This hearty stew is made in the slow cooker and is loaded with chicken and veggies, making this easy dish perfect for any night of the week!
Prep Time10 minutesmins
Cook Time6 minutesmins
Course: Main Course
Servings: 6
Author: Jamie at "The Family Food & Fun Space"
Ingredients
5 to 6chicken tenderloins, or 2 chicken breasts
1large russet potato, peeled and diced
1½cupcarrots, diced
1cupcelery, diced
4cupschicken broth
1small onion, diced
½tspminced dried garlic
¼tspdried parsley
¼tspdried oregano
¼tspdried thyme
¼tspdried basil
¼tspdried rosemary
2tbspbutter, unsalted
¼cupflour
1½cupsmilk
salt and pepper, as needed
Instructions
Add all of the ingredients, except the butter, flour, milk, and salt/pepper, to the slow cooker. (You may want to use a liner for easier cleanup.)
Place the lid on the slow cooker and cook on low for 6 to 8 hours.
One hour before serving (after the stew has cooked for 5 to 7 hours), take out the chicken from the slow cooker and shred it.
Place the shredded chicken back into the slow cooker.
In a small saucepan, add the butter and flour. Whisk the butter and flour together over medium heat until the butter is fully melted and the flour has mixed fully with the butter. Continue to whisk together for 2 to 3 minutes to cook the flour.
Add the milk to the saucepan, whisking the entire time to avoid lumps.
Continue cooking over medium heat for several minutes, until the roux has thickened to a thick, pudding-like consistency.
Pour the roux into the slow cooker with the stew and mix well.
Place the lid back on the slow cooker and allow the stew to cook for the final hour.
Taste the stew before serving - add any additional salt or pepper to taste.
Serve and enjoy!
Notes
If the stew isn't thick enough for you, you can double the butter and flour to make a thicker roux (you may need a little more milk too so it's not too thick).
If you are using a low-sodium chicken broth, you may need to add more salt at the end than if you are using a chicken broth with more salt already in the broth.