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
Scale
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.
