Description
This Slow Cooker Chicken Stew is a hearty, comforting dish perfect for chilly days or any time you want a warm, satisfying meal. Tender chicken, fresh vegetables, and aromatic herbs simmer together in a creamy, flavorful broth. Preparing it in a slow cooker makes it effortless while delivering deep, rich flavors.
Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: ~4–6 hours
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt, plus more to season
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes (about 1 pound)
- 3 cups chicken broth
- 1 bay leaf
- ½ cup milk
- 1 cup frozen green peas
- Black pepper, to taste
Instructions
- Prepare the Chicken: In a large bowl, toss the chicken pieces with the flour, thyme, rosemary, and ½ teaspoon salt until evenly coated.
- Sear the Chicken (Optional): Heat olive oil in a skillet over medium-high heat. Brown the chicken pieces on all sides for 3–4 minutes. This step adds extra flavor but can be skipped for convenience.
- Add Ingredients to Slow Cooker: Transfer the chicken to the slow cooker. Add garlic, onion, carrots, potatoes, chicken broth, and bay leaf. Stir to combine.
- Cook the Stew: Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until the chicken is tender and the vegetables are cooked through.
- Finish with Milk and Peas: About 15 minutes before serving, stir in the milk and frozen peas. Adjust seasoning with salt and black pepper. Continue cooking until heated through.
- Serve: Remove the bay leaf before serving. Ladle the stew into bowls and enjoy warm with crusty bread or over rice.
Serving Suggestions
Serve with warm crusty bread, over mashed potatoes, or alongside steamed rice. Garnish with fresh parsley for extra flavor and color.
Pro Tips
Searing the chicken before slow cooking enhances the flavor but isn’t required. Cut vegetables evenly to ensure they cook at the same rate. For a creamier stew, you can add an extra ¼ cup of milk or a splash of heavy cream at the end.
Variations
Add celery or parsnips for extra vegetables. Substitute chicken breasts if you prefer leaner meat. For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
FAQs
Q1. Can I use frozen chicken thighs?
Yes, but increase cooking time slightly to ensure the chicken reaches a safe internal temperature of 165°F.
Q2. Can I make this stew in the oven instead of a slow cooker?
Yes, combine all ingredients in a covered oven-safe pot and bake at 325°F (160°C) for 1.5–2 hours until chicken and vegetables are tender.
Q3. Can I prepare this stew ahead of time?
Yes, it stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Q4. Can I add more vegetables?
Absolutely! Green beans, corn, or bell peppers can be added in the last hour of cooking.
Q5. Can I make it dairy-free?
Yes, substitute the milk with coconut milk or unsweetened almond milk for a dairy-free version.
Nutrition Facts (Per Serving, 4 servings)
Calories: ~350 kcal
Protein: 30 g
Carbohydrates: 25 g
Fat: 15 g
Saturated Fat: 3 g
Sodium: 550 mg
Conclusion
This Slow Cooker Chicken Stew is a comforting, effortless meal that combines tender chicken, flavorful herbs, and hearty vegetables in a creamy broth. Perfect for weeknight dinners or meal prep, it’s a versatile dish that everyone will love.