Creamy Chicken Vegetable Stew

Description

Introducing the Creamy Chicken Vegetable Stew – your new go-to meal for those cold and cozy nights. This hearty stew features a combination of juicy, tender chicken, fresh vegetables, and a rich, creamy base. It’s an ideal recipe for anyone seeking comfort food that satisfies the belly and warms the soul.

Ingredients

• 2 diced carrots, peeled
• 1 medium-sized diced onion
• 2 stalks of chopped celery
• 3 minced cloves of garlic
• 2 cups of chopped potatoes (russet or Yukon Gold)
• 1 cup of defrosted frozen peas
• 1 cup of frozen corn
• 1 pound of skinless, boneless chicken fillets or thighs
• 4 cups of chicken stock
• 1 cup of heavy cream
• 1 and 3/4 cups of white flour
• 1 teaspoon of dry thyme
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of salt (or to taste)
• 1/4 teaspoon of black pepper
• Optional: biscuits, puff pastry, or splinters for topping

Step-by-step Directions

1. Preparation of Ingredients

Gather all required ingredients to ensure a smooth cooking process.

2. Combining Vegetables and Chicken

Add the chopped carrots, celery, onion, garlic, and potatoes into the slow cooker. Layer the chicken on top and season with salt, pepper, smoked paprika, and thyme.

3. Cooking

Pour chicken stock over the ingredients. Mix gently, then cover and set your slow cooker on low for 6-8 hours or high for 3-4 hours.

4. Shredding the Chicken

Once cooked, remove the chicken, shred it using forks, and return it to the slow cooker.

5. Thickening the Stew

In a small bowl, whisk flour and heavy cream until smooth. Pour this mixture into the slow cooker while stirring, then add the corn and peas.

6. Final Cooking Step

Cover and cook on high for an additional 20-30 minutes to thicken.

7. Seasoning Adjustment

Taste and adjust the seasoning with additional salt or pepper if needed.

Servings & Preparation/Cooking Time

This recipe serves approximately 6 people. The preparation time is about 15 minutes, with a cooking time of 4-8 hours depending on the setting of the slow cooker.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat over medium heat on the stovetop, adding a little water or chicken stock if the stew becomes too thick.
• Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Creamy Chicken Vegetable Stew is more than just a meal; it’s a hug in a bowl. With its rich flavors, satisfying textures, and wholesome ingredients, this stew is perfect for sharing with loved ones on any chilly evening. Plus, it’s easy to make, especially with a slow cooker doing most of the work. Whether topped with fluffy biscuits or eaten as is, this stew promises to please!

Creamy Chicken Vegetable Stew

---

• Author: Dulcia
• Total Time: 1 minute
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Introducing the Creamy Chicken Vegetable Stew – your new go-to meal for those cold and cozy nights. This hearty stew features a combination of juicy, tender chicken, fresh vegetables, and a rich, creamy base. It’s an ideal recipe for anyone seeking comfort food that satisfies the belly and warms the soul.

---

Ingredients

Scale 1x2x3x

• 2 diced carrots, peeled
• 1 medium-sized diced onion
• 2 stalks of chopped celery
• 3 minced cloves of garlic
• 2 cups of chopped potatoes (russet or Yukon Gold)
• 1 cup of defrosted frozen peas
• 1 cup of frozen corn
• 1 pound of skinless, boneless chicken fillets or thighs
• 4 cups of chicken stock
• 1 cup of heavy cream
• 1 and 3/4 cups of white flour
• 1 teaspoon of dry thyme
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of salt (or to taste)
• 1/4 teaspoon of black pepper
• Optional: biscuits, puff pastry, or splinters for topping

---

Instructions

1. Preparation of Ingredients: Gather all required ingredients to ensure a smooth cooking process.
2. Combining Vegetables and Chicken: Add the chopped carrots, celery, onion, garlic, and potatoes into the slow cooker. Layer the chicken on top and season with salt, pepper, smoked paprika, and thyme.
3. Cooking: Pour chicken stock over the ingredients. Mix gently, then cover and set your slow cooker on low for 6-8 hours or high for 3-4 hours.
4. Shredding the Chicken: Once cooked, remove the chicken, shred it using forks, and return it to the slow cooker.
5. Thickening the Stew: In a small bowl, whisk flour and heavy cream until smooth. Pour this mixture into the slow cooker while stirring, then add the corn and peas.
6. Final Cooking Step: Cover and cook on high for an additional 20-30 minutes to thicken.
7. Seasoning Adjustment: Taste and adjust the seasoning with additional salt or pepper if needed.

• Prep Time: 15 minutes
• Cook Time: 4-8 hours