One-Pot Crockpot Chicken Stew – Perfect Fall Dinner
A hearty and wholesome crockpot chicken stew packed with fall vegetables, herbs, and tender shredded chicken in a savory creamy broth. Perfect for chilly autumn days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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3 medium Yukon Gold potatoes, diced
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3 carrots, peeled and chopped
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2 celery stalks, sliced
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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1 parsnip, chopped (optional)
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4 cups low-sodium chicken broth
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1 tsp dried thyme (or 2 tsp fresh)
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1 tsp dried rosemary (or 2 tsp fresh)
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2 bay leaves
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Salt and pepper to taste
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½ cup heavy cream or half-and-half
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2 tbsp cornstarch + 2 tbsp water (for slurry)
Instructions
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Add potatoes, carrots, celery, onion, garlic, and parsnip to the crockpot.
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Season chicken thighs with salt and pepper and place on top.
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Sprinkle thyme, rosemary, and bay leaves over the ingredients.
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Pour in chicken broth to almost cover the contents.
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Cover and cook on low for 7–8 hours or high for 4–5 hours.
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Remove chicken, shred with forks, and return to the pot.
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Stir in the cornstarch slurry and cream. Cook uncovered for 20–30 minutes until thickened.
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Remove bay leaves, season to taste, and serve hot.
Notes
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Substitute sweet potatoes for a sweeter flavor.
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Skip cream for a lighter version.
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Store up to 4 days in fridge or 3 months in freezer.
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Great with crusty bread or over grains.