Description
This comforting Slow Cooker Chicken Stew features tender chicken thighs simmered with hearty vegetables and fragrant herbs. Slow-cooked to perfection, this stew combines savory chicken, carrots, potatoes, and peas in a creamy broth, making it a perfect warm meal for any day.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, plus more to season
- Black pepper, to season
Vegetables and Broth
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into 1/2-inch cubes (1 pound)
- 3 cups chicken broth
- 1 bay leaf
- 1 cup green peas, frozen
Finishing
- 1/2 cup milk
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper to enhance their flavor before cooking.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat and brown the chicken pieces until they develop a golden crust. This step locks in the juices and adds depth to the stew.
- Coat Chicken: Toss the browned chicken in a mixture of flour, dried thyme, dried rosemary, and salt. This coating will help thicken the stew as it cooks slowly.
- Combine Ingredients: Place the coated chicken, minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Pour in the chicken broth and add the bay leaf for aroma.
- Slow Cook: Cook the stew on low heat for 7-8 hours or on high heat for 3-4 hours until the chicken is tender and the vegetables are cooked through.
- Final Touches: Stir in the frozen peas and milk, then cook for an additional 10-15 minutes to incorporate the flavors fully. Adjust seasoning with more salt and pepper as needed.
- Serve: Remove the bay leaf, taste the stew one last time and adjust the seasoning if necessary, then serve hot and enjoy your hearty chicken stew.
Notes
- For a thicker stew, you can add an extra tablespoon of flour or cornstarch mixed with a little cold water during the final cooking stage.
- Feel free to substitute chicken thighs with chicken breasts, though thighs provide more moisture and flavor.
- If fresh peas are not available, frozen peas work perfectly and are added at the end to preserve their texture.
- You can add other vegetables such as celery or green beans based on your preference.
- To make the stew dairy-free, substitute milk with coconut milk or leave it out entirely.
