Creamy Slow Cooker Chicken Stew
A comforting and flavorful creamy chicken stew made effortlessly in a slow cooker, perfect for fall evenings.
Ingredients
For the Stew
- 2 lbs bone-in, skin-on chicken thighs Can substitute with boneless, skinless thighs.
- 4 cups Yukon Gold potatoes, diced Baby potatoes can also be used.
- 2 cups carrots, diced Provides natural sweetness.
- 1 cup celery, diced Adds aromatic flavor.
- 1 cup onions, diced Pearl onions can also be used.
- 2 cloves garlic, minced Enhances flavor.
- 4 cups low-sodium chicken broth Use low-sodium for better control of salt intake.
- 2 tablespoons cornstarch Used for thickening if necessary.
- 1/2 cup Greek yogurt Stir in at the end for creaminess.
- 1 teaspoon sea salt Adjust to taste.
- 1/2 teaspoon black pepper, freshly cracked Enhances overall flavor.
Instructions
Preparation
- Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- In a heavy-bottomed skillet, sear chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 2 minutes.
- Remove chicken and sauté onions, garlic, and celery in the rendered fat for 3-4 minutes until aromatic.
- Deglaze the skillet with 1/2 cup of chicken broth, scraping up browned bits.
Cooking
- Transfer the sautéed mixture to the slow cooker. Add seared chicken, potatoes, carrots, and celery.
- Pour remaining broth over the ingredients, filling to about two-thirds of the liquid level.
- Cover and cook on low for 8 hours without lifting the lid.
- In the last 30 minutes, if stew is too thin, combine cornstarch with cold water to form a slurry and stir into the stew.
- For creamier texture, stir in Greek yogurt during the final 10 minutes.
Notes
This stew can be adapted for seasonal variations. Use careful substitutions for specific dietary needs.