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Real Recipes From Real Home Cooks ®

elaine's classic chicken stew

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This delicious dish can be made lower calorie by using mushrooms instead of potato. It can be gluten-free by choosing arrowroot instead of flour to thicken it. It can be dairy-free by eliminating the cream. How versatile! We have a family member that must avoid gluten so it is nice to have a dish that everyone can enjoy together. It can also be baked in the oven in an oven-proof pot or on the stove top for about an hour (until done) if you like. Just check it occasionally and add water if it gets too dry or thick. Like most stews this tastes even better the next day and also freezes well.

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yield 6 - 8
prep time 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For elaine's classic chicken stew

  • 1
    potato or may substitute mushrooms
  • 1 Tbsp
    cooking oil
  • 2
    onions, finely chopped
  • 4 stalk
    celery, diced
  • 2
    carrots, peeled and diced
  • 1/2 tsp
    dried thyme leaves or 3 whole sprigs of fresh thyme
  • 1
    bay leaf
  • 1/4 c
    all purpose flour (or 1/8 c. arrowroot for gluten free)
  • 1 1/2 c
    chicken stock
  • 1/2 c
    dry white wine (or chicken stock)
  • salt and pepper
  • 3 lb
    chicken thighs, skinless, bone-in or boneless - (i prefer bone-in thighs for more flavour)
  • 1 c
    green peas, thawed if frozen
  • 1/2 c
    cream (optional) or canned evaporated milk

How To Make elaine's classic chicken stew

  • 1
    In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat, cover and set aside. If you are going to cook this in a slow cooker on low the potatoes will still be a bit firm. If you cook on stove top this step is not necessary.
  • 2
    In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, for one minute. Add stock, white wine and cook, stirring until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour (or arrowroot) and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to the mixture. Season to taste with salt and pepper.
  • 3
    Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and cream, if using, and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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