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Slow Cooker Country Chicken Stew
Crockpot Chicken Stew is a comforting, all season dish filled with healthy ingredients and bursting with flavor.
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
20
minutes
minutes
Servings
6
Calories
2682
kcal
Author
Kylee Ayotte
Equipment
Kitchen Knife
Cutting Board
Slow Cooker
Ingredients
2
tablespoon
olive oil
divided
1
cup
onion
diced
1
cup
celery
diced
1
cup
carrots
peeled and diced
3
cloves
garlic
crushed
8
boneless skinless chicken thighs
1
teaspoon
salt
1/2
teaspoon
pepper
1
tablespoon
flour
4
cups
chicken stock
1
tablespoon
Dijon mustard
1
teaspoon
dried thyme
1/2
cup
sour cream
1
teaspoon
cornstarch
Instructions
For the vegetables
In a skillet, heat 1 tablespoon of the olive oil and cook the onion, celery, carrots until softened, add the garlic and cook 30 seconds.
Place the vegetables in the bowl of a slow cooker.
For the chicken
Trim chicken thighs, cut into smaller pieces.
Season the chicken with the salt and pepper, then dust with flour.
Heat remaining oil in the skillet over medium-high heat, cook thighs until browned on both sides.
Transfer to the slow cooker
For the sauce
Pour chicken stock into the skillet and scrape up all the browned bits from the bottom.
Bring to a boil, then whisk in the mustard and dried thyme.
Cook
Pour the sauce over the ingredients in the slow cooker. Mix well.
Cook on low for 4 hours.
Finish
In a bowl, whisk together the sour cream and cornstarch.
Mix into the slow cooker and cook 30 minutes more.
Serve
Devour with mashed potatoes or rice
Nutrition
Calories:
2682
kcal
|
Carbohydrates:
51
g
|
Protein:
160
g
|
Fat:
203
g
|
Saturated Fat:
56
g
|
Polyunsaturated Fat:
35
g
|
Monounsaturated Fat:
88
g
|
Trans Fat:
1
g
|
Cholesterol:
954
mg
|
Sodium:
4789
mg
|
Potassium:
3250
mg
|
Fiber:
9
g
|
Sugar:
20
g
|
Vitamin A:
23311
IU
|
Vitamin C:
27
mg
|
Calcium:
390
mg
|
Iron:
10
mg