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
Scale
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.
