Crockpot Chicken Stew

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: servings

Calories: 270cal

Hearty, healthy, and totally comforting, this easy Crockpot Chicken Stew is the answer you've been looking for to heat up on those chilly nights!

1 lb Yukon gold potatoes (peeled and cut into 1 " pieces)
3 large carrots (peeled and sliced)
2 ribs celery (sliced)
½ medium onion (finely diced)
1 teaspoon minced garlic
1 ½ teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon black pepper
1 bay leaf
3 boneless skinless chicken breasts (or 6 boneless skinless chicken thighs) about 2 lbs
3 cups low sodium chicken broth
2 tablespoons corn starch
½ cup frozen peas optional
fresh parsley for garnish

*Optional: you can heat some oil in a skillet and brown the chicken, then remove the chicken and saute the vegetables before throwing in the slow cooker if you desired. It will add another layer of flavor, but I always figure if I'm going to do that I should just cook the whole stew in the dutch oven.
Place the potatoes, carrots, celery, onion, garlic, salt, parsley, thyme, pepper and bay leaf in a 4-6 quart crockpot. Stir.
Place the chicken on top. Whisk the corn starch into the broth and pour over chicken.
Cover and cook on low for 5-6 hours or 2.5-3 hours on high, until potatoes are tender.
Remove chicken and shred. Stir back in with the peas.
Garnish with fresh parsley and adjust seasonings to taste. Serve.

Ingredients and Substitutions:

Potatoes: you can use any kind of potatoes you like! You can even use quartered creamer potatoes to save on prep time. If you're using clean red potatoes or pre-washed potatoes, you can also leave the skin on for additional fibre.
Celery, onion, carrots: a classic mirepoix builds necessary flavor. I don't recommend changing any of these ingredients, but as always, you are free to do what you want!
Herbs and seasonings: these can easily be changed and this stew will take on lots of different flavors well. Try swapping for fresh herbs if you have them, or increasing seasonings to your tastes.
Chicken broth: I always use low sodium or no salt and then add salt as I go. If you're using salted broth, you may want to reduce the added salt and then adjust at the end.

Storage

Store: Store leftover chicken stew in an airtight container in the refrigerator for 2-3 days. Let it to cool completely to room temperature before putting it in the fridge.
Freeze: Yes, you can freeze this stew, but the potatoes may have a bit of a different texture to them once they defrost! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot.