Slow Cooker Country Chicken Stew
Crockpot Chicken Stew is a comforting, all season dish filled with healthy ingredients and bursting with flavor.
Servings 6
Calories 2682kcal
Ingredients
- 2 tablespoons 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 all-purpose 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 2 tablespoons olive oil and cook 1 cup onion, 1 cup celery, 1 cup carrots until softened, add the 3 cloves garlicand cook 30 seconds.
- Place the vegetables in the bowl of a slow cooker.
For the chicken
- Trim 8 boneless skinless chicken thighs , cut into smaller pieces.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dust with 1 tablespoon all-purpose flour.
- Heat remaining 2 tablespoons olive oil in the skillet over medium-high heat, cook thighs until browned on both sides.
- Transfer to the slow cooker
For the sauce
- Pour 4 cups chicken stock into the skillet and scrape up all the browned bits from the bottom.
- Bring to a boil, then whisk in the 1 tablespoon Dijon mustard and 1 teaspoon 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 together1/2 cup sour cream and 1 teaspoon cornstarch.
- Mix into the slow cooker and cook 30 minutes more.
Serve
- Devour with mashed potatoes or rice
Nutrition
Calories: 2682kcal | Carbohydrates: 51g | Protein: 160g | Fat: 203g | Saturated Fat: 56g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 88g | Trans Fat: 1g | Cholesterol: 954mg | Sodium: 4789mg | Potassium: 3250mg | Fiber: 9g | Sugar: 20g | Vitamin A: 23311IU | Vitamin C: 27mg | Calcium: 390mg | Iron: 10mg
