Hearty Crock Pot Chicken Stew is so creamy with tender, seasoned chicken and veggies. Easy comfort food that comes out perfectly in the slow cooker! A BUSY DAY DINNER RECIPETheres nothing like a hearty bowl of steaming chicken stew to warm you up and fill your belly. This Crock Pot Chicken Stew is one of those comfort meals thats not only delicious but also incredibly easy to make. Totally my favorite kind of dinner! Just toss everything in the slow cooker and let it do the work while you go about your day! This recipe uses the more affordable chicken thigh (so many of you have asked me to do more recipes with these) but you can certainly use chicken breast if that is your preference!FREQUENTLY ASKED QUESTIONS:What sides should I serve with Chicken Stew? If you check out my pictures, I show it served with some French Bread, but any Texas Toast or Breadsticks would work nicely. Its also great with a side salad. Make it simple and grab a bagged salad and call it done. What if I dont have or dont like ranch seasoning? You can make some Homemade Ranch Seasoning or just go without. It would still be tasty without it. Or use your favorite blend of seasonings. A little Mrs. Dash herb blend, a little thyme and rosemary or poultry seasoning all work nicely. What if my stew is too thin? It shouldnt be with this recipe since we use a cornstarch slurry to thicken it up towards the end. But if you find it is still too thin to your liking, do a second slurry. All you do is mix 2 tablespoons water with 1 Tablespoon cornstarch and then dump it in the stew and stir. Turn it up to high and you should start to see it thicken in about 10 minutes or so. What can I add to my Slow Cooker Chicken Stew? If youd like a kick of heat, you can add some red pepper flakes. If you want to swap out the veggies, feel free to use whatever kinds you prefer. Whats the best way to store leftovers? Leftovers can be transferred to an airtight container and can be kept for up to 3 days. Reheat in the microwave or on the stovetop. You can technically freeze this stew but it can often change texture once thawed (the potatoes get mushy, etc.) INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)skinless, boneless chicken thighs you could swap this out for chicken breasts or tenderloins if you prefer.potatoes russet or Yukon gold work just fine here. carrots, celery and onion some stores carry this already diced in the produce section if youre looking for a time saving option. garlic you can use the jarred stuff if that is what you have on hand.chicken broth if youre sensitive to sodium, use low sodium or no sodium added chicken broth. You could even use Homemade Chicken Broth where you can control the amounts of ingredients easier.packet chicken gravy use a low sodium chicken gravy or no sodium added chicken gravy mix if you need to watch your sodium intake.packet ranch seasoning mix you could even use some of your Homemade Ranch Seasoning. The homemade version is great if you need to make it low or no sodium!heavy cream if this is too rich or creamy for you, you can go lighter. Swap the heavy cream for half-and-half or a tad of milk (milk is much thinner than heavy cream so start with a little and add until youre happy with the consistency. This is supposed to be stew not soup and milk will water it down more than heavy cream.cornstarch this is going to be used to thicken the stew up a bit. You could skip this if you like it just the way it is and dont want it thicker.frozen peas you can use canned peas. I just dont like how dark they are its just a visual thing. I like the bright green frozen ones but you can certainly use canned if that is what you have.HOW TO MAKE CROCK POT CHICKEN STEW:To a 5-6 quart slow cooker, add chicken thighs, potatoes, carrots, celery, onion and minced garlic. In a separate bowl, whisk together the chicken broth, chicken gravy mix and ranch seasoning mix. Pour this mixture into the slow cooker on top of the chicken thighs.Cover and cook on low for 6 hours or on high for 4 hours high, until the chicken has reached an internal temperature of 165F degrees and veggies are tender.Remove the chicken and shred it or dice it up or if you dont want to remove the chicken just take some tongs or a couple of forks and go into the slow cooker and shred it with the tongs or forks. If you removed the chicken, put it back into the slow cooker when done dicing it up. In a bowl, whisk together the heavy cream and cornstarch then pour into the slow cooker. Add the peas and stir it all together. Cover and cook on high for another 30 minutes (or until the peas are tender.)Optional: Top with some chopped parsley. Then serve!CRAVING MORE RECIPES?Crock Pot Chicken Tortilla SoupCrock Pot Potato SoupCrock Pot Beef StewCrock Pot Chicken Pot PieCrock Pot Chicken and RanchCreamy Chicken Stew (stovetop)Crock Pot White Lasagna SoupCrock Pot Taco SoupCrock Pot Broccoli Cheddar SoupCrock Pot Vegetable SoupCrock Pot Olive Garden Chicken Gnocchi Soup PrintCrock Pot Chicken StewA hearty chicken stew with a creamy base with tons of potatoes, veggies, and tender chicken.Course Dinner, Lunch, Main Course, SoupCuisine AmericanPrep Time 15 minutes minutesCook Time 6 hours hours 30 minutes minutesTotal Time 6 hours hours 40 minutes minutesServings 6Calories 311kcalAuthor Brandie SkibinskiIngredients1 pound boneless, skinless chicken thighs (or breasts or tenderloins)2 potatoes, peeled and diced (russet or Yukon gold)2 large carrots, peeled and diced2 stalks of celery, diced (see notes below)1 onion, diced2 cloves garlic, minced2 cups chicken broth (low or no sodium chicken broth can be used see notes below)1 ounce packet chicken gravy1 ounce packet ranch seasoning mix1 cup heavy cream2 Tablespoons cornstarch1 cup frozen peaschopped parsley (for garnish, optional)InstructionsTo a 5-6 quart slow cooker, add 1 pound boneless, skinless chicken thighs, 2 potatoes, peeled and diced, 2 large carrots, peeled and diced, 2 stalks of celery, diced, 1 onion, diced and 2 cloves garlic, minced.In a separate bowl, whisk together 2 cups chicken broth, 1 ounce packet chicken gravy and 1 ounce packet ranch seasoning mix. Pour this mixture into the slow cooker on top of the chicken thighs. Cover and cook on low for 6 hours or on high for 4 hours high, until the chicken has reached an internal temperature of 165F degrees and veggies are tender.Remove the chicken and shred it or dice it up or if you dont want to remove the chicken just take some tongs or a couple of forks and go into the slow cooker and shred it with the tongs or forks. If you removed the chicken, put it back into the slow cooker when done dicing it up.In a bowl, whisk together 1 cup heavy cream and 2 Tablespoons cornstarch then pour into the slow cooker.Add 1 cup frozen peas and stir it all together. Cover and cook on high for another 30 minutes. Optional: Top with some chopped parsley before serving. Then enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.When cutting celery, it is up to you if you want to use the tops or not. I usually cut the celery off at the top and remove that part as well as the white part at the bottom and just use the center of the celery.If you are at all sensitive to salt in recipes, I would recommend a no sodium chicken broth. You can always add additional salt to the recipe but you cant take it out. Remember that the packets of chicken gravy and ranch seasoning also have salt in them.NutritionCalories: 311kcal | Carbohydrates: 27g | Protein: 13g | Fat: 17g | Sodium: 749mg | Fiber: 4g | Sugar: 5g