Slow Cooker Chicken Stew
This hearty Slow Cooker Chicken Stew is packed with tender chicken, potatoes, carrots, and peas in a rich, creamy broth; without using any cream. A cozy, comforting meal perfect for chilly days and easy to prep ahead in your slow cooker.
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.
Notes
This stew thickens as it sits. If you want it thinner, stir in more broth. To thicken more, add a cornstarch slurry or extra flour during the last 30 minutes of cooking.