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Fall Crockpot Chicken Stew

A warm and hearty stew featuring tender chicken and vibrant vegetables, perfect for cozy family gatherings during the fall.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds boneless chicken breasts Trim excess fat and cut into bite-sized pieces
  • 4 cups chicken broth Ensure ingredients are submerged
  • 4 cups carrots, sliced
  • 3 cups potatoes, diced Chop to uniform sizes for even cooking
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste Be generous for flavor
  • 1 cup frozen peas Add for color 30 minutes before cooking time ends

Method
 

Preparation
  1. Start by trimming any excess fat from the chicken breasts and cutting them into bite-sized pieces.
  2. Dice the potatoes, slice the carrots, and chop the onion and garlic into uniform pieces.
  3. In a large crockpot, add the chopped onion and garlic at the bottom.
  4. Layer the chicken pieces over the onions.
  5. Toss in the diced potatoes and sliced carrots on top of the chicken.
  6. Sprinkle the thyme, rosemary, salt, and pepper to your liking.
  7. Gently pour in the chicken broth, ensuring all ingredients are submerged.
  8. Set your crockpot on low for 6-8 hours or on high for 3-4 hours.
  9. About 30 minutes before cooking is done, add the frozen peas.
  10. Once the cooking time is up, stir the stew, adjust seasoning if necessary, and serve hot.

Notes

This stew can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Thaw overnight before reheating.