Creamy Chicken Stew

A comforting one-pot chicken stew that delivers creamy flavors without heavy dairy, using starchy potatoes for a silky broth.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Main ingredients

1 pound boneless, skinless chicken thighs Thighs stay moist; breasts can be used if preferred
4 cups chicken broth Use low-sodium if you’ll salt later
3 pieces carrots, chopped Match size to potatoes for even cooking
3 pieces potatoes, diced Yukon Gold or Russet; Yukon gives a creamier texture
1 piece onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves
2 leaves bay leaves
to taste Salt and freshly ground black pepper
1 cup frozen peas Stirred in at the end

Optional additions

Cooking

Place the chicken thighs in the slow cooker. Add the chopped carrots, diced potatoes, chopped onion, and minced garlic.
Pour in the chicken broth. Tuck in the bay leaves and sprinkle the thyme, salt, and pepper over the top. Give it a gentle stir to distribute.
Cover and cook on LOW for 6–8 hours. Alternatively, cook on HIGH for 3–4 hours.
Remove the chicken to a cutting board. Shred it with two forks and discard any large pieces of fat. Return the shredded chicken to the slow cooker and stir.
Add the frozen peas and cook uncovered or lightly covered for 10–15 more minutes until peas are heated through.
Taste and adjust seasoning. Remove bay leaves before serving.
Serve the stew hot.

For a richer 'cream', fold in Greek yogurt or sour cream off-heat at the end. Avoid overcooking peas by adding them at the very end.