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  • Miwa Shibasaki

    #Soup chicken stew

  • Crock-Pot® Slow-Cooker

    There's no need to sweat Sunday dinner! Try this super simple recipe for Slow Cooker Chicken Stew. #CrockPot #SlowCooker #SlowCookerSunday #Recipe

  • Cheryl Joy

    Crock Pot Chicken Stew

  • Michele Burke

    Slow Cooker Chicken Stew - print, make and soothe your soul Yields 6-8 servings. 1 lb boneless chicken thighs (or breasts), trimmed and cut into 1 inch pieces 2 medium sized onions, chopped into large pieces 2 ribs celery, chopped 4 carrots, peeled and chopped 2 cloves garlic, peeled and chopped 3 medium sized potatoes, peeled and diced 1 teaspoon dried thyme 3 1/2 cups sodium-reduced chicken broth, divided 1 cup frozen peas 1 cup frozen corn 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour Place the onions, celery, carrots, garlic and potatoes in the well of the slow cooker. Sprinkle the thyme over the vegetables and then add the chicken. Pour 3 cups of the chicken broth over the chicken and vegetables. Cover and cook on low for 6-8 hours. About 20 minutes before serving, stir in the peas and corn (no need to defrost first) and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of chicken broth, until no lumps remain. Stir the flour mixture into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes)

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