• Crock Pot Chicken Stew

    3 votes
    Crock Pot Chicken Stew
    Prep: 10 min Cook: 8 hours Servings: 4
    by Salad Foodie
    390 recipes
    The perfect Sunday evening supper, this basic stew is pure comfort fare! What I enjoy particularly are the ease of preparation, large chunks of chicken, and the light yummy gravy. Based on a recipe from Taste of Home Magazine, this recipe uses boneless skinless chicken thighs. I have used a meaty turkey thigh in place of chicken: just remove the skin and cut into large chunks around the bone. After cooking, remove meat from bone completely.


    • 1 pound small red potatoes, halved
    • 1 large onion, chopped
    • 2 carrots, peeled and diced
    • 3 garlic cloves, minced
    • 3 tablespoons flour
    • 1 teaspoon dried leaf thyme
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 1/2 pounds boneless skinless chicken thighs, halved
    • 2 bay leaves
    • 2 cups reduced-sodium chicken broth
    • Minced fresh parsley for garnish


    1. Place potatoes, onion and carrots in a 3-quart crock pot.
    2. Sprinkle with flour, garlic, thyme, Italian seasoning, salt and pepper; toss slightly to coat.
    3. Place chicken pieces over top and tuck bay leaves down on each side of pot.
    4. Add broth, cover and cook 7-9 hours or until chicken and vegetables are tender.
    5. Ladle into serving bowls and sprinkle with fresh parsley.

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    • Frosted Flaker
      Frosted Flaker
      Looks fantastic: looks colorful, and sounds tasty and balanced.


      • ShaleeDP
        I enjoy stews, though I love beef most, chicken is second best.

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