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Fall Crockpot Chicken Stew Cozy Dinner

Cozy Dinner Alert: Fall Crockpot Chicken Stew to Savor

Enjoy the comforting flavors of Fall with this easy Crockpot Chicken Stew, perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 900 g boneless, skinless chicken breasts/thighs Use thighs for more flavor and tenderness.
  • 1 tbsp olive oil You can substitute with vegetable oil.
  • 1 large onion, chopped Choose yellow or sweet onions for best results.
  • 4 cloves garlic, minced Fresh garlic makes a big difference.
  • 4 medium carrots, sliced Feel free to substitute with parsnips.
  • 3 stalks celery, chopped Optional if you'd like to increase carrot quantity.
  • 700 g potatoes, cubed Opt for waxy potatoes like Maris Piper or King Edward.
  • 950 ml low-sodium chicken stock/broth Homemade enhances flavor, but store-bought works.
  • 2 tsp dried thyme Fresh works well too (use 1 tbsp).
  • 1 tsp dried rosemary, crushed Substitute with fresh rosemary if needed.
  • 1 bay leaf Use dried or fresh for added richness.
  • 1 tsp salt Adjust based on broth's saltiness.
  • 1/2 tsp black pepper Freshly ground brings out the best flavors.
Optional Creaminess
  • 120 ml double cream Swap in full-fat milk for a lighter option.
For Thickening
  • 2 tbsp cornflour Mixed with 3 tbsp cold water.
For Garnish
  • small handful fresh parsley, chopped Feel free to use other herbs.

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by patting the chicken dry, then season with salt and pepper. Heat olive oil in a skillet and brown the chicken for 2-3 minutes on each side, then transfer to the crockpot.
  2. In the same skillet, sauté the chopped onion for 3-4 minutes until softened, then add minced garlic and cook for an additional minute. Transfer to the crockpot.
  3. Slice the carrots and chop the celery, layering them over the chicken and onion in the crockpot. Cube the potatoes and add on top.
  4. Sprinkle dried thyme and rosemary over the vegetables, adding salt, black pepper, and the bay leaf. Gently mix in the crockpot.
  5. Pour the chicken stock over the ingredients, ensuring it nearly covers everything. Close the lid.
  6. Set your crockpot to cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  7. About 30 minutes before serving, whisk together cornflour with cold water and stir it into the stew. Add double cream if desired.
  8. Remove the bay leaf before serving, taste and adjust seasoning, and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Browning the chicken adds depth of flavor. Layer ingredients correctly for even cooking, and ensure the chicken stock covers all ingredients for tenderness.

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