Ingredients
-
1½ lbs (680 g) boneless chicken thighs or breasts
-
4 medium potatoes, peeled and cubed
-
3 carrots, sliced
-
1 cup frozen green peas
-
1 medium onion, chopped
-
3 garlic cloves, minced
-
3 cups chicken broth
-
2 tablespoons butter or olive oil
-
2 tablespoons all-purpose flour
-
1 teaspoon dried thyme
-
1 teaspoon dried parsley
-
½ teaspoon paprika
-
½ teaspoon black pepper
-
1 teaspoon salt, or to taste
-
1 bay leaf
-
1 tablespoon Worcestershire sauce (optional)
-
¼ cup heavy cream (optional)
Instructions
1. Prepare the vegetables
Wash and peel the potatoes and carrots. Cut the potatoes into bite-sized cubes and slice the carrots. Chop the onion and mince the garlic.
2. Arrange the slow cooker
Lightly grease the slow cooker. Add potatoes, carrots, and chopped onion. Place the chicken pieces on top.
3. Add seasonings
Sprinkle garlic, salt, black pepper, paprika, thyme, parsley, and Worcestershire sauce over the chicken and vegetables.
4. Add chicken broth
Pour chicken broth into the slow cooker. Add the bay leaf and gently stir to distribute the seasonings.
5. Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and chicken reaches 165°F (74°C).
6. Add green peas
Stir in frozen peas during the final 20–30 minutes of cooking.
7. Thicken the stew
Mix 2 tablespoons flour with 3 tablespoons cold water until smooth. Stir into the stew and cook for another 15–20 minutes until thickened.
8. Make it creamy
Add heavy cream and butter if desired. Shred the chicken gently and stir everything together.
9. Serve
Remove the bay leaf. Garnish with fresh parsley and serve warm with bread, rice, or mashed potatoes.
Nutrition Information
Estimated per serving (1/6 recipe):
-
Calories: 390 kcal
-
Protein: 32 g
-
Carbohydrates: 39 g
-
Total Fat: 12 g
-
Saturated Fat: 3 g
-
Fiber: 5 g
-
Sugar: 5 g
-
Sodium: 650 mg
Nut Information (Q/S)
-
Almonds: 0 g
-
Walnuts: 0 g
-
Peanuts: 0 g
-
Cashews: 0 g
-
Other nuts: None
-
Cholesterol: Approximately 90–110 mg per serving.
-
Naturally nut-free if all packaged ingredients are verified nut-free.
Storage
-
Refrigerate in an airtight container for 3–4 days.
-
Freeze for up to 2–3 months.
-
Reheat thoroughly before serving.
Tips: Use chicken thighs for extra tenderness, add peas near the end, and mash a few potatoes into the broth for naturally thicker gravy.
Enjoy your delicious homemade chicken stew!