Slow Cooker Chicken Stew Recipe

This slow cooker chicken stew recipe is a great way to use up all of the vegetables in your fridge that you need to use up. I’ve never had chicken stew before, only beef stew so it would be interesting to make this for the wintertime too. The thickness of this stew is one of my favorites because I do like a stew that has a lot of substance in it. Plus, it’s a colorful dish and reminds me of a perfect Fall day being cozied up in a blanket with a bowl of this in hand. Plus, this would be a great way to incorporate more veggies for a dinner meal. This slow cooker recipe can be made on the stove too.

Ingredients:

• 4 Tbsp butter
• 2 pounds chicken breast or thighs or a combination
• 3 carrots divided into the recipe
• 3 stalks celery plus the inner leaves for garnish
• 2 onions divided into the recipe
• ¼ cup flour
• 4 cups chicken stock
• 4 ounces baby portabella mushrooms
• 1 yellow pepper
• 1 orange pepper
• 2 tsp fine grind sea salt divided in the recipe
• 1½ tsp black pepper divided in the recipe
• 1 tsp dried thyme leaves
• 2 bay leaves
• 8 ounces Yukon Gold about 3 small potatoes
• 8 ounces Russet potato 1 medium potato
• 1 cup heavy cream
• 1 Tbsp dried parsley

Directions:

First, prepare your vegetables and chicken. Add the butter into the slow cooker and saute on high. When the butter has melted, add the chicken and spread it into 1 layer at the bottom of the pot. Then, add the diced vegetables, but do not stir. Allow everything to cook, then add flour and stir to combine.

Next, deglaze the pot with chicken stock. Add in the seasonings and larger cut vegetables. Continue to watch The Salted Pepper tutorial on YouTube for full instructions and details. Select the slow cooker on high for 4 hours.

This chicken stew recipe is something I need to try out because it’s foreign to me. I like chicken better than beef, so it would be nice to have a different stew alternative. I love how this isn’t a soup base because the broth is thicker.