Creamy Slow Cooker Chicken & Potato Stew

Instructions

1. Layer the Base: Place the cubed potatoes, carrots, and celery in the bottom of your slow cooker.

2. Add Protein: Lay the chicken breasts or thighs on top of the vegetables.

3. Season: Pour the chicken broth over everything, then sprinkle the ranch seasoning (or your herb blend) evenly across the top.

4. Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours. The chicken should be tender enough to pull apart easily.

5. Shred & Cream: Remove the chicken and shred it with two forks. Stir the heavy cream into the slow cooker, then return the shredded chicken to the pot.

6. Final Thicken: If you want it even thicker, you can mash a few of the cooked potatoes against the side of the pot and stir them in.

7. Serve: Ladle into bowls and top with plenty of fresh parsley as shown in your photo.

Quick Tip: To keep the potatoes from getting too mushy, use Yukon Gold or Red potatoes. They hold their shape much better than Russets during long cooking times.