Crockpot Creamy Chicken Thigh Stew
A comforting and creamy chicken thigh stew made effortlessly in a crockpot, perfect for busy weeknights or chilly weekends.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in or boneless)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup heavy cream For a lighter stew, substitute with half-and-half or a mix of milk and cream.
- 2 cups mixed vegetables (carrots, peas, potatoes) Can swap in sweet potatoes, green beans, or corn.
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning Add herbs like thyme or a bay leaf for more flavor.
- to taste Salt and pepper Season according to preference.
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Place the chicken thighs in the bottom of the crockpot.
- Add the chopped onion, minced garlic, and mixed vegetables around the chicken.
- Pour in the chicken broth and heavy cream; sprinkle Italian seasoning over everything.
- Season with salt and pepper, then stir gently to combine ingredients without displacing too much liquid.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for about 4 hours, until the chicken is very tender (internal temperature 165°F).
- Remove the thighs briefly, shred them with two forks, then return the shredded chicken to the pot. Stir to incorporate and adjust seasoning.
- Serve hot, garnished with freshly chopped parsley.
Notes
For storing, refrigerate leftovers in an airtight container for up to 3–4 days or freeze in containers for up to 3 months. Reheat gently on medium-low heat.