Description
This creamy chicken pot pie stew is a comforting and hearty dish that’s easy to prepare in your slow cooker.
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 medium Carrots, sliced
- 4 medium Potatoes, diced
- 1 cup Frozen peas
- 1 cup Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Frozen corn
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In the slow cooker, combine chicken pieces, sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Pour in chicken broth and add dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken and vegetables are tender.
- In a small bowl, whisk together heavy cream and flour until smooth. Stir this mixture into the slow cooker along with frozen peas and corn.
- Cover and cook on high for an additional 30 minutes, or until the stew has thickened.
- Ladle the creamy chicken pot pie stew into bowls and garnish with chopped fresh parsley. Enjoy!
Notes
- For enhanced flavor, add a splash of lemon juice or extra thyme — a halal-friendly alternative to white wine.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American