Classic Crockpot Chicken and Potato Stew
6 h 20 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This classic crockpot chicken and potato stew is comfort in a bowl, with juicy thigh meat, Yukon golds that turn silky, and a bouillon-rich base, no bland broth here.
Set it in the slow cooker before work and come home to a hearty, gluten-free friendly dinner that is perfect for busy weeknights or meal prep, and if you like it extra cozy, whisk in a little cornstarch to thicken.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 1.5 lb boneless, skinless chicken thigh, cubed boneless, skinless chicken thighs 1.5 lb
- 4 medium Yukon Gold potatoes, peeled Yukon Gold potatoes 1.6 lb medium
- 2 large carrots, sliced carrots 0.21 lb large
- 2 fresh celery stalks, chopped fresh celery 2.67 oz
- 1 small yellow onion, diced yellow onions 0.21 lb small
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 tsp poultry seasoning poultry seasoning 0.05 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp sea salt sea salt 0.11 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
- 1 Tbsp gluten-free granulated chicken bouillon gluten-free chicken bouillon powder 0.5 oz
- 3½ cups chicken broth chicken broth 28 fl oz
- 1 Tbsp cornstarch (optional, to thicken) cornstarch 0.29 oz
How to Make Classic Crockpot Chicken and Potato Stew
-
Prep the base
Cut the chicken thighs into 1-inch cubes and pat them dry so they sear and season properly.
Peel and chop potatoes into 1-inch pieces for even cooking.
Slice carrots, chop celery, dice onion, and mince garlic.
-
Optional but worth it: quick sear
Heat a slick of oil in a skillet over medium-high until shimmering.
Season chicken lightly with a pinch of salt and pepper and sear in batches just until the edges take on color, 2 to 3 minutes total.
Transfer seared chicken to the slow cooker and do not crowd the pan so it actually browns.
-
Load the slow cooker
Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
Sprinkle in poultry seasoning, dried thyme, sea salt, black pepper, and the chicken bouillon.
Pour in the chicken broth, starting with 3 cups and only adding the last 1/2 cup if the solids are not just covered.
-
Cook until silky and tender
Cover and cook on Low for about 6 hours or on High for 3 to 4 hours until the potatoes are tender and the chicken is juicy.
Do not lift the lid in the first half of cooking because you will lose heat and time.
-
Thicken the stew
If you like it thicker, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry.
Stir the slurry into the stew, switch to High, and cook uncovered for 10 to 15 minutes until slightly glossy and thickened.
-
Taste and finish
Taste and adjust salt and pepper right at the end because bouillon and broth vary in saltiness.
Let the stew rest 5 minutes so the starches settle and the broth clings to the meat and vegetables.
Substitutions
- Chicken thighs -> Chicken breasts
- Swap with equal weight of boneless skinless breasts for a leaner stew that stays tender if you stick to the lower end of cook time and avoid overcooking.
- Yukon gold potatoes -> Red potatoes
- Use red potatoes to keep a creamy, waxy bite that holds shape well, giving you the same golden look and no mealy crumble.
- Chicken bouillon -> White miso paste
- Stir in 1 tablespoon white miso at the end off heat for a deep, savory umami that reads like bouillon but with a rounder finish and gentle sweetness.
Tips
- Brown equals flavor
- A quick sear on the chicken adds fond that makes the broth taste slow-simmered without babysitting a stockpot.
- Layer like a pro
- Put dense veg on the bottom and sides and nestle chicken on top so potatoes do not turn to mush before the meat is done.
- Mind your broth level
- Add just enough liquid to barely cover the solids because slow cookers do not evaporate much and too much broth gives you soup not stew.
- Season at the right time
- Salt lightly at the start and finish boldly at the end because bouillon concentrates and vegetables release liquid during the cook.
- Thicken smart
- If you want body without starch, mash a few potato chunks against the side of the pot to naturally thicken the broth.
- Store and repurpose
- Refrigerate up to 4 days or freeze up to 3 months and turn leftovers into a savory pie filling or serve over rice for a second-night win.
Nutrition Facts *
| Energy | 317 | kcal |
|---|---|---|
| Protein | 30 | g |
| Total Fat | 12 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My stew is too thin, how do I fix it?
- Stir in a cornstarch slurry and simmer on High with the lid ajar for 10 to 15 minutes or mash a few potato pieces into the broth to thicken quickly.
- The potatoes got mushy, what went wrong?
- They were likely cut too small or cooked too long, so cut them into 1-inch pieces and consider placing them at the bottom while keeping total cook time to the range listed.
- Can I start with frozen chicken?
- Do not use frozen chicken in a slow cooker because it sits too long in the temperature danger zone, so thaw fully in the fridge before cooking.
- It tastes bland, how do I bring it to life?
- Add a pinch more salt, a splash of lemon juice or apple cider vinegar, and a little cracked pepper to wake up the bouillon-rich broth without overpowering it.
- Can I make this on the stovetop or in an Instant Pot?
- For stovetop, simmer covered over low for about 45 to 60 minutes until tender and for Instant Pot, cook on High pressure 10 minutes with a 10-minute natural release.
Serving Suggestions
Cold night comfort with a New York attitude deserves a swirl of good olive oil, a handful of chopped parsley, and a crack of pepper right before serving for shine and fresh bite.
Pair with crusty bread or a scoop of buttery rice, and if you like a little swagger, add a pinch of smoked paprika or a spoon of sofrito to the bowl for deeper color and that savory hum.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
