Slow Cooker Creamy Chicken and Vegetable Stew

• 2 lbs boneless, skinless chicken thighs, trimmed
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 medium potatoes, peeled and cubed (about 2 cups)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Instructions

1. In a large skillet over medium heat, warm olive oil. Lightly brown the chicken thighs on both sides, about 3 minutes per side. This step enhances flavor but can be skipped if short on time.
2. Transfer the browned chicken to the slow cooker. Add diced onion, carrots, celery, mushrooms, garlic, and cubed potatoes on top of the chicken.
3. In a medium bowl, whisk together chicken broth, heavy cream, flour, thyme, rosemary, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables.
4. Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and vegetables are cooked through.
5. Remove the chicken thighs from the slow cooker and shred or chop into bite-sized pieces. Return chicken to the slow cooker and stir well to combine everything.
6. Taste and adjust seasoning with additional salt and pepper if needed. If the stew is too thick, stir in extra chicken broth or cream to reach desired consistency.
7. Serve hot with crusty bread or over buttered noodles for a filling comfort meal.
8. Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Chef tips

• To keep the stew lighter, substitute heavy cream with half-and-half or coconut milk, adjusting the flavor accordingly.
• If gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend for thickening — dissolve in a little cold liquid before adding to avoid lumps.
• For extra veggies, add chopped green beans or peas in the last hour of cooking to retain some texture and color.
• If you prefer white meat, boneless skinless chicken breasts may be used but watch cooking time as they can dry out quicker.