Description

This hearty Crockpot Chicken Stew is a comforting and flavorful one-pot meal perfect for busy days. Tender chicken thighs cook slowly with baby carrots, little potatoes, and mushrooms in a savory broth infused with white wine, Italian seasoning, and garlic powder. Thickened with cornstarch toward the end for a luscious stew consistency, this dish is simple to prepare and yields six satisfying servings, ideal for family dinners or meal prep.

Ingredients

Scale

Liquids & Seasonings

2 (10 fluid ounce) cans chicken broth
1 teaspoon olive oil
1/2 cup white wine
1 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt & pepper, to taste

Produce

1 large onion, chopped
1.5 pounds little potatoes
1 pound baby cut carrots
7 ounces pearl button mushrooms

Protein

1.5 pounds boneless skinless chicken thighs

Thickener

2 tablespoons cornstarch

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Instructions

Prepare the base: In the slow cooker, combine chicken broth, olive oil, white wine, Worcestershire sauce, Italian seasoning, and garlic powder. Stir thoroughly to incorporate the seasonings evenly throughout the liquid.
Add main ingredients: Add the chopped onion, little potatoes, baby cut carrots, pearl button mushrooms, and boneless skinless chicken thighs to the slow cooker. Mix gently to ensure the chicken is fully submerged in the liquid.
Slow cook: Cover and cook on low for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
Thicken the stew: About 15 to 20 minutes before serving, mix 2 tablespoons of cornstarch with approximately 1 cup of the stew liquid to create a smooth slurry. Stir this mixture back into the stew and increase the heat setting to high to thicken the stew during the remaining cooking time.
Season and serve: Adjust salt and pepper to taste. Serve the stew immediately while hot for a comforting meal.

Notes

If you prefer a thicker stew, you can add a little more cornstarch slurry and cook on high for an additional 10-15 minutes.
For a deeper flavor, sear the chicken thighs in a skillet before adding them to the slow cooker.
White wine enhances flavor but can be substituted with additional chicken broth for a non-alcoholic version.
This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Feel free to add other vegetables like celery or green beans according to preference.