Slow Cooker Chicken Stew
A warm, hearty stew featuring tender chicken, flavorful vegetables, and a rich broth, perfect for busy weeknights or leisurely weekends.
Ingredients
Chicken and Seasoning
- 1.5 pounds chicken thighs, cut into 1-inch pieces Recommended for juiciness
- 2 tablespoons olive oil For browning the chicken
- 3 tablespoons all-purpose flour To help thicken the stew
- 1 teaspoon dried thyme For flavor
- 1 teaspoon dried rosemary For flavor
- 0.5 teaspoon salt Plus more for seasoning to taste
- Black pepper, to taste For additional seasoning
Vegetables
- 6 cloves garlic, minced
- 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 Added later in cooking
Broth
- 3 cups chicken broth
- 1 bay leaf Provides aromatic essence
- 0.5 cup milk For creaminess added at the end
Instructions
Preparation
- Cut chicken thighs into 1-inch pieces and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium heat and add the seasoned chicken pieces. Sear for about 4 to 5 minutes until browned on all sides.
- Transfer the chicken to a slow cooker. Coat with flour, thyme, rosemary, and an additional pinch of salt.
- Add garlic, onion, carrots, and potatoes into the slow cooker with the chicken and stir well.
- Pour in chicken broth and add the bay leaf. Stir to combine.
- Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours.
Final Steps
- About 15 minutes before cooking time is done, add frozen peas and milk to the pot and stir.
- Taste the stew and adjust salt and pepper as needed before serving.
- Ladle the stew into bowls and garnish with fresh herbs if desired.
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Notes
This stew can be easily customized with different vegetables and flavors. Serve with crusty bread or over rice for a comforting meal. Store leftovers in an airtight container for up to 3-5 days in the refrigerator or freeze for up to 3 months.