Best 4 Slow Cooker Creamy Herbed Chicken Stew Recipes

Welcome to the ultimate guide to creating a creamy, mouthwatering herbed chicken stew in the comfort of your slow cooker! This hearty dish, bursting with flavors from a blend of fragrant herbs and the richness of tender chicken, is the perfect meal for a cozy dinner with family and friends. Whether you're a seasoned home cook or just starting to explore the wonders of slow-cooking, we'll take you through the steps of selecting the perfect ingredients, layering flavors, and setting the ideal cooking time to achieve a stew that's both decadent and comforting.

Let's cook with our recipes!

SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)

Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2) image

Make a bold beginning. With just a little bit of morning prep, you can come home to a delicious chicken dinner for two.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h35m

Yield 2

Number Of Ingredients 12

Ingredients

1 cup baby-cut carrots
1 Yukon Gold potato, cut into 1 1/2-inch pieces
1/4 cup chopped onion
1/4 cup sliced celery
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound boneless skinless chicken thighs
3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1/2 cup snap pea pods
1/4 cup whipping (heavy) cream
2 tablespoons Gold Medal™ all-purpose flour

Steps:

Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1150 mg

SLOW COOKER CREAMY HERBED CHICKEN STEW

Slow Cooker Creamy Herbed Chicken Stew image

Make and share this Slow Cooker Creamy Herbed Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

4 cups baby carrots
4 medium yukon gold potatoes, cut into 1 1/2 inch pieces
1 large onion, chopped (1 cup)
2 medium stalk celery, sliced (1 cup)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs
3 cups chicken broth (low sodium)
2 cups fresh sugar snap peas
1 cup whipping cream
1/2 cup all-purpose flour
1 teaspoon dried thyme

Steps:

In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
Top with chicken; pour in the broth.
Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
Cover and cook about 10 minutes or until thickened (don't let mixture boil).
Pour sauce over chicken and vegetables.

SLOW COOKER CREAMY HERBED CHICKEN STEW RECIPE - (4.6/5)

Slow Cooker Creamy Herbed Chicken Stew Recipe - (4.6/5) image

Provided by carvalhohm2

Number Of Ingredients 12

Ingredients

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup onion, chopped
1/2 cup celery, sliced
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken thighs, boneless skinless
1 1/2 cups chicken broth (32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup all-purpose flour

Steps:

Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Slow-Cooker Creamy Herbed Chicken Stew image

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h35m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal™ all-purpose flour

Steps:

Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg

Tips:

Choose the right cut of chicken: Boneless, skinless chicken breasts or thighs work well in this stew. If you use bone-in chicken, you'll need to remove the bones before serving.
Don't overcrowd the slow cooker: If you're using a small slow cooker, you may need to cook the chicken in batches.
Use fresh herbs: Fresh herbs add a lot of flavor to this stew. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Don't overcook the chicken: Chicken overcooks easily, so be careful not to cook it for too long. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve with your favorite sides: This stew is delicious served with rice, mashed potatoes, or egg noodles.

Conclusion:

This slow cooker creamy herbed chicken stew is an easy and delicious meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying meal that the whole family will enjoy.