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.
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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.
