Ingredients
Scale
- 1 pound skinless & boneless chicken thighs
- 2 large potatoes peeled and diced
- 2 large carrots peeled and diced
- 2 stalks of celery peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 (1 ounce) packet chicken gravy
- 1 (1 ounce) packet ranch seasoning mix
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas
- parsley for garnish optional
Instructions
- Place chicken thighs, potatoes, carrots, celery, onion, and garlic into the slow cooker.
- In a bowl, whisk together chicken broth, gravy mix, and ranch seasoning until smooth. Pour this over the chicken and veggies in the slow cooker.
- Cover and cook on high for about 4 hours or low for 6 hours until chicken is tender and vegetables are soft.
- Meanwhile, whisk together heavy cream and cornstarch until smooth, then stir into the stew with the peas.
- Cover and cook for an additional 30 minutes until the stew thickens and the peas are warmed.
- Taste and garnish with fresh herbs before serving.
Notes
Feel free to add other vegetables like green beans or corn for extra flavor.
Serve with bread to soak up the creamy stew.
You can freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg