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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe
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★★★★★

4.9 from 9 reviews

A hearty and comforting slow cooker chicken stew packed with tender chicken thighs, root vegetables, and flavorful herbs. Perfect for an easy make-ahead meal that simmers to rich perfection, delivering a satisfying one-pot dinner ideal for any season.

Ingredients

Scale

Protein and Herbs

  • 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

Vegetables

  • 6 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 large potatoes, cut into 1/2-inch cubes (about 1 pound)
  • 1 cup green peas, frozen

Liquids and Seasoning

  • 3 cups chicken broth
  • 1 bay leaf
  • 1/2 cup milk
  • Black pepper, to season

Instructions

  1. Prepare the Chicken: Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper to infuse early flavor.
  2. Sear the Chicken: In a large skillet, heat olive oil over medium heat, add the chicken pieces, and cook for 4-5 minutes until browned on all sides. The goal is to sear the chicken, not cook it through. If your slow cooker has a removable stovetop-safe insert, sear the chicken directly in that to save cleanup.
  3. Coat the Chicken: Transfer the seared chicken to the slow cooker. Add the flour, dried thyme, rosemary, and salt, stirring well to coat each piece of chicken evenly. This helps thicken the stew as it cooks.
  4. Add Vegetables and Broth: Mix in the minced garlic, diced onion, sliced carrots, and cubed potatoes. Pour in the chicken broth and add the bay leaf to infuse flavor during the slow cooking process.
  5. Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours until the chicken is tender and vegetables are cooked through.
  6. Finish with Peas and Milk: About 10-15 minutes before serving, stir in the frozen green peas and milk. Continue cooking on high until the peas are warmed through and the stew reaches your desired consistency. Adjust thickness if necessary by adding more flour or chicken broth.
  7. Final Seasoning and Serve: Remove the bay leaf, then taste and adjust salt and pepper as needed. Serve the stew hot, perfect for a comforting meal. Leftovers keep well refrigerated for up to 5 days or frozen for up to 3 months.

Notes

  • You can double the recipe; use a slow cooker with at least 6-quart capacity.
  • For a thicker stew, add additional flour mixed with a bit of water during the final cooking stage.
  • If using precooked rotisserie chicken, add it during the last hour of cooking to avoid drying out the meat.
  • Store leftovers in airtight containers and reheat gently to maintain texture.
  • Feel free to substitute potatoes with sweet potatoes or add other root vegetables like parsnips for variation.

Nutrition

Keywords: slow cooker chicken stew, easy chicken stew, comfort food, one-pot meal, slow cooker recipe, hearty stew, chicken and vegetables

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