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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe
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★★★★★

5.2 from 21 reviews

A hearty and comforting Slow Cooker Chicken Stew featuring tender chicken thighs simmered with fresh vegetables and aromatic herbs, perfect for an easy and flavorful meal.

Ingredients

Scale

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 and Broth

  • 6 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 large potatoes, cut into ½-inch cubes (1 pound)
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup green peas, frozen

Finishing Ingredients

  • 1/2 cup milk

Instructions

  1. Prepare the Chicken: Place chicken thighs on a cutting board and cut into 1-inch pieces. Season generously with salt and black pepper for good flavor.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes until browned on all sides. This step adds flavor; the chicken doesn’t need to be fully cooked here.
  3. Coat with Flour and Herbs: Transfer the browned chicken to the slow cooker. Add the all-purpose flour, dried thyme, dried rosemary, and 1/2 teaspoon salt. Stir well to evenly coat the chicken pieces with flour and herbs, which will help thicken the stew.
  4. Add Vegetables and Broth: Add 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 for extra aroma.
  5. Cook the Stew: Cover the slow cooker and cook on low heat for 7-8 hours or on high for 3-4 hours until the chicken is tender and the vegetables are cooked through.
  6. Finish with Peas and Milk: Once cooking is complete, add the frozen green peas and milk. Stir to combine and cook on high for an additional 10-15 minutes until the peas are warmed through. Adjust stew thickness if needed by adding more flour or broth.
  7. Season to Taste: Taste the stew and adjust salt and black pepper as needed before serving.
  8. Serve and Store: Serve the stew immediately hot. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • Use bone-in or boneless chicken thighs based on preference; thighs provide more flavor and moisture.
  • Searing the chicken adds depth but can be skipped if short on time; cook time remains the same.
  • For thicker stew, mix additional flour with a little water to make a slurry and add near the end of cooking.
  • Substitute milk with cream or plant-based milk for a richer or dairy-free version.
  • Frozen peas are added at the end to retain their color and texture.
  • Adjust salt carefully, especially if using store-bought chicken broth that may be salty.
  • This stew pairs well with crusty bread or over cooked rice for a complete meal.

Nutrition

Keywords: slow cooker chicken stew, chicken stew recipe, easy chicken stew, slow cooker recipes, comfort food, chicken thighs stew

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