Description
This Slow Cooker Chicken Stew is a comforting and hearty dish perfect for cozy meals. Tender chicken thighs are seared and slow-cooked with fresh vegetables, fragrant herbs, and creamy milk, resulting in a rich and flavorful stew that’s easy to prepare and ideal for weeknight dinners or meal prepping.
Ingredients
Scale
Chicken and Seasonings
- 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 Others
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
Instructions
- Prepare the Chicken: Place chicken thighs on a cutting board and dice into 1-inch pieces. Season generously with salt and pepper to build foundational flavor.
- 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 all sides to develop a rich flavor. There’s no need to cook through at this stage.
- Coat with Flour and Herbs: Transfer the seared chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and an additional 1/2 teaspoon salt. Stir until the chicken is evenly coated, which helps thicken the stew as it cooks.
- Add Vegetables & Broth: Add minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in chicken broth and add the bay leaf. Stir everything together to combine.
- 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.
- Finish with Peas and Milk: About 10-15 minutes before serving, stir in the frozen green peas and milk. Cook on high until the peas are heated through. Adjust the stew’s thickness here by adding more flour for thickening or a splash of broth to thin, if needed.
- Season and Serve: Taste the stew and adjust seasoning with salt and pepper as necessary. Serve hot, optionally garnished with fresh herbs or with a side of crusty bread.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months to enjoy later.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- You can use skinless chicken breasts if preferred, but thighs provide more moisture and flavor.
- To make the stew creamier, substitute milk with heavy cream or half-and-half.
- Adjust the thickness by adding more flour or broth towards the end of cooking as needed.
- Adding fresh herbs like parsley at the end brightens up the flavor.
- This stew freezes well, so consider making a double batch for meal prep.
- Prep Time: 20 minutes
- Cook Time: 7 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
