Description

This Slow Cooker Chicken Stew is a comforting and hearty meal perfect for cozy days. Tender chicken thighs are seasoned and browned before being slow-cooked with garlic, onions, carrots, potatoes, and fragrant herbs in a savory chicken broth. Finished with milk and green peas for creaminess and sweetness, this stew offers a rich, flavorful experience with minimal hands-on time.

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

6 cloves garlic, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cut into 1/2-inch cubes (about 1 pound)
1 cup green peas, frozen

Liquids and Herbs

3 cups chicken broth
1 bay leaf
1/2 cup milk

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Instructions

Prepare the Chicken: Season the chicken pieces generously with salt and black pepper to enhance their flavor before cooking.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat and brown the chicken pieces on all sides to lock in moisture and add a rich, golden color.
Coat Chicken: In a bowl, toss the browned chicken with all-purpose flour, dried thyme, dried rosemary, and salt to create a flavorful coating that will thicken the stew.
Combine Ingredients: Transfer the coated chicken, minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Pour in the chicken broth and add the bay leaf to infuse more depth to the stew.
Cook: Set the slow cooker to low and cook for 7 to 8 hours, or choose high and cook for 3 to 4 hours, until the chicken and vegetables are tender and flavors meld together.
Final Touches: Stir in the frozen green peas and milk, then continue cooking on low for an additional 10 to 15 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
Serve: Remove the bay leaf, give the stew a final stir, and serve hot for a comforting and satisfying meal.

Notes

For richer flavor, use bone-in, skinless chicken thighs.
To thicken the stew more, add a slurry made from equal parts flour and cold water during the last 10 minutes of cooking.
You can substitute potatoes with sweet potatoes for a different taste and texture.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Adjust the consistency by adding more chicken broth or milk as desired.