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Crockpot Chicken Stew Recipe

Crockpot Chicken Stew Recipe
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★★★★★

5.1 from 15 reviews

This hearty Crockpot Chicken Stew is a comforting and flavorful meal made with tender chicken breasts, Yukon gold potatoes, carrots, celery, and aromatic herbs. Perfect for slow cooker, stovetop, or Instant Pot methods, this stew is easy to prepare, nutritious, and great for family dinners any day of the week.

Ingredients

Scale

Protein and Vegetables

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic (about 4 large cloves)
  • 2 cups cubed Yukon gold potatoes, cut into ½ inch cubes
  • 2 cups sliced carrots, cut into ¼ inch thick coins
  • 1 cup finely chopped celery
  • 1 cup frozen peas, thawed (reserve until ready to eat)

Dry Ingredients and Spices

  • 3 tablespoons all-purpose flour (can substitute gluten-free 1:1)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon dried rosemary
  • 1 bay leaf

Liquids

  • ½ cup chicken broth (low or no salt) for slow cooker
  • 2 cups chicken broth (low or no salt) for stovetop and Instant Pot

Instructions

  1. Prep Ingredients: Chop all vegetables (onion, garlic, potatoes, carrots, celery) into the specified sizes and cut the chicken breasts into 1-inch cubes to ensure even cooking.
  2. Slow Cooker Method: In the slow cooker insert, combine chicken, potatoes, carrots, celery, flour, dried herbs, salt, pepper, bay leaf, and ½ cup chicken broth. Stir to mix well. Cover and cook on low for 6 hours or on high for 4 hours. Low heat is recommended for best texture.
  3. Add Peas and Serve (Slow Cooker): When cooking is complete, stir in thawed peas and remove the bay leaf before serving to enjoy the freshest taste and texture.
  4. Optional Browning (Slow Cooker): You can brown chicken and vegetables in 1 tablespoon olive oil for extra flavor, but this is not required for the slow cooker method.
  5. Stovetop Method: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chicken cubes and brown for about 10 minutes. Add onions and garlic, sauté for 5 minutes until softened. Add potatoes, carrots, celery, flour, herbs, salt, and pepper, stirring well. Pour in 2 cups chicken broth, cover, and bring to a low boil. Simmer on medium heat for 15-20 minutes, stirring occasionally until thickened and potatoes are tender.
  6. Add Peas and Serve (Stovetop): Stir in thawed peas, discard bay leaf, and serve hot.
  7. Instant Pot Method: Set Instant Pot to sauté for 10 minutes and add 1 tablespoon olive oil. Brown chicken for 2-3 minutes (not fully cooked). Add onions, garlic, celery, and carrots, sauté 4-5 minutes. Add potatoes, flour, herbs, salt, pepper, and 2 cups chicken broth. Seal the lid and cook on manual pressure for 12 minutes. Allow natural pressure release for 5 minutes, then quick release remaining pressure.
  8. Add Peas and Serve (Instant Pot): After pressure release, stir in thawed peas, remove bay leaf, and serve immediately.

Notes

  • You can use gluten-free flour as a substitute for all-purpose flour at a 1:1 ratio if you prefer a gluten-free version.
  • Browning the chicken and vegetables before slow cooking enhances flavor but is optional.
  • Adjust salt to taste, especially if using low or no salt chicken broth.
  • Frozen peas are added at the end to maintain their color and texture.
  • For a thicker stew, you can cook uncovered for the last 30 minutes in the slow cooker or simmer longer on stovetop.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: chicken stew, crockpot chicken stew, slow cooker recipes, healthy chicken stew, easy dinner, instant pot chicken stew, gluten free stew

Find it online: https://cookwithruby.com/crockpot-chicken-stew-recipe/