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 the chicken thighs, potatoes, carrots, celery, onion, and minced garlic into the slow cooker.
- In a small bowl, mix chicken broth, gravy mix, and ranch seasoning until well combined. Pour this mixture over the ingredients in the slow cooker.
- Cover and cook on high for 4 hours or low for 6 hours until the chicken is tender and vegetables are soft.
- In a separate bowl, combine heavy cream and cornstarch until smooth. Stir into the stew along with the frozen peas.
- Cover and cook for an additional 30 minutes until thickened and peas are warm.
- Taste the stew, garnish with parsley or thyme if desired, and serve.
Notes
For a thicker stew, add a bit more cornstarch mixed with cold water before the last cooking step.
Feel free to add any other vegetables you like, such as green beans or corn. Make it your own!
- 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: 950mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 100mg