Hearty Homestyle Chicken Stew

πŸ•’ Prep: 20 min
πŸ”₯ Cook: 8 hours
🍽 Serves: 6
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If you're craving something warm and comforting, this Hearty Homestyle Chicken Stew is your answer. It's packed with wholesome ingredients and simmered to perfection, making it a perfect dish for chilly nights.

Ingredients for Hearty Homestyle Chicken Stew

Chicken breasts: They provide lean protein, becoming tender and juicy after slow cooking. Chicken broth: Acts as the flavorful base, infusing the stew with savory goodness. Potatoes: Add heartiness and help thicken the stew naturally. Carrots and celery: Classic aromatics that bring a subtle sweetness and depth. Onion and garlic: Essential for building layers of flavor. Thyme and rosemary: Herbs that offer earthy notes complementing the chicken. Bay leaf: A traditional addition that enhances the overall aroma. Butter and flour: Combine to create a roux, thickening the stew for that perfect consistency. Frozen peas: Add a pop of color and sweetness at the end.

Tips & Tricks

  • If you prefer a thicker stew, mash some of the potatoes with a fork before adding the roux.
  • For a gluten-free option, substitute the flour with cornstarch mixed with cold water.
  • Add a splash of lemon juice at the end for a fresh, bright finish.

Serving Suggestions

This stew pairs beautifully with crusty bread or over a bed of fluffy rice. For a complete meal, serve it alongside a simple green salad with a tangy vinaigrette.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and add a richer flavor. Just adjust the cooking time as needed.
What if I don’t have a slow cooker?
You can simmer it on the stovetop over low heat, covered, for about 2-3 hours.
How long will leftovers last?
Stored in an airtight container, this stew can last up to 4 days in the fridge.

Hearty Homestyle Chicken Stew Recipe Walkthrough

First, season your chicken breasts generously with salt and pepper. Place them snugly at the bottom of your slow cooker. This ensures they absorb all the flavors as they cook.

Next, pour in the chicken broth and add the potatoes, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf. Give everything a good stir so the ingredients are well combined.

Cover and let the slow cooker work its magic on low for about 6 to 7 hours. You'll know it's ready when the chicken is fork-tender and the vegetables are perfectly cooked.

Once done, carefully remove the chicken and shred it using two forks. This part is quite satisfying as the meat should practically fall apart. Return the shredded chicken to the pot.

In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking until it's lightly golden. This step is crucial for thickening the stew without lumps.

Stir the roux into the stew, ensuring it’s well mixed, then add the frozen peas. Cook for another 30 minutes to let the flavors meld and the peas heat through.

Before serving, do a quick taste test. Adjust the seasoning if needed and remove the bay leaf.

Why You'll Love This Recipe

  • Easy to prepare β€” just set it and forget it in the slow cooker.
  • Loaded with vegetables and lean protein for a balanced meal.
  • Rich, savory flavors that develop beautifully over time.
  • Freezes well, making it great for meal prep.

Ingredients

2 lbs boneless skinless chicken breasts
4 cups chicken broth
2 cups diced potatoes
1 cup sliced carrots
1 cup diced celery
1 large onion, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp unsalted butter
1/4 cup all-purpose flour
1 cup frozen peas

Step-by-step Instructions

1. Season chicken breasts with salt and pepper, then place them in the slow cooker.
2. Add chicken broth, potatoes, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf to the slow cooker.
3. Cover and cook on low for 6-7 hours, or until chicken is tender and cooked through.
4. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
5. In a small saucepan, melt butter over medium heat and whisk in flour to create a roux. Cook for 1-2 minutes, or until lightly golden.
6. Stir the roux into the stew to thicken the broth.
7. Add frozen peas to the slow cooker and cook for an additional 30 minutes.
8. Remove bay leaf before serving.

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