Slow Cooker Chicken Stew Recipe
This hearty Slow Cooker Chicken Stew is a comforting and flavorful dish perfect for a cozy meal. Tender chicken thighs are seared and slow-cooked with a medley of root vegetables, fresh herbs, and chicken broth, resulting in a rich and savory stew. Finished with green peas and a splash of milk for creaminess, it’s an easy-to-make recipe that offers warmth and nourishment with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 7 hours 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Seasonings
- 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 Broth
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into 1/2-inch cubes (about 1 pound)
- 3 cups chicken broth
- 1 bay leaf
Finishing Ingredients
- 1/2 cup milk
- 1 cup green peas, frozen
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 the 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 to brown all sides. This step seals in juices and adds depth of flavor. If your slow cooker has a removable stovetop-safe insert, you can sear the chicken directly in it for easy transfer.
- Coat with Flour and Herbs: Transfer the seared chicken to the slow cooker. Add the all-purpose flour, dried thyme, dried rosemary, and 1/2 teaspoon salt. Stir well until the chicken is evenly coated, which will help thicken the stew as it cooks.
- Add Vegetables and Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Pour in the chicken broth and tuck in the bay leaf. Stir everything gently to combine the ingredients without breaking up the chicken.
- Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken and vegetables are tender and the flavors have melded beautifully.
- Finish with Peas and Milk: After the cooking time is complete, add the frozen green peas and milk to the stew. Stir to combine, then cook on high for an additional 10-15 minutes until the peas are warmed through and the stew is creamy. Adjust thickness if desired by adding a bit more flour or chicken broth.
- Season to Taste and Serve: Remove the bay leaf. Taste the stew and adjust the salt and pepper as needed. Serve the stew hot for a comforting and filling meal. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
Notes
- Searing the chicken before slow cooking enhances flavor and texture.
- Adjust the thickness of the stew with additional flour or chicken broth to suit your preference.
- Use bone-in chicken thighs for even richer flavor if desired, though cooking times may be slightly longer.
- Frozen peas are added at the end to keep their color and texture bright and fresh.
- This stew stores well and tastes even better the next day as flavors continue to develop.
Keywords: slow cooker chicken stew, chicken thigh stew, easy chicken stew, slow cooker dinner, comfort food, one pot meal, hearty stew
Find it online: https://dishedbydana.com/slow-cooker-chicken-stew-recipe/
