Creamy Chicken and Vegetable Stew

A hearty and comforting stew made with tender chicken, classic vegetables, and a rich, savory broth, all simmered to perfection in the slow cooker.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.97/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• slow cooker
• one-pot
• comfort food
• savory
• kid-friendly
• healthy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled and sliced)
• 2 celery stalks (sliced)
• 3 cup potatoes (peeled and diced)
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cup chicken broth
• 0.25 cup all-purpose flour
• 0.5 cup half-and-half
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup green beans

Instructions

1. Place the cubed chicken breast, chopped yellow onion, sliced carrots, sliced celery, and diced potatoes into a 6-quart (or larger) slow cooker. Stir in the dried thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. In a medium bowl, whisk together the chicken broth and all-purpose flour until smooth. Pour the mixture over the ingredients in the slow cooker.
3. Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is cooked through and the vegetables are tender.
4. Stir in the half-and-half and green beans. Continue to cook on high for an additional 15-20 minutes, until the green beans are tender-crisp and the stew has thickened slightly. Remove and discard the bay leaf before serving.

Notes

Leftovers store well in the refrigerator for up to 3-4 days. This stew freezes well too, perfect for future quick meals.

Nutrition (per serving)

• Calories: 485
• Protein: 45.2 g
• Carbohydrates: 44.5 g
• Fat: 15.1 g
• Fiber: 6.8 g
• Sodium: 650 mg
• Saturated Fat: 5.9 g
• Sugar: 7.1 g
• Cholesterol: 115 mg