Description
This comforting and nourishing Crock Pot Chicken Stew is the perfect meal for busy days. Featuring tender chicken thighs, hearty root vegetables, and a savory, creamy broth infused with ranch seasoning, it provides a warm, satisfying dinner. Slow-cooked to perfection, this meal is as effortless as it is delicious, offering a wholesome, protein-rich dish that encourages you to slow down and enjoy the peaceful comfort of home.
Ingredients
1 pound boneless, skinless chicken thighs
2 potatoes, peeled and diced
2 large carrots, peeled and diced
2 stalks celery, diced
1/2 cup onion, diced
1 packet dry ranch seasoning mix
2 cups chicken broth
1/4 cup cornstarch
1/2 cup heavy cream
Instructions
Place the diced potatoes, carrots, celery, and onions into the base of the slow cooker.
Add the chicken thighs on top of the vegetables.
Sprinkle the ranch seasoning mix over the chicken.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender and cooked through.
Remove the chicken and shred it with two forks before returning it to the slow cooker.
In a small bowl, whisk together the heavy cream and cornstarch until smooth.
Stir the cream mixture into the stew and let it cook on high for an additional 15-20 minutes until the sauce has thickened.
Serve hot in bowls.
Notes
Substitute chicken breasts for thighs if preferred, though thighs remain more succulent. You can add frozen peas during the last 15 minutes for extra color and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.