This delicious creamy slow cooker chicken stew is a creamy and hearty dish perfect for chilly nights! Made with chicken breasts or thighs, carrots, potatoes and peas this is a family favorite recipe that couldn’t be easier to make.
4boneless, skinless chicken breasts, or thighs, about 1.5 lbs cut into ½" cubes
½lbYellow or white potatoes, peeled and cut into ½" chunks
2carrots, peeled and sliced into half moons
1celery, finely chopped
1onion, finely chopped
3clovesgarlic, minced
2tablespoonwhite wine
1tablespoontomato paste
1teaspoonsalt
½teaspoondried thyme
3cupschicken broth, low sodium
2bay leaves
2tablespooncorn starch
2tbsp water
½cuppeas
¼cupheavy cream
Instructions
In a slow cooker insert, toss cubed chicken with potatoes, carrots, celery, onion and garlic. Add white wine, tomato paste, salt and dried thyme. Pour over chicken broth and add bay leaves.
Cover and cook on low for 6-8 hours.
Combine corn starch with water in a small bowl. When stew is done cooking, remove bay leaves and add in peas, heavy cream and slurry. Stir to chicken and cook peas.
Notes
Make sure to cut the carrots and potatoes into similar-sized pieces so they cook in the same amount of time--the carrots should be slightly smaller than the potatoes.
If you prefer a thinner stew, you can skip the corn starch slurry completely.
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