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 a medley of vegetables, herbs, and chicken broth to create a flavorful, rich stew. Finished with green peas and milk for a creamy touch, this stew is easy to prepare with minimal hands-on time and makes a satisfying family dinner.
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
- 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 Extras
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
Instructions
- Prepare the Chicken: Place the chicken thighs on a cutting board and dice them into 1-inch pieces. Season generously with salt and pepper to enhance flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, turning occasionally, until browned on all sides. The chicken does not need to be cooked through at this stage; searing is to develop flavor. If your slow cooker has a removable stovetop-safe pot, this can be done directly in it.
- Coat with Flour and Herbs: Transfer the seared chicken to the slow cooker. Sprinkle with all-purpose flour, dried thyme, dried rosemary, and an additional 1/2 teaspoon of salt. Stir well to coat the chicken evenly with the flour and herbs.
- Add Vegetables & Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir the mixture to combine. Pour in the chicken broth and add the bay leaf for added aroma.
- 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 warmed through. Adjust the stew’s thickness if necessary by adding a little more flour to thicken or a splash of broth to thin out the stew.
- Season and Serve: Taste the stew and adjust salt and pepper to your preference. Serve hot, optionally garnished with fresh herbs or alongside crusty bread for a complete meal.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months to enjoy later.
Notes
- For a thicker stew, mix a teaspoon of flour with a tablespoon of cold water before adding to the stew to avoid lumps.
- You can substitute chicken thighs with chicken breasts, but thighs are preferred for their juiciness and flavor.
- If you prefer a dairy-free version, substitute milk with coconut milk or omit it entirely.
- Adding fresh herbs like parsley or thyme as a garnish brightens the flavor just before serving.
- Make sure not to overfill your slow cooker to ensure even cooking and optimal heat circulation.
