Crock Pot Chicken Stew: A Creamy Comfort Food Masterpiece
Experience the ultimate comfort with this creamy, slow-cooked chicken stew. Perfect for busy weeknights, this recipe combines tender chicken thighs, hearty potatoes, and a savory, herb-infused gravy that is sure to please the whole family. By utilizing a slow cooker, you can create a restaurant-quality meal with minimal effort, allowing the flavors to meld into a rich, velvety masterpiece that tastes like a long-simmered home-cooked classic.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
1 lb boneless skinless chicken thighs
2 medium potatoes, peeled and cubed
2 large carrots, sliced into rounds
1 cup frozen peas
1 packet chicken gravy mix
1 packet dry ranch seasoning mix
1 cup chicken broth, low sodium
1 cup sour cream or Greek yogurt (added at the end)
Instructions
Place the cubed potatoes and carrots at the bottom of the slow cooker.
Lay the chicken thighs on top of the vegetables.
In a small bowl, whisk together the dry chicken gravy mix, dry ranch seasoning, and chicken broth.
Pour the seasoning mixture over the chicken and vegetables.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
Shred the chicken directly in the pot using two forks.
Stir in the frozen peas and sour cream until well combined.
Cover and cook for an additional 15 minutes before serving.
Notes
You can substitute chicken breasts for thighs, though thighs remain juicier during long cooking times. Serve alongside crusty bread or over mashed potatoes for an even heartier meal.
Find it online: https://cookingwithramsay.com/crock-pot-chicken-stew/