Creamy Chicken Stew Without the Cream
This creamy chicken stew without the cream is a delightful dish that comforts on cold days. It brings together tender chicken and fresh vegetables in a savory broth that feels thick and hearty without the added cream. Perfect for families and gatherings, this stew offers delicious flavors in every bite.
Why Make This Recipe
Making this recipe is a great way to enjoy a comforting meal that is both healthy and hearty. It is simple to prepare and cooks in a slow cooker, allowing you to set it and forget it. The combination of fresh vegetables and tender chicken makes it a nutritious option you can feel good about serving. Plus, it’s a one-pot dish, which means easy cleanup—a win-win!
How to Make Creamy Chicken Stew Without the Cream
Ingredients
- 2 lbs chicken breast, diced
- 4 cups chicken broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons cornstarch (optional, for thickening)
Directions
- Heat olive oil in a skillet over medium heat. Add diced chicken and cook until browned.
- In a slow cooker, combine browned chicken, chicken broth, carrots, potatoes, onion, garlic, green beans, thyme, salt, and pepper.
- Stir to mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- If a thicker stew is desired, mix cornstarch with a little water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
- Serve hot and enjoy!
How to Serve Creamy Chicken Stew Without the Cream
This stew is best served hot. You can ladle it into bowls and enjoy it as is or pair it with a slice of crusty bread for dipping. A fresh green salad on the side adds a nice touch and balances the meal.
How to Store Creamy Chicken Stew Without the Cream
To store, let the stew cool down and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it for longer, consider freezing it in portions. Just make sure to defrost it in the fridge overnight before reheating.
Tips to Make Creamy Chicken Stew Without the Cream
- Feel free to add other vegetables like peas or bell peppers based on your preference.
- For extra flavor, you can sauté the onions and garlic before adding them to the slow cooker.
- Adjust the seasoning to your taste—add more herbs or spices if you like it zestier.
Variation
You can substitute the chicken breast with chicken thighs for a richer flavor. Another variation is to add different herbs like rosemary or parsley for a fresh twist.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just be aware that the cooking time may be slightly longer.
Is it possible to make this stew in a pressure cooker?
Absolutely! If using a pressure cooker, cook on high pressure for about 15 minutes. Quick-release the pressure and it’s ready to enjoy.
How can I make this stew gluten-free?
This recipe is naturally gluten-free if you skip the cornstarch or use a gluten-free thickening agent. Always check the broth label to ensure it’s gluten-free as well.
Creamy Chicken Stew Without the Cream
Ingredients
Main Ingredients
- 2 lbs chicken breast, diced Can substitute with chicken thighs for richer flavor
- 4 cups chicken broth Check label for gluten-free option
- 3 medium carrots, sliced Fresh or frozen may be used
- 3 medium potatoes, diced
- 1 medium onion, chopped Sautéing enhances flavor
- 3 cloves garlic, minced Sautéing with onion recommended
- 1 cup green beans, trimmed Other vegetables like peas or bell peppers can be added
Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
For Thickening (optional)
- 2 tablespoons cornstarch Mix with water to create a slurry
Cooking Fat
- 1 tablespoon olive oil For browning chicken
Instructions
Preparation
- Heat olive oil in a skillet over medium heat. Add diced chicken and cook until browned.
- In a slow cooker, combine browned chicken, chicken broth, carrots, potatoes, onion, garlic, green beans, thyme, salt, and pepper.
- Stir to mix well.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- If a thicker stew is desired, mix cornstarch with a little water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
Serving
- Serve hot, ladled into bowls. Enjoy as is or with crusty bread and a fresh green salad.