Description
This Slow Cooker Chicken Stew is a hearty and comforting dish perfect for a cozy meal. Tender chicken thighs are seared for flavor, then slow-cooked with hearty vegetables like carrots, potatoes, and peas in a savory broth infused with rosemary, thyme, and garlic. The stew finishes creamy with a touch of milk, resulting in a rich and flavorful bowl of comfort food that’s effortless to prepare and perfect for busy days.
Ingredients
Scale
Chicken and Seasoning
- 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 Aromatics
- 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 bay leaf
- 1 cup frozen green peas
Liquids
- 3 cups chicken broth
- 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 enhance flavor.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, browning them on all sides. This step adds depth of flavor; the chicken does not need to be cooked through. If your slow cooker has a stovetop-safe pot, you can do this step directly in it.
- Coat 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. Stir well until the pieces are evenly coated to help thicken the stew later.
- Add Vegetables & Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine all ingredients evenly. Pour in the chicken broth and add the bay leaf for aromatic flavor.
- Slow Cook: Cover and cook on low heat 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. Continue cooking on high until the peas are warmed through. At this point, adjust the stew’s thickness if desired by adding more flour to thicken or a splash of chicken broth to thin.
- Season and Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with fresh herbs or alongside crusty bread for a complete meal.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for future meals.
Notes
- Searing the chicken before slow cooking adds significant flavor but can be skipped if short on time.
- Adjust the stew thickness at the end by adding flour or broth according to your preferred consistency.
- You can substitute chicken thighs with chicken breasts for a leaner option, but thighs provide more tenderness and flavor.
- For a richer stew, use whole milk or a splash of cream instead of regular milk.
- Leftover stew freezes well; thaw overnight in the fridge before reheating gently on the stovetop or microwave.
- Feel free to add other vegetables like celery or parsnips for extra variety.
