Crockpot Chicken Stew l The Recipe Rebel

Video Description

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/crockpot-chicken-stew/ Ingredients ▢1 lb Yukon gold potatoes (peeled and cut into 1 " pieces) ▢3 large carrots (peeled and sliced) ▢2 ribs celery (sliced) ▢½ medium onion (finely diced) ▢1 teaspoon minced garlic ▢1 ½ teaspoons salt ▢1 teaspoon dried parsley ▢½ teaspoon dried thyme ▢½ teaspoon black pepper ▢1 bay leaf ▢3 boneless skinless chicken breasts (or 6 boneless skinless chicken thighs) about 2 lbs ▢3 cups low sodium chicken broth ▢2 tablespoons corn starch ▢½ cup frozen peas optional ▢fresh parsley for garnish Instructions *Optional: you can heat some oil in a skillet and brown the chicken, then remove the chicken and saute the vegetables before throwing in the slow cooker if you desired. It will add another layer of flavor, but I always figure if I'm going to do that I should just cook the whole stew in the dutch oven. Place the potatoes, carrots, celery, onion, garlic, salt, parsley, thyme, pepper and bay leaf in a 4-6 quart crockpot. Stir. Place the chicken on top. Whisk the corn starch into the broth and pour over chicken. Cover and cook on low for 5-6 hours or 2.5-3 hours on high, until potatoes are tender. Remove chicken and shred. Stir back in with the peas. Garnish with fresh parsley and adjust seasonings to taste. Serve.