Slow Cooker Creamy Herbed Chicken Stew

slow cooker creamy herbed chicken stew Entree
Slow Cooker Creamy Herbed Chicken Stew
  • Prep 15 min
  • Total 7 hr 35 min
  • Servings 4

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.


  • 2 cups (500 mL) baby-cut carrots
  • 2 Yukon Gold potatoes, cut into 1 1/2-inch (3.75 cm) pieces
  • 1/2 cup (125 mL) chopped onion
  • 1/2 cup (125 mL) sliced celery
  • 1 tsp (5 mL) dried thyme leaves
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 lb (500 g) boneless skinless chicken thighs
  • 1 1/2 cups (375 mL) chicken broth
  • 1 cup (250 mL) snap pea pods
  • 1/2 cup (125 mL) whipping (heavy) cream
  • 1/4 cup (50 mL) all-purpose flour


  • 1
    Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
  • 2
    Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • 3
    Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • 4
    Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

  • Do-Ahead: Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

Nutrition Facts

Serving Size: 4 Servings
% Daily Value
Total Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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