Description
This rich and hearty chicken and potato stew is a comforting one-pot meal, perfect for busy weeknights or cozy family dinners.
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 3 cups diced Yukon Gold potatoes
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 medium onion, diced
- 2 carrots, sliced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Prepare Ingredients:
Add chicken thighs to the bottom of the crock pot. Layer potatoes, carrots, and onions on top.
Add Seasoning and Liquid:
Sprinkle thyme, salt, and pepper over the ingredients. Pour in chicken broth and cream of chicken soup. Stir lightly to combine.
Cook:
Cover and cook on low for 6–8 hours or on high for 4–5 hours.
Serve:
Before serving, stir the stew gently to mix the flavors. Garnish with fresh parsley, if desired.
Notes
Swap Yukon Gold potatoes with sweet potatoes for a sweeter flavor.
Use a hand mixer to shred the chicken directly in the pot for a creamy, shredded texture.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.