If you’re searching for maximum coziness in a bowl, look no further than this Slow Cooker Chicken Stew. Simple ingredients and a fuss-free process come together for a satisfying, creamy (yet creamless!) stew that feels like a warm hug on a chilly day. Each bite delivers juicy chicken, tender potatoes, and colorful veggies nestled in a thick, herby broth. This Slow Cooker Chicken Stew is my go-to comfort meal — perfect for laid-back family dinners, work-from-home lunches, or a nourishing treat any time you crave homemade goodness.
Ingredients You’ll Need
The ingredient list is refreshingly straightforward, but each piece plays an important role. Classic stew veggies add color and nutrition, aromatic herbs infuse deep flavor, and the right blend of liquid and flour creates that signature thick, velvety broth. Here’s why you’ll love keeping these on hand for Slow Cooker Chicken Stew.
- Olive oil: Brings a subtle fruitiness and helps brown the chicken beautifully.
- Chicken thighs: Stay juicy and tender even after hours in the slow cooker.
- All-purpose flour: Naturally thickens the stew and gives it that beloved creamy texture—no actual cream needed.
- Dried thyme: Adds bold, woodsy aroma that’s the backbone of classic comfort food flavor.
- Dried rosemary: Offers piney, refreshing notes that balance the richness of the stew.
- Salt: Enhances all of the other flavors, and is key for well-seasoned chicken.
- Garlic: Six generous cloves provide a warming undertone you’ll taste in every spoonful.
- Onion: Caramelizes slightly as it cooks, creating a sweet flavor base.
- Carrots: Bring gorgeous color and a touch of natural sweetness.
- Potatoes: Deliver heartiness and soak up all that savory broth for every bite.
- Chicken broth: Serves as the flavorful liquid backbone, melding everything together.
- Bay leaf: Infuses a delicate earthiness and depth as it simmers.
- Milk: Rounds out the broth and helps create a luxuriously creamy mouthfeel without heavy cream.
- Frozen green peas: Add a pop of color and a subtle sweetness at the very end.
- Black pepper: Delivers the ideal finishing kick and balances the stew’s richness.
How to Make Slow Cooker Chicken Stew
Step 1: Prep and Season the Chicken
Start by grabbing your favorite cutting board and dice the chicken thighs into bite-sized, 1-inch pieces. Don’t be shy with the salt and black pepper — a generous seasoning here sets the stage for deeper flavor all throughout your Slow Cooker Chicken Stew. This step takes just a couple of minutes but makes all the difference.
Step 2: Sear the Chicken
Warm up your olive oil in a large skillet over medium-high heat, then add the chicken pieces. You’ll want to brown them for about 4-5 minutes, just until they’re golden and seared on the outside. No need to cook them fully at this stage — you’re just locking in flavor! If your slow cooker has a stovetop-safe insert, feel free to sear directly in there for fewer dishes.
Step 3: Coat in Flour and Herbs
Transfer the seared chicken right into your slow cooker. Sprinkle over the all-purpose flour, dried thyme, rosemary, and a little more salt if you’d like. Give everything a good stir so every piece gets coated with flour and all those aromatic herbs. This quick toss is the secret to that ultra-creamy, thick stew base.
Step 4: Add the Vegetables
Pile in the minced garlic, diced onion, sliced carrots, and cubed potatoes. Stir gently until everything is evenly mixed. These vegetables will soften as they cook, soaking up the herby flavors and helping create a truly hearty Slow Cooker Chicken Stew.
Step 5: Pour in Broth and Add Bay Leaf
Slowly pour the chicken broth over the mixture, helping lift up any browned bits stuck to the sides. Tuck in the bay leaf right on top, then give a gentle mix. Pop on the slow cooker lid, and you’re ready to let the magic happen.
Step 6: Cook Low and Slow
Let the slow cooker do the heavy lifting for you! Cook on low for 7 to 8 hours, or on high for 3 to 4 hours. Either way, you’ll be rewarded with tender chicken, perfectly cooked veggies, and a deeply flavored stew that tastes like you slaved all day (even if you didn’t).
Step 7: Finish with Peas and Milk
About 15 minutes before serving, stir in the frozen peas and pour in the milk. Crank the heat to high for just 10-15 minutes. The peas will brighten up and the broth will turn even richer and silkier, rounding out the stew without heaviness. Now’s the time to tweak the texture — add more flour for a thicker stew, or splash in a bit more broth if you prefer it lighter.
Step 8: Adjust Seasoning and Serve
Taste your Slow Cooker Chicken Stew and adjust with extra salt and black pepper as desired. Ladle into bowls while it’s piping hot, and enjoy every steamy bite. Don’t forget to fish out the bay leaf before serving!
How to Serve Slow Cooker Chicken Stew
Garnishes
A sprinkle of fresh herbs, like chopped parsley or thyme, brightens the entire dish and adds a delightful pop of color. For an extra-cosy finishing touch, try a light dusting of cracked black pepper or a drizzle of good-quality olive oil on top of each serving. These tiny tweaks elevate the experience from everyday to extraordinary.
Side Dishes
Serve Slow Cooker Chicken Stew with crusty sourdough, toasted baguette, or a warm, buttery biscuit for ultimate comfort. If you’re leaning lighter, a crisp green salad with a zippy vinaigrette makes the perfect partner—the fresh crunch balances out the stew’s richness wonderfully.
Creative Ways to Present
Ladle your stew into rustic bowls or, for a showy twist, try serving it inside hollowed bread bowls (the ultimate comfort move!). For a fun family dinner night, lay out toppings like shredded cheese, hot sauce, or extra green peas so everyone can personalize their bowl of Slow Cooker Chicken Stew. It brings an interactive, joyful vibe to the table.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Stew keeps beautifully for up to five days in the fridge. Just transfer any remaining stew to an airtight container once it’s cooled. This stew is especially good for meal prep — the flavors deepen and meld even more after a day or two!
Freezing
If you want to stash away some cozy comfort for a future busy week, you’re in luck: Slow Cooker Chicken Stew freezes like a dream. Simply let the stew cool completely, then spoon it into freezer-safe containers or bags, leaving a little room for expansion. It’ll stay fresh for up to three months. Let thaw overnight in the fridge before reheating.
Reheating
To reheat, warm leftovers gently in a saucepan over medium heat, stirring occasionally until hot and bubbly. If it’s a bit thicker after chilling, add a splash of chicken broth or milk to bring it back to that perfect stew consistency. You can also reheat individual portions in the microwave, stirring halfway through for even heating.
FAQs
Can I use chicken breasts instead of thighs in Slow Cooker Chicken Stew?
Absolutely! Chicken breasts will work just fine, but keep in mind they can turn a little drier than thighs after hours of cooking. If you opt for breasts, consider shredding them at the end for a lovely texture.
How can I make Slow Cooker Chicken Stew dairy free?
Easy swap! Replace the milk with an unsweetened plant-based milk like almond or oat, or simply increase the broth a bit. The richness will still shine through, and you’ll keep things dairy free.
Is it possible to add other vegetables?
Of course! Feel free to mix in parsnips, celery, sweet potatoes, or even mushrooms. Just be mindful that some veggies cook faster than others; root veggies hold up best for all-day slow cooking.
Can I make Slow Cooker Chicken Stew without searing the chicken?
You can skip the searing step in a pinch, but browning the chicken does add deeper flavor and a more layered texture. If you’re really short on time, tossing everything directly into the slow cooker is still delicious!
Is this stew gluten-free?
As written, the recipe uses all-purpose flour for thickening, which contains gluten. You can easily make a gluten-free version by swapping in your favorite GF all-purpose flour or a cornstarch slurry instead.
Final Thoughts
If you’re ready for a meal that truly warms you to your core, give this Slow Cooker Chicken Stew a try. It’s the kind of home-cooked dinner that brings people to the table and leaves them reaching for seconds. I hope you love every creamy, cozy bite!
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Slow Cooker Chicken Stew Recipe
This creamy slow cooker chicken stew is hearty, comforting, and made without any heavy cream. Loaded with tender chicken thighs, potatoes, carrots, and peas gently cooked in a lightly herbed broth, it’s an ideal make-ahead meal for chilly evenings. Easy prep and simple ingredients make this stew wholesome and satisfying for the whole family.
- Total Time: 7 hours 15 minutes
- Yield: 4 servings
Ingredients
Main Ingredients
- 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
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes (about 1 pound), cut into 1/2-inch cubes
- 3 cups chicken broth
- 1 bay leaf
To Finish
- 1/2 cup milk
- 1 cup frozen green peas
- Black pepper, to season
Instructions
- Prepare the Chicken: Place chicken thighs on a cutting board and dice into 1-inch pieces. Season generously with salt and pepper.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned on all sides. No need to cook through, just sear for flavor. (If your slow cooker has a stovetop-safe pot, you can do this directly in the removable pot.)
- Coat with Flour and Herbs: Transfer the seared chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and 1/2 teaspoon salt. Stir until the chicken is well coated in flour and herbs.
- Add Vegetables & Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine. Pour in the chicken broth and add the bay leaf.
- Slow Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked.
- Finish with Peas and Milk: About 10-15 minutes before serving, add the frozen green peas and milk. Stir to combine and cook on high until the peas are warmed through. Adjust the stew’s thickness at this point with more flour (to thicken) or a splash of broth (to thin) if desired.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve hot with optional fresh herbs or crusty bread.
- Store Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Notes
- For an extra creamy texture, try using whole milk or half-and-half.
- Boneless, skinless chicken breasts can be substituted for thighs, but thighs will provide a richer flavor.
- Customize your vegetables: parsnips, celery, or corn can be added based on preference.
- If you prefer a thicker stew, mash a few of the potatoes against the side of the slow cooker before adding peas and milk.
- Let leftovers cool fully before freezing for best texture.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 11g
- Sodium: –
- Fat: 15g
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 42g
- Cholesterol: –