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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe

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5 from 105 reviews

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

  1. Prepare the Chicken: Place chicken thighs on a cutting board and dice into 1-inch pieces. Season generously with salt and pepper.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve hot with optional fresh herbs or crusty bread.
  8. 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.
  • Author: Sophia
  • 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: -

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