Creamy Slow Cooker Chicken & Vegetable Stew
A comforting, one-pot stew with tender chicken and vegetables in a mild, creamy broth—perfect for picky eaters who love familiar flavors without overwhelming spices. This american-inspired kid friendly ready in about 255 minutes pairs boneless skinless chicken thighs, medium carrots, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 medium carrots
- 2 medium potatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp garlic powder
- 1 cup frozen peas
- 2 tbsp all-purpose flour
Instructions
- Step 1: Cut 1.5 lbs boneless skinless chicken thighs into 1-inch cubes, then place in the slow cooker with 2 peeled, diced carrots (1/2-inch pieces) and 2 peeled, diced potatoes (1/2-inch pieces).
- Step 2: Pour 1 cup chicken broth over the chicken and vegetables, then sprinkle with 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; stir gently to coat.
- Step 3: Cover and cook on LOW for 4 hours until chicken is tender and vegetables are fork-tender.
- Step 4: Stir in 1 cup frozen peas and 1/2 cup heavy cream, then cook on HIGH for 15 minutes until peas are heated through and sauce is warm.
- Step 5: Mix 2 tbsp all-purpose flour with 2 tbsp cold water to form a slurry, then stir into the stew; cook on HIGH for 5 minutes until sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Slow Cooker Chicken & Vegetable Stew take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Slow Cooker Chicken & Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.
Can I substitute ingredients in Creamy Slow Cooker Chicken & Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Slow Cooker Chicken & Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Slow Cooker Chicken & Vegetable Stew?
American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
