Description
Creamy chicken vegetable stew brings comfort and warmth to dinner tables with its rich, hearty blend of tender chicken, seasonal vegetables, and silky cream sauce. Home cooks will savor each spoonful of this soul-satisfying meal that promises delicious memories with every comforting bite.
Ingredients
Scale
Main Protein:
- 1 pound skinless, boneless chicken fillets or thighs
Vegetables:
- 2 carrots, peeled and diced
- 1 medium-sized onion, diced
- 2 stalks celery, chopped
- 2 cups potatoes (russet or Yukon Gold), chopped
- 1 cup frozen peas, defrosted
- 1 cup frozen corn
- 3 cloves garlic, minced
Seasonings and Liquids:
- 4 cups chicken stock
- 1 cup heavy cream
- 1 and ¾ cups white flour
- 1 teaspoon dry thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Optional: biscuits, puff pastry, or splinters for topping
Instructions
- Meticulously arrange all components to streamline the culinary preparation, ensuring each vegetable and protein is precisely measured and ready for integration.
- Carefully distribute chopped carrots (approximately or 240 grams), diced celery (or 120 grams), minced onion (1 medium), crushed garlic (3 cloves), and cubed potatoes (or 240 grams) across the slow cooker’s base.
- Gently nestle chicken pieces atop the vegetable foundation, generously seasoning with kosher salt, freshly ground black pepper, smoky paprika, and dried thyme to enhance the flavor profile.
- Delicately cascade chicken stock (or 960 milliliters) over the assembled ingredients, creating a harmonious liquid base that will nurture and infuse the stew with rich, complex flavors.
- Secure the slow cooker’s lid and initiate the low-temperature setting for 6-8 hours or the high-temperature setting for 3-4 hours, allowing the ingredients to meld and tenderize.
- After cooking, extract the chicken pieces and utilize two forks to meticulously shred the meat into delicate, succulent strands, then reintegrate into the simmering mixture.
- In a separate mixing vessel, thoroughly whisk all-purpose flour (or 24 grams) with heavy cream (or 120 milliliters) until achieving a silky, lump-free consistency.
- Pour the cream-flour mixture into the slow cooker, stirring continuously to prevent clumping and promote even thickening of the stew’s texture.
- Incorporate sweet corn kernels (or 160 grams) and tender green peas (or 140 grams), ensuring uniform distribution throughout the dish.
- Cover and continue cooking on high heat for an additional 20-30 minutes, allowing the stew to reach a luxurious, velvety consistency.
- Conduct a final taste assessment, calibrating seasonings with additional salt or pepper to achieve a perfectly balanced flavor profile.
Notes
- Slow cooking transforms tough chicken into melt-in-your-mouth tender meat, infusing deep flavors throughout the stew.
- Layering ingredients strategically helps distribute seasonings evenly and ensures each bite is packed with delicious taste.
- Whisking flour and cream creates a silky, luxurious texture that transforms this simple stew into a restaurant-worthy dish.
- Cooking on low heat allows vegetables and chicken to release natural juices, developing a rich, complex flavor profile.
- Shredding chicken after initial cooking helps it absorb more seasonings and blend seamlessly with vegetables.
- Final thickening stage concentrates flavors and gives the stew a hearty, comforting consistency perfect for cold days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg