Description
This Slow Cooker Chicken Stew is a hearty and comforting meal perfect for cozy days. Tender chicken thighs are browned and simmered with vegetables and herbs in a flavorful broth, then finished with creamy milk and sweet green peas for a rich, satisfying stew that serves the whole family.
Ingredients
Scale
Chicken and Seasonings
- 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, cut into 1/2-inch cubes (1 pound)
- 1 cup green peas, frozen
Liquids and Others
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
Instructions
- Season the Chicken: Season the chicken pieces with salt and black pepper to add flavor and prepare for browning.
- Brown the Chicken: Heat olive oil in a skillet over medium heat and brown the chicken pieces on all sides to develop depth of flavor and seal in juices.
- Toss with Flour and Herbs: In a bowl, toss the browned chicken with all-purpose flour, dried thyme, dried rosemary, and an additional 1/2 teaspoon salt. This will help thicken the stew and infuse herbal notes.
- Add Ingredients to Slow Cooker: Place the chicken along with minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Pour in the chicken broth and add the bay leaf for aromatics.
- Cook the Stew: Cover and cook on low for 7-8 hours or on high for 3-4 hours until the chicken is tender and vegetables are cooked through.
- Add Peas and Milk: Stir in the frozen green peas and milk, then cook for an additional 10-15 minutes to warm through and create a creamy texture.
- Season and Serve: Remove the bay leaf, adjust seasoning with salt and pepper as needed, then ladle the stew into bowls and serve warm.
Notes
- For an extra thick stew, use less broth or cook uncovered during the last 30 minutes to reduce liquid.
- You can substitute chicken thighs with boneless, skinless chicken breasts but expect slightly less tender results.
- Feel free to add other vegetables like celery or parsnips for variety.
- Leftovers store well and often taste better the next day after flavors meld.
- To make it dairy-free, substitute milk with coconut milk or another plant-based milk.
