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Crockpot Creamy Chicken Stew

Author: Catherine's Plates

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 TBS cornstarch
  • 1/4 cup Water
  • 1/2 cup milk
  • parsley for garnish

Instructions

  • In the bottom of a 6 quart crockpot place chicken, all vegetables (except peas), seasonings and chicken broth. Mix well.
  • Place lid on crockpot and cook on low for 6-8 hours or on high 5-6 hours until chicken is cooked through and tender and the vegetables are tender.
  • Mix cornstarch and water to make a slurry and add to the stew with the milk & peas. Mix well and cook on high with lid on for 30 additional minutes. Garnish with parsley.