Introduction

This Crockpot Chicken Stew is a comforting, hearty meal perfect for busy days. Tender chicken thighs and a medley of vegetables simmer slowly in a flavorful broth, creating a rich and satisfying dish that’s easy to prepare and sure to please the whole family.

Crockpot Chicken Stew with Potatoes, Carrots, and Peas Recipe - Recipe Image

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs, chopped into bite-sized pieces
1 teaspoon salt
½ teaspoon cracked pepper
1 pound waxy potatoes, quartered or halved depending on size
1 cup chopped carrots
1 cup chopped celery
1 medium onion, diced
5 cloves garlic, minced
3 cups chicken broth
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon basil
½ teaspoon paprika
¼ teaspoon dried rosemary
2 bay leaves
¾ cup milk
¼ cup flour
1 cup frozen peas

Instructions

Step 1: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.
Step 2: While the oil heats, season the chicken with salt and pepper. Add the chicken to the skillet and brown it, stirring occasionally, for about 5–6 minutes.
Step 3: Transfer the potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker along with the seared chicken. Pour the chicken broth over everything.
Step 4: Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves.
Step 5: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is fully cooked and the vegetables are tender.
Step 6: In a small bowl, whisk together the milk and flour until smooth with no lumps. Add this mixture along with the frozen peas to the slow cooker and stir well. Cook on high for an additional 20 minutes to thicken the stew.
Step 7: Remove the bay leaves, taste the stew, and add more salt or pepper if needed. Serve the stew hot and enjoy.

Tips & Variations

For a thicker stew, use heavy cream instead of milk and reduce the amount of flour slightly.
Swap chicken thighs for breasts if you prefer leaner meat, but cooking time may be slightly shorter.
Add herbs like parsley or dill just before serving for a fresh finish.
Feel free to include other vegetables like green beans or mushrooms for extra flavor and texture.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The stew may thicken when refrigerated; add a splash of broth or water while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper browning before adding it to the crockpot.

Can I prepare this stew in advance?

Yes, you can assemble the ingredients the night before and refrigerate the mixture (except the milk and flour thickening step) in the slow cooker insert. Add the thickening mixture and peas just before cooking or near the end of the cooking time.

Crockpot Chicken Stew with Potatoes, Carrots, and Peas Recipe

Print Recipe

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4.6 from 97 reviews

This hearty Crockpot Chicken Stew combines tender chicken thighs, waxy potatoes, and a medley of vegetables simmered slowly in a flavorful broth enriched with aromatic herbs and spices. Finished with a creamy, thickened sauce and sweet peas, this comforting stew is perfect for cozy dinners and easy meal prep.

Author: Dana
Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 50 minutes
Yield: 6 servings 1x
Category: Stew
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs, chopped into bite sized pieces
1 teaspoon salt
½ teaspoon cracked black pepper

Vegetables

1 pound waxy potatoes, quartered or halved depending on size
1 cup chopped carrots
1 cup chopped celery
1 medium onion, diced
5 cloves garlic, minced
1 cup frozen peas

Liquids and Thickener

3 cups chicken broth
¾ cup milk
¼ cup flour

Herbs and Spices

1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon basil
½ teaspoon paprika
¼ teaspoon dried rosemary
2 bay leaves

Instructions

Brown the Chicken: Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken thighs to the skillet and cook until browned on all sides, about 5-6 minutes, stirring occasionally to avoid burning.
Add Ingredients to Slow Cooker: Transfer the browned chicken along with potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker. Pour the chicken broth over the mixture to cover.
Season the Stew: Stir in tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves to ensure even distribution of flavors throughout the stew.
Slow Cook: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 4-5 hours, until the chicken is fully cooked and the vegetables are tender.
Prepare Thickening Mixture: In a small bowl, whisk together the milk and flour until smooth and free of lumps. This will be used to thicken the stew at the end of cooking.
Thicken the Stew: Add the milk-flour mixture and frozen peas to the slow cooker. Stir thoroughly to combine and cook on high for an additional 20 minutes to allow the stew to thicken and the peas to heat through.
Final Seasoning and Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot for a comforting meal.

Notes

Using waxy potatoes helps the potatoes hold their shape during slow cooking.
Browning the chicken before adding to the slow cooker enhances the flavor and texture.
The milk and flour mixture serves as a natural thickener without the need for heavy creams.
If you prefer a gluten-free option, substitute the flour with cornstarch or a gluten-free thickener.
This stew can be made the night before and stored in the refrigerator; reheat gently before serving.

Keywords: crockpot chicken stew, slow cooker chicken recipe, one pot chicken stew, easy crockpot recipe, chicken and vegetable stew