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Slow Cooker Chicken Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 to 4.5 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Stew is a hearty, comforting dish packed with tender chicken thighs, fresh vegetables, and a savory blend of herbs. Perfect for an easy, hands-off meal, the chicken is seared for extra flavor before cooking low and slow with carrots, potatoes, and peas to create a rich, flavorful stew that’s perfect for chilly days.

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 (about 1 pound), cut into 1/2-inch cubes
  • 1 cup frozen green peas

Liquids and Additional Flavorings

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

Instructions

  1. Prepare the Chicken: Place chicken thighs on a cutting board and dice 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-high heat. Add the chicken pieces and cook for 4-5 minutes, browning them on all sides. This step is to develop flavor and not cooking through the chicken. If your slow cooker has a stovetop-safe pot, you can sear directly in it.
  3. Transfer and Season: Move the seared chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and 1/2 teaspoon salt. Stir well to coat the chicken evenly with the flour and herbs, which will help thicken the stew later.
  4. Add Vegetables and Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Stir gently to combine. Pour in the chicken broth and add the bay leaf for layered flavor.
  5. Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked and tender.
  6. Finish with Peas and Milk: About 10-15 minutes before serving, add frozen green peas and milk. Stir to combine and cook on high until peas are heated through. Adjust the stew’s thickness by adding more flour for thickening or a splash of broth for thinning 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 to complement the stew.
  8. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for later enjoyment.

Notes

  • For extra richness, substitute milk with cream or half-and-half.
  • Adding fresh herbs like parsley or thyme just before serving can elevate flavor.
  • Use skinless chicken thighs to reduce fat content.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • If you prefer a thicker stew, create a slurry with flour and cold water and stir it in during the final cooking phase.

Find it online: https://slsrecipes.com/slow-cooker-chicken-stew-recipe-5/