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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe
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★★★★★

5.3 from 8 reviews

A hearty and comforting slow cooker chicken stew made with tender chicken thighs, fresh vegetables, and aromatic herbs, perfect for a cozy meal any day of the week.

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 and Broth

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

Finishing Ingredients

  • 1/2 cup milk
  • 1 cup green peas, frozen

Instructions

  1. Prepare the Chicken: Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper to enhance flavor.
  2. Sear the Chicken: In a large skillet, warm the olive oil over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, browning on all sides without cooking through. This seals in flavor and adds texture. Alternatively, if your slow cooker has a removable stovetop-safe pot, sear the chicken directly in it.
  3. Coat Chicken with Flour and Herbs: Transfer the seared chicken to the slow cooker. Sprinkle the flour, dried thyme, dried rosemary, and 1/2 teaspoon salt over the chicken and stir well to coat evenly. This helps thicken the stew and infuses herb flavor.
  4. Add Vegetables and Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine everything evenly. Pour in the chicken broth and add the bay leaf for aroma.
  5. Slow Cook the Stew: Cover and cook on low for 7-8 hours or on high for 3-4 hours until chicken is tender and vegetables are cooked through.
  6. Finish with Peas and Milk: Once cooking is complete, stir in the frozen green peas and milk. Cook uncovered on high for another 10-15 minutes until peas are heated through. Adjust stew thickness by adding more flour to thicken or a splash of chicken broth to thin, if necessary.
  7. Season and Serve: Taste the stew and adjust salt and black pepper seasoning as desired. Serve immediately for a warm, comforting meal.
  8. Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for future meals.

Notes

  • If doubling the recipe, use a slow cooker of about 6 quarts capacity.
  • You can use a removable slow cooker pot for searing chicken directly on the stovetop to reduce cleanup.
  • The cooking time remains the same when doubling the recipe.
  • To adapt for stovetop cooking with pre-cooked rotisserie chicken, reduce cooking time as the chicken only needs to be warmed through.
  • Adjust stew thickness at the end by adding flour or broth as needed for desired consistency.
  • Store leftovers properly to maintain freshness and flavor.

Nutrition

Keywords: slow cooker chicken stew, chicken thigh stew, slow cooker recipes, chicken and vegetable stew, easy slow cooker meals

Find it online: https://kitchenwithkai.com/slow-cooker-chicken-stew-recipe-2/