Creamy Chicken Stew
This creamy chicken stew is a comforting, savory dish that is easy to make in a slow cooker, providing a rich and silky texture with tender chicken and vegetables.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Buy firm, pale-pink breasts with minimal liquid in the package.
- 4 cups chicken broth Choose low-sodium broth to control salt levels.
- 1 cup heavy cream Use cream with at least 36% fat for best results.
- 2 cups diced potatoes Use Yukon Gold or red potatoes for a waxy texture.
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper Adjust at the end to your preference.
- for garnish Fresh parsley
Instructions
Preparation
- Heat the olive oil in a skillet or directly in the slow cooker if it has a sauté function, then cook the diced onion and minced garlic until translucent and fragrant.
- Place the chicken breasts into the slow cooker and add the diced potatoes, chopped carrots, chopped celery, dried thyme, dried rosemary, and a generous pinch of salt and pepper.
- Pour 4 cups of chicken broth over the ingredients and stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is cooked through and the vegetables are tender.
- Remove the chicken breasts to a plate, shred them, then return the shredded meat to the slow cooker and stir in the heavy cream.
- Let the stew cook an additional 30 minutes on low to meld the cream into the broth and thicken slightly.
- Ladle the stew into bowls and garnish with chopped fresh parsley.
Notes
For best flavor, cook on low for 6–8 hours. Adjust salt at the end based on broth used. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.