Description
This Slow Cooker Chicken Stew is a hearty and comforting dish perfect for any day of the week. Tender chicken thighs simmered with carrots, potatoes, and peas in a flavorful herb-infused broth create a satisfying meal that is easy to prepare and packed with home-style goodness.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds chicken thighs, cut into 1-inch pieces
- ½ teaspoon salt, plus more to season
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Vegetables
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes (about 1 pound)
- 1 cup frozen green peas
Liquids and Other Ingredients
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 bay leaf
- ½ cup milk
Instructions
- Prepare the Chicken: In a large skillet over medium heat, heat the olive oil. Toss the chicken pieces with the flour, dried thyme, dried rosemary, and salt. Brown the chicken in the skillet for about 3-4 minutes on each side until golden but not fully cooked. This seals in the juices and adds flavor.
- Add Aromatics and Vegetables: Transfer the browned chicken to the slow cooker. Add minced garlic, diced onion, sliced carrots, and cubed potatoes to the cooker, spreading them evenly over the chicken.
- Add Liquids and Herbs: Pour in the chicken broth and add the bay leaf. Stir gently to combine all ingredients ensuring the chicken is mostly covered by the broth.
- Cook the Stew: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the vegetables are cooked through.
- Finish with Milk and Peas: About 15 minutes before serving, stir in the milk and frozen green peas. Cover and cook for the remaining time until peas are heated through and the stew has thickened slightly. Adjust seasoning with additional salt if needed.
- Serve: Remove the bay leaf before serving. Ladle the stew into bowls and enjoy warm, perfect with crusty bread or over rice.
Notes
- For a thicker stew, mix an additional tablespoon of flour with a little cold water to create a slurry and stir into the slow cooker about 30 minutes before the end of cooking.
- You can substitute chicken breasts for thighs but thighs remain juicier and more flavorful in slow cooking.
- Adjust herbs according to preference; fresh herbs can be added at the end for a brighter flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
