Slow Cooker Chicken Stew
Enjoy the comforting flavors of this slow cooker chicken stew recipe packed with tender chunks of juicy chicken, sweet potatoes, and carrots simmered in a rich, creamy tomato broth.
Servings: 6
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts thawed or frozen
- 1 pound sweet potatoes cubed
- 2 large carrots cut into ½-inch slices
- 1 (about 10 ounces) large yukon gold potato cubed
- 28 ounces canned diced tomatoes undrained
- 3 cups low sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- ½ teaspoon freshly ground black pepper
- ¼ cup heavy cream
- chopped fresh basil for garnish
Instructions
- Combine chicken, sweet potatoes, carrots, potato, tomatoes, broth, salt, garlic powder, smoked paprika, marjoram, and pepper in your slow cooker.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
- Remove the chicken from the soup and transfer it to a cutting board. Shred the chicken into pieces. At this point, if desired, use an immersion blender to partially blend the soup for about 20 seconds to maintain a thicker, creamy texture.
- Return the shredded chicken back to the slow cooker.
- Stir in heavy cream; recover and continue to cook for 10 more minutes.
- Remove the lid and taste the soup for salt and pepper, and adjust accordingly.
- Ladle the stew into bowls and garnish with chopped fresh basil. Serve.
Notes
- You can cut up the chicken breasts into cubes before putting them in the slow cooker, or leave them whole and shred the chicken later on, when it’s cooked through.
- Toward the end, and before I add in the shredded chicken, I use an immersion blender to blend the soup for about 20 seconds, to add a bit more thickness.
Nutrition
Calories: 268kcal | Carbohydrates: 31g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 575mg | Potassium: 1203mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14216IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 2mg
