If you are craving comfort food that warms you from the inside out, this Slow Cooker Chicken Stew with Potatoes, Carrots, and Peas Recipe is a must-try. It delivers tender chicken thighs melting in a rich, savory broth, brightened by sweet carrots and vibrant peas, while the potatoes soak up all the delicious flavors. This stew is a vibrant harmony of herbs and hearty ingredients, slow-cooked to perfection with minimal effort, making it a perfect go-to dish for cozy family dinners or feeding a crowd without fuss.
Ingredients You’ll Need
This recipe shines in its simplicity yet remarkable depth of flavor. Each ingredient plays a key role, from aromatic herbs to fresh vegetables, combining to create a stew that is both heartwarming and balanced in texture and color.
- Sea salt (1 ½ teaspoons): Enhances and balances all the flavors in the stew.
- Paprika (1 teaspoon): Adds subtle smoky warmth and a gentle hue.
- Dried rosemary (1 teaspoon, crushed): Brings a woodsy aroma that pairs beautifully with chicken.
- Dried thyme (1 teaspoon): Offers earthy, lemony notes for depth.
- Dried marjoram (½ teaspoon): Adds a sweet, delicate herbal fragrance.
- Dried sage (½ teaspoon): Complements the chicken with its savory, slightly peppery taste.
- Freshly ground black pepper (½ teaspoon): Provides a gentle heat to enliven the stew.
- Boneless skinless chicken thighs (2 ½ pounds): Tender and juicy pieces that soak up all the seasonings.
- Vegetable oil (2 tablespoons plus extra): Perfect for searing the chicken and sautéing aromatics.
- Diced onion (1 cup): Adds sweetness and body to the stew base.
- Celery (2 ribs, chopped): Offers fresh, crisp notes and texture contrast.
- Minced garlic (2 teaspoons): Infuses the dish with savory richness.
- Tomato paste (1 tablespoon): Deepens the stew’s flavor with a concentrated tomato sweetness.
- Dry white wine (¾ cup): Adds tangy brightness and complexity.
- Low sodium chicken broth (4 cups): Forms the comforting, flavorful base of the stew.
- Baby red potatoes (1 pound, cut into ½-inch pieces): Bring hearty texture and soak up all the juices.
- Carrots (3 to 4 medium, sliced ¼ inch thick): Provide natural sweetness and color.
- Bay leaves (2): Impart subtle herbal depth.
- Water (2 tablespoons): Used to blend with cornstarch for thickening.
- Cornstarch (2 tablespoons): Helps create a luscious stew consistency.
- Frozen peas (1 cup): Add bursts of green freshness without additional prep.
- Fresh minced parsley (2 to 3 tablespoons): Brightens and finishes the stew wonderfully.
How to Make Slow Cooker Chicken Stew with Potatoes, Carrots, and Peas Recipe
Step 1: Prepare the Seasoning Mix
Start by combining sea salt, paprika, rosemary, thyme, marjoram, sage, and black pepper in a small bowl. This aromatic blend is the backbone of our stew’s flavor profile, allowing every bite to be infused with herbal richness.
Step 2: Brown the Chicken
Heat vegetable oil in a nonstick skillet over medium-high heat. Sear half the chicken pieces, seasoned with part of the spice mixture, until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the chicken to your slow cooker. Repeat with the remaining chicken, adding more oil and seasoning. Browning the chicken first seals in juices and builds a delightful base flavor for the stew.
Step 3: Sauté the Aromatics and Deglaze
In the same skillet, add extra oil if needed and toss in diced onion, celery, and garlic. Cook until softened, stirring occasionally to release their sweetness. Stir in tomato paste to deepen the flavor, then pour in the white wine, bringing it to a boil while scraping the pan to lift all those flavorful browned bits. Pour this mixture over the chicken in the slow cooker to marry all the aromas.
Step 4: Add Broth, Vegetables, and Seasonings
Pour in the chicken broth, then carefully layer potatoes and carrots on top without stirring, sprinkling the remaining spice mix over everything. Tuck bay leaves into the liquid. Cover and cook on low for 4 to 5 hours until chicken and vegetables are tender and the flavors meld beautifully. The slow cooker does the magic here, turning simple ingredients into comfort food gold.
Step 5: Thicken and Add Peas and Parsley
Switch the slow cooker to high. Whisk water and cornstarch until smooth, then stir gently into the stew to thicken. Toss in frozen peas and fresh parsley, cover, and cook for another 15 to 20 minutes. This finishing stage adds fresh color and bright flavors to balance the stew’s richness perfectly. Finally, discard the bay leaves before serving.
How to Serve Slow Cooker Chicken Stew with Potatoes, Carrots, and Peas Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few twists of cracked black pepper on top makes a simple, fresh garnish that complements the stew’s deep flavors. You can also add a dollop of sour cream or a scattering of grated Parmesan for a creamy touch that elevates the dish.
Side Dishes
This Slow Cooker Chicken Stew with Potatoes, Carrots, and Peas Recipe stands beautifully on its own, but for a heartier meal, serve with crusty bread to soak up the luscious broth or a simple green salad dressed with lemon for a refreshing contrast.
Creative Ways to Present
For an elegant twist, serve the stew in rustic bread bowls or over creamy mashed potatoes. Alternatively, ladle it atop warm buttered egg noodles. These options turn the stew into a special dish perfect for entertaining or enjoying a cozy night in with extra comfort.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next day’s meal even more delightful. Just be sure to cool it slightly before refrigerating.
Freezing
You can freeze this stew for up to 3 months. Place cooled stew in freezer-safe containers or heavy-duty zip-top bags. For best results, add peas fresh after thawing and reheating to maintain their bright color and texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. If the stew has thickened too much in the fridge, add a splash of chicken broth or water to loosen it. Avoid reheating in the microwave for best texture.
FAQs
Can I use chicken breasts instead of thighs?
Chicken thighs work best because they stay tender and juicy during the long cooking process, but you can use breasts if you prefer. Just be careful not to overcook as breasts can dry out more easily.
Is it necessary to brown the chicken first?
Browning adds wonderful flavor and texture, but if you’re short on time, you can skip it. The stew will still be delicious, but with a slightly different depth of flavor.
Can I make this stew without wine?
Absolutely! You can substitute additional chicken broth or a splash of apple cider vinegar for acidity and tanginess, though the wine does add a lovely complexity.
What if I don’t have a slow cooker?
This recipe includes stovetop directions as well. Simply simmer in a heavy pot or Dutch oven on low heat, following the same steps, until the chicken and vegetables are tender.
How do I make the stew thicker?
The cornstarch slurry added late in cooking is key to achieving a nice thick stew. Make sure to mix the slurry well before stirring it into the hot liquid and allow it time to thicken before serving.
Final Thoughts
If you want a dish that feels like a warm hug on a chilly day, the Slow Cooker Chicken Stew with Potatoes, Carrots, and Peas Recipe is calling your name. Easy to prepare, packed with flavor, and wonderfully versatile, this stew is a keeper for weeknight meals or anytime you want cozy comfort food without stress. Give it a try and savor every delicious bite!
Print
Slow Cooker Chicken Stew with Potatoes, Carrots, and Peas Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Slow Cooker Chicken Stew features tender chicken thighs simmered with baby red potatoes, carrots, and aromatic herbs in a rich broth enhanced by white wine. Perfect for a comforting meal, this stew is cooked low and slow to bring out deep, savory flavors, with a luscious thickened finish and a pop of fresh peas and parsley.
Ingredients
Seasoning Mix
- 1 ½ teaspoons sea salt
- 1 teaspoon paprika
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon dried sage
- ½ teaspoon freshly ground black pepper
Chicken and Vegetables
- 2 ½ pounds boneless skinless chicken thighs (trimmed of fat and cut into bite-size pieces)
- 2 tablespoons vegetable oil (plus additional as needed)
- 1 cup diced white or yellow onion
- 2 ribs celery (chopped)
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- ¾ cup dry white wine (like pinot gris or sauvignon blanc)
- 4 cups low sodium chicken broth
- 1 pound baby red potatoes (unpeeled, cut into ½-inch pieces)
- 3 to 4 medium carrots (peeled and sliced ¼ inch thick)
- 2 bay leaves
- 1 cup frozen peas (no need to thaw)
- 2 to 3 tablespoons fresh minced parsley
Thickening
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- Prepare Seasoning Mix: Combine the sea salt, paprika, dried rosemary, dried thyme, dried marjoram, dried sage, and freshly ground black pepper in a small bowl. Set aside for use throughout cooking.
- Brown Chicken (Slow Cooker Method): Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken pieces and sprinkle with 2 teaspoons of the seasoning mix. Sauté until golden brown on all sides, about 3 to 4 minutes. Using a slotted spoon, transfer the browned chicken to a 6-quart slow cooker. Repeat with the remaining chicken, seasoning with another 2 teaspoons, and add to the slow cooker. Reserve the remaining seasoning mix for later.
- Sauté Vegetables and Deglaze: Add more oil to the skillet if needed, then sauté the diced onion, chopped celery, and minced garlic, stirring occasionally, until softened but not browned. Stir in the tomato paste until well combined. Pour in the white wine and increase heat to bring the mixture to a boil, scraping up any flavorful browned bits from the bottom of the pan. Pour this mixture into the slow cooker over the chicken.
- Add Broth, Vegetables, and Herbs: Pour in the low sodium chicken broth. Layer the baby red potatoes and sliced carrots on top without stirring. Sprinkle the remaining seasoning mix over the vegetables, and tuck in the bay leaves into the liquid. Cover and cook on LOW for 4 to 5 hours, or until the chicken is tender and the vegetables are cooked through. The liquid will rise and cover everything as it cooks.
- Thicken and Finish: Set the slow cooker to HIGH. Whisk together water and cornstarch in a small bowl until smooth. Stir the mixture into the stew to thicken the broth. Add frozen peas and fresh minced parsley, stir gently, then cover and cook for an additional 15 to 20 minutes until the stew slightly thickens. Remove and discard bay leaves before serving.
- Alternate Stovetop Method – Brown Chicken: Heat vegetable oil in a Dutch oven over medium-high heat. Brown half the chicken sprinkled with 2 teaspoons seasoning mix for 3 to 4 minutes until golden. Transfer to a plate and repeat with remaining chicken and seasoning. Reserve leftover seasoning.
- Sauté Vegetables and Deglaze (Stovetop): Add more oil if needed, sauté onions, celery, and garlic until softened. Stir in tomato paste and cook until combined. Add white wine and boil, scraping up browned bits. Then add chicken broth, potatoes, carrots, and all browned chicken. Sprinkle remaining seasoning and tuck in bay leaves. Bring to a low boil, reduce heat to LOW, cover and simmer for about 1 hour until chicken and vegetables are tender.
- Thicken and Finish (Stovetop): Whisk water and cornstarch, stir into stew, then add peas and parsley. Bring to low boil, then reduce heat and simmer, stirring often until thickened, about 10 minutes. Remove and discard bay leaves before serving.
Notes
- You can use either boneless skinless chicken thighs or breasts, but thighs offer more flavor and tenderness.
- If white wine is unavailable, substitute with additional chicken broth or a dry vermouth.
- For thicker stew, let it cook longer uncovered toward the end to reduce liquid further.
- Frozen peas are added at the end to retain their color and texture.
- The herb and spice blend can be adjusted to preference; fresh herbs may be used but adjust quantities accordingly.
- This recipe offers stovetop alternative cooking instructions for flexibility.
- Ensure to discard bay leaves before serving to avoid bitterness.
