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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe
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★★★★★

4.7 from 11 reviews

A hearty and comforting Slow Cooker Chicken Stew packed with tender chicken thighs, fresh vegetables, and aromatic herbs. Perfect for a cozy meal, this stew requires minimal prep and slowly simmers to develop rich flavors, making it an easy and satisfying dish for any day of the week.

Ingredients

Scale

Meat and Seasonings

  • 1 1/2 pounds chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon salt, plus more to season
  • Black pepper, to season
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Vegetables and Aromatics

  • 6 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 large potatoes, cut into ½-inch cubes (1 pound)
  • 1 cup green peas, frozen

Liquids and Fat

  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1/2 cup milk
  • 1 bay leaf
  • 3 tablespoons all-purpose flour

Instructions

  1. Prepare the Chicken: Place chicken thighs on a cutting board and cut into 1-inch pieces. Season generously with salt and black pepper to enhance the flavor before cooking.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 4-5 minutes, browning on all sides. This step adds depth of flavor by caramelizing the surface. The chicken does not need to be fully cooked through at this stage.
  3. Combine in Slow Cooker: Transfer the seared chicken to the slow cooker. Add the flour, dried thyme, dried rosemary, and salt, stirring well to coat the chicken evenly with the flour and herbs.
  4. Add Vegetables and Broth: Mix in the minced garlic, diced onion, sliced carrots, and cubed potatoes. Pour in the chicken broth and add the bay leaf, ensuring all ingredients are well combined.
  5. Cook Slowly: Cover the slow cooker and cook on the low setting for 7-8 hours or on high for 3-4 hours. This slow cooking process tenderizes the chicken and infuses flavors throughout the stew.
  6. Finish with Peas and Milk: After cooking, stir in the frozen green peas and milk. Continue cooking on high for an additional 10-15 minutes until the peas are heated through. Adjust the stew’s thickness by adding more flour if too thin, or more chicken broth if too thick.
  7. Season to Taste: Taste the stew and add more salt and pepper as needed to suit your preferences.
  8. Serve and Store: Serve the stew hot for a delicious meal. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Notes

  • To thicken the stew, mix a small amount of flour with cold water to make a slurry and stir it in, then cook for a few minutes until thickened.
  • If your slow cooker has a removable pot that is stovetop safe, you can sear the chicken directly in it for easy cleanup.
  • You may substitute chicken thighs with chicken breasts, but thighs provide more flavor and tenderness.
  • Frozen peas can be added directly without thawing.
  • Adjust cooking times if your slow cooker runs hot or cold.
  • This stew freezes well; thaw overnight in the fridge before reheating.

Nutrition

Keywords: slow cooker chicken stew, easy chicken stew recipe, healthy chicken stew, slow cooker dinner, comforting stew

Find it online: https://deliciousdishspot.com/slow-cooker-chicken-stew-recipe/