If you’re looking for a comforting hug in a bowl, this Slow Cooker Chicken Stew Recipe is exactly what you need. Tender chunks of chicken simmered slowly with hearty vegetables and fragrant herbs create a rich, satisfying meal that feels like a warm embrace on a chilly day. The beauty of this stew is in its simplicity and the way every ingredient shines through, melding into a dish that is both nourishing and bursting with flavor. Whether you’re new to slow cooking or a seasoned pro, this recipe is a delightful go-to for family dinners or cozy nights in.
Ingredients You’ll Need
The ingredients in this Slow Cooker Chicken Stew Recipe are straightforward but essential, each playing a vital role in building a stew that is flavorful, hearty, and comforting. From the tender chicken thighs to the aromatic herbs and colorful vegetables, everything is selected to complement one another perfectly.
- Chicken thighs (1 ½ pounds): Use boneless pieces for tender, juicy meat that withstands slow cooking beautifully.
- Olive oil (2 tablespoons): Adds a subtle fruity richness and helps sear the chicken for extra flavor.
- All-purpose flour (3 tablespoons): This thickens the stew, giving it that velvety, luxurious texture everyone loves.
- Dried thyme (1 teaspoon): Brings an earthy, herbal note that enhances the overall aroma.
- Dried rosemary (1 teaspoon): Provides a piney, fragrant touch that pairs wonderfully with chicken.
- Salt (½ teaspoon plus more): Essential for seasoning and bringing out the natural flavors of the ingredients.
- Garlic (6 cloves, minced): Offers a robust, savory depth to the dish.
- Onion (1, diced): Adds sweetness and a mellow background flavor as it cooks down.
- Carrots (3, peeled and sliced): Give bright color and a naturally sweet crunch.
- Potatoes (2 large, 1 pound, cut into ½-inch cubes): Create a hearty base that soaks up the stew’s delicious broth.
- Chicken broth (3 cups): The liquid backbone that infuses every bite with savory goodness.
- Bay leaf (1): Adds depth and an aromatic quality to the slow-cooked flavors.
- Milk (½ cup): Added at the end for creaminess without heaviness.
- Frozen green peas (1 cup): Stirred in last for a burst of freshness and vibrant color.
How to Make Slow Cooker Chicken Stew Recipe
Step 1: Prepare and Sear the Chicken
Start by cutting the chicken thighs into 1-inch pieces. Heat the olive oil in a skillet and toss in the chicken. Sear the pieces until they get a golden crust on all sides. This step seals in the juices and adds a wonderful layer of flavor that slow cooking alone can’t achieve.
Step 2: Coat the Chicken with Flour and Herbs
Sprinkle the chicken with the flour, dried thyme, rosemary, and salt, tossing to coat evenly. This coating helps thicken the stew and ensures every bite has a hint of those aromatic herbs that are so comforting.
Step 3: Transfer to Slow Cooker with Veggies
Place the coated chicken in your slow cooker along with the minced garlic, diced onion, carrots, cubed potatoes, and bay leaf. Each veggie adds texture and sweetness, perfectly complementing the savory chicken.
Step 4: Add Broth and Cook
Pour the chicken broth over the mixture, making sure everything is submerged. Cover and cook on low for about 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the vegetables are melt-in-your-mouth soft.
Step 5: Finish with Milk and Peas
About 15 minutes before serving, stir in the milk and frozen peas. The milk enriches the stew with a creamy texture, while the peas give a pop of color and sweetness that brightens every spoonful.
How to Serve Slow Cooker Chicken Stew Recipe
Garnishes
Fresh herbs like chopped parsley or thyme make excellent garnishes, adding a fresh, vibrant note that complements the stew’s deep flavors. A sprinkle of cracked black pepper or a drizzle of good olive oil can also elevate the presentation and taste.
Side Dishes
This stew is hearty enough to be a meal on its own, but pairing it with crusty bread or a warm baguette is pure bliss. The bread is perfect for soaking up every last drop. Alternatively, a light green salad or steamed green beans can offer a refreshing contrast to the rich, comforting stew.
Creative Ways to Present
For a fun twist, serve the Slow Cooker Chicken Stew Recipe in deep bread bowls, turning your meal into an edible masterpiece. You can also ladle it over creamy mashed potatoes or buttered egg noodles for a different but equally irresistible experience.
Make Ahead and Storage
Storing Leftovers
Once the stew has cooled, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 to 4 days, making it a fantastic recipe to enjoy leftovers without losing any of the stew’s comforting qualities.
Freezing
This Slow Cooker Chicken Stew Recipe freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Label well so you can enjoy homemade comfort anytime you need it, just by thawing and reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring often to prevent sticking and to ensure even warming. Avoid boiling after adding milk, to keep the creamy texture silky and smooth. Alternatively, the microwave works fine for quick reheats, just cover loosely and stir halfway through.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts if you prefer, but thighs tend to stay juicier and more flavorful during the long slow cooking process, making them ideal for this stew.
Is it okay to skip the flour?
The flour acts as a thickening agent, but if you want a lighter stew, you can skip it or use a gluten-free alternative like cornstarch, adding it toward the end to thicken.
Can I add other vegetables to this stew?
Absolutely! Feel free to include celery, parsnips, or mushrooms to give your stew more texture and flavor variety. Just adjust the cooking time if you add firmer veggies.
What type of slow cooker is best for this recipe?
Any standard slow cooker will work well, whether it’s a basic model or a programmable one. Just be sure to follow the recommended cooking times for your specific device.
Can I make this stew in advance?
Yes! This stew actually tastes even better the next day as the flavors have time to meld. Prepare it ahead of time and simply reheat when you’re ready to enjoy.
Final Thoughts
There is something truly heartwarming about a Slow Cooker Chicken Stew Recipe that comes together effortlessly and fills your home with such inviting aromas. It’s a recipe you’ll reach for time and again, perfect for busy days and special comforting moments alike. I encourage you to try this beautiful stew and experience the joy of a soulful meal made simple.
Print
Slow Cooker Chicken Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 20 minutes (low) or 3 hours 50 minutes (high)
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Slow Cooker Chicken Stew featuring tender chicken thighs, fresh vegetables, and flavorful herbs, simmered to perfection for a satisfying meal that’s perfect for any day of the week.
Ingredients
Chicken and Seasonings
- 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
- 6 cloves garlic, minced
Vegetables
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes (1 pound)
- 1 cup frozen green peas
- 1 bay leaf
Liquids and Others
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- ½ cup milk
Instructions
- Prepare the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Toss the chicken pieces with 3 tablespoons of all-purpose flour until coated. Brown the chicken in the skillet for 3-4 minutes on each side until golden. Set aside.
- Add Aromatics and Vegetables: In the slow cooker, combine minced garlic, diced onion, sliced carrots, and cubed potatoes. Place the browned chicken on top. Sprinkle with dried thyme, dried rosemary, and ½ teaspoon salt. Add 1 bay leaf.
- Pour Liquids: Pour 3 cups of chicken broth over the ingredients in the slow cooker to cover them partially.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
- Finish the Stew: About 15 minutes before serving, stir in ½ cup of milk and 1 cup frozen green peas. Let it continue cooking on low for the peas to heat through and the stew to thicken slightly.
- Final Seasoning and Serve: Remove the bay leaf. Taste and adjust salt as needed. Serve hot with your preferred side.
Notes
- For a thicker stew, mash a few potato cubes into the broth before adding peas and milk.
- You can substitute chicken thighs with chicken breasts, but thighs keep the stew juicier and more flavorful.
- Fresh herbs can be used instead of dried, just increase the quantity by 1.5 times.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
