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Slow Cooker Chicken Stew Recipe

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4 from 12 reviews

This Slow Cooker Chicken Stew is a hearty and comforting meal, featuring tender chicken thighs simmered with aromatic herbs, garlic, onions, carrots, potatoes, and peas in a rich chicken broth. Perfect for a cozy dinner, it slowly cooks to develop deep flavors and a creamy texture with a touch of milk added at the end.

Ingredients

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken thighs, cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to season
  • Black pepper, to season

Vegetables and Broth

  • 6 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 large potatoes, cut into ½-inch cubes (1 pound)
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup green peas, frozen
  • 1/2 cup milk

Instructions

  1. Prepare and Season Chicken: Place the chicken on a cutting board and cut into 1-inch pieces. Season generously with salt and pepper to enhance the flavor.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes, browning on all sides without fully cooking through. This step seals in juices and adds flavor. If your slow cooker has a removable stovetop-safe pot, you can sear directly in it.
  3. Add Chicken to Slow Cooker with Seasonings: Transfer the seared chicken to the slow cooker. Sprinkle the flour, dried thyme, dried rosemary, and salt over the chicken then stir well to coat the pieces evenly with the flour and herbs.
  4. Add Vegetables and Broth: Add minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine all ingredients, then pour in the chicken broth and add the bay leaf for added aroma.
  5. Slow Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, allowing the stew to develop rich flavors and the chicken to become tender.
  6. Finish with Peas and Milk: After cooking, add the frozen green peas and pour in the milk. Stir to combine and cook on high for an additional 10-15 minutes, warming the peas and creating a creamy texture. Adjust the stew’s thickness with extra flour or broth if necessary.
  7. Season to Taste: Taste the stew and adjust seasoning with additional salt and pepper as needed before serving.
  8. Serve and Store: Serve the stew hot. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

  • You can sear the chicken in the slow cooker’s removable pot if it is stovetop safe to save cleanup time.
  • Adjust the thickness of the stew at the end by adding more flour if too thin or more broth if too thick.
  • For a richer stew, consider using bone-in chicken thighs or adding a splash of cream instead of milk.
  • Frozen peas can be substituted with fresh peas or green beans if preferred.
  • Leftover stew freezes well; thaw overnight in the refrigerator before reheating gently on the stovetop.

Find it online: https://bitezly.com/slow-cooker-chicken-stew-recipe/