Description
This Slow Cooker Chicken Stew is a hearty and comforting meal perfect for any day. Tender chicken thighs are seared then slow-cooked with a medley of vegetables, herbs, and a flavorful broth until perfectly cooked. Finished with sweet peas and creaminess from milk, this stew offers a rich, satisfying bowl of warmth that’s easy to prepare and ideal for busy schedules.
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
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes (about 1 pound), cut into 1/2-inch cubes
- 1 cup frozen green peas
Liquids and Other
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
Instructions
- Prepare the Chicken: Place chicken thighs on a cutting board and dice into 1-inch pieces. Season generously with salt and pepper to enhance flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned on all sides, not fully cooked but seared to lock in flavor. If your slow cooker has a stovetop-safe pot, you can sear directly in the removable pot.
- Coat with Flour and Herbs: Transfer the seared chicken pieces into the slow cooker. Sprinkle with flour, dried thyme, rosemary, and 1/2 teaspoon salt. Stir well to coat the chicken thoroughly with the flour and herbs mixture.
- Add Vegetables & Broth: Add minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Stir to mix all ingredients. Pour in the chicken broth and add the bay leaf for added aroma.
- Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked and tender.
- Finish with Peas and Milk: Approximately 10-15 minutes before serving, add the frozen green peas and milk to the slow cooker. Stir well and cook on high until the peas are warmed through. Adjust the stew thickness by adding more flour to thicken or a splash of broth to thin it as preferred.
- Season and Serve: Taste the stew and adjust salt and black pepper to your liking. Serve hot, optionally garnished with fresh herbs or crusty bread on the side.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for later enjoyment.
Notes
- Searing the chicken before slow cooking adds depth of flavor but can be skipped if short on time.
- You can swap chicken thighs with breasts, but thighs provide more moisture and flavor.
- Adjust the thickness of the stew at the end by either adding more flour to thicken or broth to thin.
- Frozen peas are added last to maintain their texture and color.
- For a creamier stew, you can substitute milk with a splash of cream or coconut milk.
- Fresh herbs like parsley or thyme sprinkled over the stew before serving make a lovely garnish.
