This delicious hearty crock pot chicken stew is a healthy easy dinner recipe for the entire family. With tender chicken, potatoes, and veggies all in a seasoned chicken broth, it will become one of your family's favorite cold-weather meals.
2poundsSkinless boneless chicken breastabout 3– trimmed and cut into 1 inch cubes
1onionlarge – diced
4carrotspealed and cut into 1 inch slices
4-5potatoespeeled and cut into 3/4 to 1 inch cubes
8ozmushroomscleaned and halved-optional
14ozdiced tomatoes drained if you want a tomato based stew
1/2 to 1teaspoondry thymeto taste... this is a little much for some
While this recipe is set for a full-size crock pot and 8 servings, it is a perfect recipe to cut in half for a 3.5 or 4-quart crock pot and make only 4 servings.
Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional - 8 oz. mushrooms cleaned and halved.
Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.
Add the chicken, prepped veggies, 1 cup frozen corn, 28 oz chicken broth, 1 teaspoon celery seed, 1/2 to 1 teaspoon thyme, 1/2 teaspoon pepper, and optionally one 14 oz can diced tomatoes diced.
Cook on low for 8 hours or high for 4 hours.
Add peas 30 minutes before the end of cooking. Also, 3 tablespoons tapioca if you want thicker chili.
While this recipe is set for a full-size crock pot and 8 servings, it is a perfect recipe to downsize to a 3.5 or 4-quart crock pot and make only 4 servings.
The amount of chicken, like most ingredients in may soups and stews can vary some. 1 1/2 to 2 1/2 pound range is fine. Use either breast or thighs.
Like most chicken stews, this is a bland recipe. Spice to your taste. Thyme is suggest by most but we usually leave it out. Other possible spicing options 1/2 teaspoon of curry, paprika, or poultry seasoning.
This is a thinner stew. In the recipe I used tapioca but I provided 4 options in the post if you want thicker stew.
Good refrigerated for 3-4 days and frozen for 2-3 months.
Serving size is about 1 1/2 cups or a little more if you add the tomatoes.
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