Slow-Cooker Creamy Herbed Chicken Stew

Health score
21%
Slow-Cooker Creamy Herbed Chicken Stew
455 min.
4
379kcal

Suggestions


Indulge in the comforting flavors of our Slow-Cooker Creamy Herbed Chicken Stew, a dish that promises to warm your heart and satisfy your taste buds. Perfect for busy days, this recipe allows you to set it and forget it, letting the slow cooker work its magic while you go about your day. With a delightful blend of tender chicken thighs, vibrant baby-cut carrots, and hearty Yukon Gold potatoes, this stew is a wholesome meal that the whole family will love.

The addition of fresh snap pea pods adds a delightful crunch, while the creamy sauce, enriched with whipping cream and aromatic herbs, elevates this dish to a new level of comfort food. Each bite is a harmonious balance of flavors, with the dried thyme infusing the stew with a fragrant earthiness that lingers on the palate.

Not only is this stew a feast for the senses, but it also offers a nutritious option for lunch or dinner, clocking in at just 379 calories per serving. Whether you're serving it on a chilly evening or preparing a meal for a gathering, this Slow-Cooker Creamy Herbed Chicken Stew is sure to impress. So gather your ingredients, set your slow cooker, and get ready to enjoy a deliciously creamy and hearty meal that will leave everyone asking for seconds!

Ingredients

  • cups baby carrots 
  • 0.5 cup celery sliced
  • 1.5 cups chicken broth (from 32-ounce carton)
  • 0.3 cup flour all-purpose
  • 0.5 cup onion chopped
  • cup snow peas 
  • 0.3 teaspoon pepper 
  • 0.3 teaspoon salt 
  • pound chicken thighs boneless skinless
  • teaspoon thyme leaves dried
  • 0.5 cup whipping cream (heavy)
  •  yukon gold potatoes cut into 1 1/2-inch pieces

Equipment

  • bowl
  • aluminum foil
  • slotted spoon
  • slow cooker

Directions

  1. Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
  2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker.
  3. Place chicken on vegetables.
  4. Pour broth over top.
  5. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180F) and vegetables are tender.
  6. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  7. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting.
  8. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened.
  9. Pour over chicken and vegetables.

Nutrition Facts

Calories379kcal
Protein28.75%
Fat37.85%
Carbs33.4%

Properties

Glycemic Index
73.69
Glycemic Load
15.69
Inflammation Score
-10
Nutrition Score
25.305652369624%

Flavonoids

Apigenin
0.37mg
Luteolin
0.36mg
Isorhamnetin
1mg
Kaempferol
0.84mg
Myricetin
0.01mg
Quercetin
4.7mg

Nutrients percent of daily need

Calories:378.55kcal
18.93%
Fat:15.92g
24.5%
Saturated Fat:8.1g
50.61%
Carbohydrates:31.61g
10.54%
Net Carbohydrates:26.39g
9.6%
Sugar:6.98g
7.75%
Cholesterol:143.11mg
47.7%
Sodium:648.37mg
28.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.22g
54.43%
Vitamin A:9641.44IU
192.83%
Vitamin B6:0.91mg
45.55%
Selenium:30.68µg
43.83%
Vitamin C:35.96mg
43.59%
Vitamin B3:8.48mg
42.4%
Phosphorus:330.18mg
33.02%
Potassium:955.6mg
27.3%
Vitamin B2:0.43mg
25.43%
Manganese:0.46mg
23.12%
Vitamin B5:2.23mg
22.3%
Vitamin B1:0.32mg
21.6%
Vitamin K:22µg
20.96%
Fiber:5.22g
20.87%
Iron:3.27mg
18.17%
Folate:69.78µg
17.45%
Magnesium:67mg
16.75%
Zinc:2.39mg
15.96%
Copper:0.28mg
14.16%
Vitamin B12:0.79µg
13.18%
Calcium:88.07mg
8.81%
Vitamin E:0.66mg
4.41%
Vitamin D:0.48µg
3.17%