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Crockpot Creamy Chicken Thigh Stew Recipe

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4.4 from 3 reviews

  • Author: Eve
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings

Description

A comforting and creamy chicken thigh stew cooked slowly in a crockpot, combining tender chicken, mixed vegetables, and a flavorful creamy broth seasoned with Italian herbs. Perfect for an easy and hearty meal with minimal prep.

Ingredients

Chicken

  • 4 pieces chicken thighs (bone-in or boneless)

Broth and Dairy

  • 2 cups chicken broth (low-sodium if preferred)
  • 1 cup heavy cream (For a lighter stew, substitute with half-and-half or a mix of milk and cream.)

Vegetables

  • 2 cups mixed vegetables (carrots, peas, potatoes) (Can swap in sweet potatoes, green beans, or corn.)
  • 1 piece onion, chopped
  • 3 cloves garlic, minced

Seasonings

  • 2 teaspoons Italian seasoning (Add herbs like thyme or a bay leaf for more flavor.)
  • Salt and pepper to taste (Season according to preference.)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preparation: Gather all ingredients and chop the onion and garlic finely. Rinse the chicken thighs and pat them dry.
  2. Place Chicken in Crockpot: Arrange the chicken thighs at the bottom of the crockpot to create a bed for the other ingredients.
  3. Add Vegetables and Aromatics: Scatter the chopped onion, minced garlic, and mixed vegetables around and on top of the chicken in the crockpot.
  4. Pour in Liquids and Season: Slowly add the chicken broth and heavy cream over the ingredients. Sprinkle the Italian seasoning evenly over everything.
  5. Season and Combine: Add salt and pepper to taste. Gently stir the mixture to combine without displacing too much liquid or disturbing the chicken placement too much.
  6. Cook Low and Slow: Cover the crockpot and cook on LOW setting for 6 to 8 hours, or select HIGH for about 4 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
  7. Shred Chicken: Carefully remove the chicken thighs from the crockpot and shred the meat using two forks, discarding bones if present.
  8. Incorporate Shredded Chicken: Return the shredded chicken to the crockpot and stir well to distribute evenly throughout the stew. Taste and adjust seasoning as needed.
  9. Serve: Spoon the creamy chicken thigh stew into bowls and garnish with freshly chopped parsley for added color and freshness. Serve hot.

Notes

  • For a lighter stew, substitute heavy cream with half-and-half or a milk-cream mixture.
  • Vegetables can be adjusted based on seasonality or preference—sweet potatoes, green beans, or corn make excellent alternatives.
  • To enhance flavor, consider adding fresh thyme or a bay leaf during cooking.
  • Use low-sodium chicken broth to control salt levels if preferred.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • Shredding the chicken ensures the meat is evenly distributed, making each spoonful flavorful.

Find it online: https://everecipes.com/crockpot-creamy-chicken-thigh-stew-recipe/