Go Back
large cooked chicken thigh pieces with potato chunks, quartered mushrooms, carrots and peas in a thick pale tan gravy in an ordinary bowl, with no dumplings or garnish
Melissa Hart

Crockpot Chicken Stew

Chicken thighs, potatoes and mushrooms make a proper spoon-coating stew here, with much less broth than the noodle soup and no dumplings to wait for. The potatoes should be cut small enough to soften during the thighs' low cook. A little cream and Dijon finish the gravy. Stir them in after the starch has thickened the hot liquid, then stop cooking once the peas are ready instead of letting the dairy simmer for another hour.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 8 oz cremini mushrooms quartered
  • 2 medium carrots cut into 1/2-inch rounds
  • 1 small yellow onion diced
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1/4 cup heavy cream
  • 1 tbsp Dijon mustard

Method
 

  1. Place potatoes, carrots, mushrooms and onion in a 6-quart slow cooker. Arrange chicken over the vegetables and add broth, thyme, salt and pepper.
  2. Cover and cook on low for 5 to 6 hours until potatoes are tender and chicken reaches 165°F and separates easily with a fork.
  3. Mix cornstarch with cold water. Stir the slurry and frozen peas into the stew and turn the cooker to high.
  4. Cover and cook for 20 to 25 minutes until the gravy bubbles lightly and thickens, stirring once after 15 minutes.
  5. Stir in cream and Dijon and heat covered for 5 minutes more. Divide among 6 bowls without shredding all the chicken into the gravy.