I got deeply out of the dinner routine this summer – between the heat, lots of traveling, my pregnancy, Bart being out of town a ton, and just general burnout, I was struggling to put one real meal on the table a week. Other than that, we had a lot of snack-plate dinners, scrambled eggs and toast, pancakes, or. . . Chick-fil-A runs.
It wasn’t my best summer.
But when we got back from our last trip in August, I said to Bart, “I’m ready to be serious about dinners again.”
I was so tired of feeling panicked every night about what we were going to have for dinner, plus real dinner food is basically my favorite kind of food, and I didn’t want to eat pancakes, even the world’s best pancakes, any more.
And since mid-August, things have improved wildly. I’m going to the grocery store more often (my most-hated errand these days with three small children), I’m putting things in the crockpot or defrosting meat early in the day, and I try to think through before lunchtime what I’ll be making and do any necessary prep. I’m also trying to find new recipes to try, since that makes cooking significantly more enjoyable to me.
I cannot tell you what a huge improvement this has been for our whole family.
I made this a few weeks ago on a Sunday, and when we got home from church, the whole house smelled just exactly how you want your house to smell at dinner time on a fall Sunday. And it tasted just as good as it smelled.
I whipped up some biscuits, sliced some fruit, and another successful dinner was on the books. One down, fifty thousand more to go. . .
creamy crockpot chicken stew
Creamy Chicken Crockpot Stew
Super simple and delicious chicken crockpot stew that the whole family will love. The perfect fall and winter dinner where the slow cooker does all the work!
- 6 small red potatoes diced into large chunks
- 1 medium onion diced into large pieces
- 2 cups baby carrots halved
- 1 cup water
- 1 Tablespoon seasoned salt
- 3-4 frozen chicken breasts
- 3/4 cup milk
- 3 T cornstarch
Put the vegetables in the bottom of the crockpot, add the water and sprinkle half the seasoned salt on the vegetables. Place the chicken breasts on top and sprinkle with the other half of the seasoned salt. Cook on low for 6-8 hours.
Whisk together the milk and cornstarch until smooth, then pour into the stew and cook on high for about 15 minutes, until the broth has thickened. Add more liquid if it's too thick for you, then season with additional seasoned salt to taste.
(adapted from Who Needs a Cape?)
if you liked this creamy crockpot chicken stew, you might like these other posts:
- Creamy Green Enchilada Crockpot Soup
- Bacon-Topped Sweet Potato & Ham Soup (Crockpot)
- Crockpot BBQ Chicken Sandwiches: The Easiest Summer Dinner!
Kate Unger says
Yum! I'm going to try this with coconut milk instead of real milk and skip the corn starch. Then it will be Whole 30 compliant.
Kate Unger says
I just made this dish with the coconut milk. It was so tasty! Thanks for sharing!
Paige Flamm says
This looks so yummy! It's definitely going on our next menu plan!
Princely Paws says
My sweet tooth cant wait to try this out so i guess i better get baking thank you for the recipe
I just made this last night- since these are all ingredients that I always have on hand anyways. Plus it was rainy and cold and this was the perfect warm dinner! Will be making this a lot this winter! Thanks!
Krista Skov-Nielsen says
Mmmmmm . . . I am trying this one soon. Thanks for sharing!
I accidentally thawed my chicken breasts today! Do you think this will still work? Just s shorter cook time?
It should be fine – it seems hard to overcook meat in the slow cooker! I'm just too lazy to defrost first 😉
tried this tonight and it was a huge hit. Thanks for sharing!
Jessica A. Chance says
I've made this twice now and it's a delicious addition to my winter dinner list! Thanks for sharing!!
Made this tonight and I liked the concept but wondered if there’s a typo on the seasoned salt, maybe 2tsp instead of 2T? It was so so so so salty!
Janssen Bradshaw says
Oh, I’m so sorry! It might depend on what kind of seasoned salt you’re using and how salty it is!
Will this be done in 4 hours on high? Even with frozen chicken? I read 4 hours up top and then as I was making it noticed 6-8 (I’m HORRIBLE about reading directions first!)
Hello! What type of seasoned salt do you recommend for this?