or white onion works well.
2 cloves garlic, minced Or use 1 tsp garlic powder.
1 cup frozen peas Add just before serving to retain color.
1 tsp dried thyme
1 tsp dried rosemary Crush lightly to release oils.
2 tbsp cornstarch To be mixed with water for thickening.
2 tbsp water To make a slurry with cornstarch.
Salt and pepper To taste.

Method

Preparation

Place the chicken thighs in the slow cooker and season with salt and pepper.
Add the chopped carrots, diced potatoes, diced onion, and minced garlic on top of the chicken.
Sprinkle the thyme and rosemary over the vegetables, then pour in the chicken broth.

Cooking

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken shreds easily and vegetables are tender.
About 30 minutes before serving, mix the cornstarch with cold water to make a slurry and stir it into the stew to thicken the broth.
Add the frozen peas and stir. Cook for the remaining 25–30 minutes until the peas are heated through but not mushy.

Serving

Taste and adjust seasoning with salt and pepper before serving warm.

Notes

To make it creamier, stir in 1/2 cup of cream or whole milk at the end (off heat). For lower carbs, use cauliflower instead of potatoes. Suitable for freezing in portions for up to 3 months.