There’s nothing quite like a warm, cozy bowl of chicken stew on a chilly day. And when it’s made in the slow cooker? Even better! This Slow Cooker Chicken Stew is creamy, hearty, and packed with tender chicken, potatoes, and veggies; all without any heavy cream. It’s a comforting dinner you can prep in minutes and forget about until it’s time to eat.
Perfect for a busy weekday or lazy weekend, this set-it-and-forget-it meal delivers flavor and satisfaction with minimal effort. Plus, it’s an easy way to feed the whole family something wholesome and nourishing.
Why You’ll Love This Recipe:
- Creamy without cream – thanks to a simple combo of flour and milk.
- Budget-friendly – made with affordable, everyday ingredients.
- One pot comfort – everything cooks together for maximum flavor.
- Freezer-friendly – stash leftovers for a quick dinner anytime.
Ingredients You’ll Need:
Here’s a quick rundown of the ingredients for this chicken stew. The full list with exact measurements is in the printable recipe card below!
- Chicken thighs – tender, juicy, and full of flavor.
- Potatoes & carrots – hearty vegetables that soak up the stew flavor.
- Onion & garlic – for an aromatic base.
- Flour – helps thicken the stew naturally.
- Milk – just a splash adds creaminess without the heaviness.
- Dried herbs – thyme and rosemary bring that comforting home-cooked taste.
- Chicken broth – for that savory base.
- Frozen peas – stirred in at the end for color, sweetness, and texture.
How to Make Chicken Stew in the Slow Cooker
1Brown the chicken – Start by seasoning and searing your chicken in a skillet. This adds depth of flavor.
2Layer in the slow cooker – Add flour and herbs to coat the chicken, then toss in all the chopped vegetables and pour in the broth.
3Cook low and slow – Let the stew simmer for hours until everything is perfectly tender.
4Add milk and peas – Right before serving, stir in milk and peas and let them heat through.
5Taste and adjust – Add more seasoning or broth if needed, then serve!
Serving Suggestions:
This stew is perfect as-is, but it’s also great served over a scoop of white rice or with crusty bread on the side for dipping. Don’t forget a sprinkle of fresh parsley or cracked black pepper on top for that finishing touch!
Storing & Reheating:
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Slow Cooker Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs diced into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt plus more to taste
- 6 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and sliced
- 2 large potatoes 1 pound, diced into 1/2-inch cubes
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup frozen green peas
- Black pepper to taste
Instructions
- Season the diced chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 4-5 minutes, until browned on all sides. (You don’t need to cook it through.)
- Transfer the seared chicken to your slow cooker. Sprinkle in the flour, thyme, rosemary, and 1/2 teaspoon of salt. Stir to coat the chicken.
- Add garlic, onion, carrots, and potatoes. Pour in the chicken broth and add the bay leaf. Stir to combine.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until vegetables are tender and chicken is cooked through.
- Stir in the milk and frozen peas. Cook for an additional 10-15 minutes on high until the peas are heated through and the stew is creamy.
- Taste and adjust seasoning with more salt and black pepper as needed. Serve warm.
