Slow Cooker Chicken and Vegetables Stew Recipe

Image by: The Salted Pepper

Nothing beats comforting and delicious home-cooked food like this slow cooker chicken stew recipe by The Salted Pepper. It’s a creamy soup made from simple ingredients. If you are busy and don’t have much time on your hands, this dish is the way to go – easy and convenient. It’s the perfect stew for dinner – your whole family will surely enjoy this meal. Read on to learn the full recipe.

Ingredients:

4 tablespoons of butter
2 pounds of chicken breast or thighs
3 carrots
3 stalks of celery (leaves for garnish)
2 onions
1/4 cup of flour
4 cups of chicken stock
4 ounces of baby portabella mushrooms
1 yellow pepper
1 orange pepper
2 teaspoons of fine grind sea salt
1 1/2 teaspoon of black pepper
1 teaspoon of dried thyme leaves
2 bay leaves
8 ounces of Yukon gold
8 ounces of Russet potato
1 cup of heavy cream
1 tablespoon of dried parsley

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Instructions:

Step 1:

Slice the chicken breasts into bites sized pieces, then season with 1 teaspoon of fine grind sea salt and 1 teaspoon of pepper. Once done, set aside.

Step 2:

Finely dice 1 celery stalk, 1 carrot, and 1/2 of the onion.

Step 3:

Slice the remaining 1 1/2 onion and peppers into chunks and carrots into 3/4″ pieces. Then cut the mushrooms and celery.

Step 4:

Put the butter into the pot and turn it on sear/saute on high. Once the butter is melted, add in the chicken and spread. Next, add the finely diced vegetables without stirring. Allow the chicken to cook for 2-3 minutes until brown, then stir. Add the flour and mix. Cook for another 2 minutes while frequently stirring.

Slow Cooker Chicken Stew Recipe Ingredients — Image by: The Salted Pepper

Step 5:

Pour the chicken stock to deglaze the pot and scrape the bottom. Add the remaining seasonings and bay leaves, then stir.

Step 6:

Add the large cut vegetables into the pot and mix. Slice the Yukon potatoes into 1 1/2″ chunks and add to the stew. Once done, grate the russet potato and put it in the pot.

Slow Cooker Chicken Stew Recipe Instructions — Image by: The Salted Pepper

Step 7:

Cover with the lid and turn the valve to vent. Select the slow cooker function to high for 4 hours.

Step 8:

Once done, check if the vegetables are cooked to your liking. If you want them soft, select sear/saute on medium and simmer until your preferred doneness. Add the cream and stir. Garnish with celery and parsley. Serve and enjoy!