Description
This Slow Cooker Chicken Stew is a hearty and comforting dish that is perfect for chilly days. Tender chicken, potatoes, carrots, and peas simmered in a flavorful broth create a satisfying meal the whole family will love.
Ingredients
Chicken Stew:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 4 cups chicken broth
- 4 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1/4 cup heavy cream (optional for creaminess)
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp olive oil (optional, for searing chicken)
Instructions
- If using, heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned (about 3-4 minutes). This step adds extra flavor but can be skipped if you prefer a quicker method.
- Transfer the chicken (whether browned or not) to the slow cooker. Add the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper.
- Stir to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
- About 30 minutes before serving, stir in the frozen peas and the heavy cream if you desire a creamier stew.
- If you prefer a thicker stew, mix the flour with a little water to make a slurry, then stir it into the stew. Let the stew cook for the remaining time until thickened.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- You can substitute sweet potatoes for regular potatoes for a slightly different flavor.
- For a thicker stew, the optional flour can be added. Alternatively, you can mash a portion of the potatoes to help thicken the broth.
- To make it gluten-free, use cornstarch instead of flour to thicken the stew.
