Crockpot Creamy Chicken Stew Recipe

This crockpot creamy chicken stew by Catherine’s Plates on YouTube shows how to make an easy dump and go hearty stew for cold days. I love stews because it’s thicker and the consistency is comforting and warm. It’s such an easy recipe to follow along with, and I love how it’s filled with a lot of vegetables. This stew is great for those that want to use up their old veggies in their refrigerator or just want a healthy meal.

Ingredients:

• 1-2 lbs skinless & boneless chicken breast
• 1 onion, chopped
• 3 carrots, sliced 1/4 inch thick
• 4 russet potatoes, peeled and cut into bite-size pieces
• 2 celery stalks, sliced 1/4 inch thick
• 1 bell pepper, cut into bite-size pieces
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp Italian seasoning
• 1/2 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 1/2 tsp minced garlic
• 4 cups Chicken Broth
• 1/ 2 cup frozen peas
• 2 tbsp cornstarch
• 1/4 cup Water
• 1/2 cup milk
• parsley for garnish

Directions:

First, prep all of the vegetables and chop them into bite-size pieces. In the bottom of the crockpot, place the chicken, all vegetables (except peas), seasonings, and chicken broth. Mix everything well.

Next, cook on low for 6-8 hours or on high for 5-6 hours until the chicken and vegetables are cooked through and tender. Then, mix the cornstarch and water to make a slurry, and add it to the stew with milk and peas. Continue to watch Catherine’s Plates tutorial on YouTube for full instructions and details.

In conclusion, I prefer stews over soups, but they equally are both satisfying and makes me feel complete in the wintertime. Crockpot stews are my favorite because I could go into the kitchen anytime and the stew would warm throughout the whole day. I don’t know many stew recipes, but this has some of my favorite ingredients all in one.