Slow Cooker Chicken Stew
A comforting, hearty meal made with tender chicken, fresh vegetables, and savory broth, perfect for families or gatherings.
Ingredients
Chicken and Seasoning
- 1.5 pounds chicken thighs, cut into 1-inch pieces Bone-in, skin-on chicken is preferable for flavor.
- ½ teaspoon salt, plus more for seasoning Season generously.
- to taste black pepper Use fresh ground for better flavor.
Vegetables
- 1 onion diced
- 3 carrots peeled and sliced
- 1 pound large potatoes, cut into ½-inch cubes About 2 large potatoes.
- 1 cup green peas, frozen
Broth and Other Ingredients
- 3 cups chicken broth
- 2 tablespoons olive oil For browning the chicken.
- 3 tablespoons all-purpose flour To coat the chicken.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cloves garlic, minced
- ½ cup milk For creaminess added towards the end.
Instructions
Preparation
- Cut chicken thighs into 1-inch pieces and season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium heat and sear the chicken pieces for 4-5 minutes until browned on all sides.
- Transfer the browned chicken to the slow cooker and mix with flour, thyme, rosemary, and a pinch of salt.
Cooking
- Add minced garlic, diced onion, sliced carrots, cubed potatoes, and chicken broth to the slow cooker. Stir in the bay leaf.
- Cover and cook on low for 8 hours or on high for 4 hours.
- In the last 15 minutes of cooking, add frozen peas and milk. Stir to combine and cook uncovered.
Serving
- Serve the stew in bowls, optionally garnished with fresh herbs. Pair with crusty bread, rice, or mashed potatoes.
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Notes
Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw and reheat before serving.