Slow Cooker Chicken Stew

This tasty Slow-Cooker Chicken Stew combines onions, celery, potatoes, carrots, corn, peas, and tender chicken in a perfectly seasoned, savory gravy.

Course chicken/dinner, dinner, main meal chicken

Cuisine American

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Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 455kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion chopped
2 stalks celery diced
3 cloves garlic minced
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 medium Yukon Gold potatoes cut into 1-inch cubes
3 large carrots peeled and chunked
3 cups low-sodium chicken broth
1 ½ lbs boneless, skinless chicken breast
3 sprigs thyme
3 sprigs rosemary
1 cup frozen corn
1 cup frozen peas
2 tablespoons cornstarch

Instructions

Heat the olive oil in a large skillet. Sauté the onions and celery over medium heat just until tender.
Reduce the heat to low and add the garlic, marjoram, thyme, salt, and black pepper. Cook and stir for 1 minute.
Add the onion mixture, potatoes, carrots, and chicken broth to the slow cooker. Lay the chicken breast over the top. Top the chicken breasts with the fresh herb sprigs.
Cover and cook on high for 3-4 hours or until the chicken is cooked through and the vegetables are tender.
Add the peas and corn to the slow cooker. Remove the chicken from the slow cooker and shred it or dice it. Cover it loosely with aluminum foil to keep it warm.
Mix the cornstarch with a little cold water. Stir it into the crock pot, add the chicken back to the pot, cover the pot, and cook on high for 30 minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition