Classic Chicken Stew
I have a real soft spot for this creamy stew, which reminds me of chicken pot pie without the crust. I obtain a similar effect by serving it over crostini placed in the bottom of a soup plate. Add a tossed green salad for a complete and delicious meal.
Makes12 servings (1 piece of chicken with vegetables per serving)
Cooking MethodSlow Cooking
CostInexpensive
Total Timeunder 4 hours
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Lactose-free, Low-fat, Peanut Free, Soy Free, Tree Nut Free
EquipmentCrock Pot
MealDinner
Taste and TextureCreamy, Herby, Savory
Ingredients
- 1 potato, peeled and diced
- 1 tbsp (15 ml) olive oil
- 2 onions, finely chopped
- 4 stalks celery, diced
- 2 carrots, peeled and diced
- ½ tsp (2 ml) dried thyme leaves or 3 whole sprigs of fresh thyme
- 1 bay leaf
- ¼ cup (50 ml) all-purpose flour
- 1½ cups (375 ml) lower-salt chicken broth
- ½ cup (125 ml) dry white wine or lower-salt chicken broth
- Freshly ground black pepper
- 3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12 thighs)
- 1 cup (250 ml) green peas, thawed if frozen
Instructions
-
In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat. Cover and set aside.
-
In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour and cook, stirring, for 1 minute. Add broth and white wine and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to mixture. Season to taste with pepper.
-
Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.
Notes
-
Works best in a large (minimum 5 quart) slow cooker.
-
Because the chicken only cooks for 6 hours on Low, the potatoes will be a bit firm unless they are blanched (see Step 1) before they are added to the stew.
-
Make Ahead: This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight. The next morning, continue with the recipe.
Read NextBlack Lentils
2007 Judith Finlayson
Share This Recipe
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thanks for your comment. Don't forget to share!
JWBlue
Jan 16, 2018
Could this recipe work if I just put all the ingredients in a slow cooker? If so how long would it need to be cooked???
Editor Kaitlin
Jan 17, 2018
Hi JWBlue, I can't say for sure, but I think cooking it all in the slow cooker would work if you started all of the vegetables (including potatoes) and liquid first and cooked it for 2 hours on low first before adding the chicken for the final six hours, for 8 hours total. However, putting the raw chicken into the hot liquid might affect the texture. Just make sure it is cooked to 165 degrees. Hope that helps!
Arlene 3036424
Jun 06, 2013
As an experienced cook (55 years and counting), I'd say this recipe will NOT serve 12 people unless they're all on a diet and eat it on dessert-sized plates. I haven't made this yet, but my guess is that it produces six generous servings (or maybe eight with other sides like biscuits, salad, etc.)
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
