My favorite thing about this time of the year is that it’s finally time to get my trusty crockpot back out! If you’re looking for ideas for a super cozy family meal that takes hardly any time to prep and is just perfect for the colder nights, this is it. I’ve been making versions of this for years now, and trust me when I say it’s always a winner.
It’s a hearty, creamy stew loaded with tender chicken thighs, soft potatoes, carrots, celery, and peas — all slow-cooked in a rich, flavorful broth with ranch and gravy seasoning. A splash of cream stirred in at the end makes it extra cozy. Whether you’re prepping for a busy weeknight or just want something warm and filling on a cold day, this one’s a no-fuss, comforting favorite.
Ingredients
Please note that you’ll find a printable recipe card towards the end of this post! In the coming sections, I’m sharing more about the ingredients and process. I recommend that you don’t skip them as they’ll help you to understand more about the recipe so you can create the best results!
Skinless, boneless chicken thighs: These stay super tender in the slow cooker and shred beautifully. You can swap for chicken breasts if needed, but thighs give that extra richness.
Potatoes, peeled and diced: Russets or Yukon Golds both work great here. Just make sure to cut them small enough so they cook all the way through.
Carrots, peeled and diced: Adds natural sweetness and color. Don’t skip ‘em!
Celery, peeled and diced: That classic stew flavor starts with the celery. Peeling helps avoid any stringiness.
Onion, chopped: Yellow or white onion works. This mellows out and adds savory depth after hours of slow cooking.
Garlic, minced: Fresh garlic gives a nice aromatic base. If you love garlic, toss in an extra clove.
Chicken broth: This is the flavor base of the stew—use low-sodium if you want more control over the salt.
Chicken gravy mix: Thickens the broth and boosts the savory flavor. It’s a shortcut that makes the stew taste like it’s been simmering all day.
Ranch seasoning mix: Adds a little tang and herby flavor. Trust—it works!
Heavy cream: Stirs in at the end for that creamy, velvety finish. You can use half-and-half if you want it a little lighter.
Cornstarch: Helps thicken the stew once the cream is added. Make sure it’s fully whisked into the cream before adding.
Frozen peas: Tossed in at the end so they stay bright and tender, not mushy.
Parsley for garnish (optional): Fresh parsley gives a little pop of green and freshness to the final bowl—but totally optional if you’re not feeling fancy.
How To Make Crockpot Chicken Stew
- Add the chicken thighs, potatoes, carrots, celery, onion, and whole garlic cloves straight into your slow cooker.
- In a small bowl, whisk together the chicken broth, gravy mix, and ranch seasoning until smooth. Pour it all over the chicken and veggies.
- Pop the lid on and cook on high for about 4 hours or low for 6, until the chicken is tender and the vegetables are soft and cozy.
- In the meantime, whisk together the heavy cream and cornstarch until smooth. Stir that into the stew along with the peas.
- Cover and cook for another 30 minutes, just until everything thickens up and the peas are warmed through.
- Give it a taste, garnish with fresh herbs if you’d like, and serve it up!
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. The stew thickens as it sits, so when reheating, you can add a splash of broth or cream to loosen it up a bit if needed. This one’s just as good (if not better) the next day.
Recipe Notes
Feel free to use any boneless cut of chicken here—thighs stay tender and juicy, but breasts work too if that’s what you’ve got.
Want a bit of heat? A pinch of red pepper flakes does the trick.
The veggie mix is flexible too—swap in whatever you love or need to use up (parsnips, green beans, or even corn would all be fair game).
If your stew turns out thinner than you’d like, just whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in near the end. Easy fix!
Serving Ideas
This stew is hearty enough to stand on its own, but if you want to round things out, serve it with warm crusty bread for dunking, flaky biscuits, or even a scoop of mashed potatoes for extra cozy vibes. It also pairs well with a light side salad if you’re aiming to balance things out a bit.
Crockpot Chicken Stew
Ingredients
- 1 pound skinless & boneless chicken thighs
- 2 large potatoes peeled and diced
- 2 large carrots peeled and diced
- 2 stalks of celery peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 (1 ounce) packet chicken gravy
- 1 (1 ounce) packet ranch seasoning mix
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas
- Parsley for garnish optional
Instructions
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Add the chicken thighs, potatoes, carrots, celery, onion, and whole garlic cloves straight into your slow cooker.
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In a small bowl, whisk together the chicken broth, gravy mix, and ranch seasoning until smooth. Pour it all over the chicken and veggies.
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Pop the lid on and cook on high for about 4 hours or low for 6, until the chicken is tender and the vegetables are soft and cozy.
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In the meantime, whisk together the heavy cream and cornstarch until smooth. Stir that into the stew along with the peas.
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Cover and cook for another 30 minutes, just until everything thickens up and the peas are warmed through.
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Give it a taste, garnish with fresh herbs if you’d like (parsley or thyme work great), and serve it up!