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