Slow Cooker Chicken Stew Recipe
Chicken stew is one of those hearty, comforting meals that is perfect for a cozy night in. This slow cooker chicken stew recipe is easy to prepare and packs in tons of flavor, thanks to ingredients like garlic, thyme, rosemary, and a splash of milk for creaminess. Tender pieces of chicken, potatoes, and carrots come together beautifully in a warm, savory broth, making this stew a hit for both weeknight dinners and lazy weekends.
Whether you’re new to slow cooking or looking for a new stew recipe to add to your rotation, this slow cooker chicken stew is a must-try. It’s a simple, set-it-and-forget-it meal that lets you come home to a hearty dish with minimal effort.
Why You’ll Love This Recipe
- Easy to Prepare: Just a little prep work and your slow cooker does the rest!
- Hearty and Nutritious: Packed with vegetables, chicken, and a savory broth.
- Perfect for Leftovers: This stew tastes even better the next day, making it ideal for meal prepping.
Now, let’s get into the details on how to prepare this delicious slow cooker chicken stew.
Ingredients
- 2 tablespoons olive oil – To sear the chicken for added flavor.
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces – Boneless, skinless chicken thighs are perfect for stew because they remain tender during the slow cooking process.
- 3 tablespoons all-purpose flour – Helps to thicken the stew.
- 1 teaspoon dried thyme – Adds a subtle earthy flavor.
- 1 teaspoon dried rosemary – Complements the thyme with a fragrant, woodsy aroma.
- 1/2 teaspoon salt, plus more to season – Enhances the flavors.
- 6 cloves garlic, minced – Provides a robust garlic flavor.
- 1 onion, diced – Adds a mild sweetness as it cooks down.
- 3 carrots, peeled and sliced – Adds sweetness and color to the stew.
- 2 large potatoes, cut into 1/2-inch cubes (about 1 pound) – Adds heartiness and texture.
- 3 cups chicken broth – The base for the stew that ties everything together.
- 1 bay leaf – Adds depth of flavor to the broth.
- 1/2 cup milk – Gives the stew a creamier texture.
- 1 cup green peas, frozen – Adds a pop of color and sweetness.
- Black pepper, to season – Finishes the dish with a hint of spice.
Instructions
Step 1: Prep and Brown the Chicken
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper, then toss them in the flour to coat evenly.
- Once the oil is hot, brown the chicken pieces in batches, searing each side until golden brown (about 2-3 minutes per side). This step is crucial for building flavor.
- Transfer the browned chicken to your slow cooker.
Step 2: Prepare the Vegetables
- In the same skillet, add a little more oil if needed, then sauté the diced onions for about 3 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Transfer the onions and garlic to the slow cooker, along with the carrots and potatoes.
Step 3: Add Broth and Seasonings
- Pour the chicken broth into the slow cooker, making sure the vegetables and chicken are submerged.
- Stir in the thyme, rosemary, and bay leaf. Add a pinch more salt and pepper to taste.
Step 4: Slow Cook
- Cover the slow cooker and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
Step 5: Add the Final Ingredients
- About 30 minutes before the stew is done, stir in the milk and frozen peas. Let the stew cook for the remaining time to allow the peas to heat through.
- Discard the bay leaf before serving.
Step 6: Serve
Ladle the stew into bowls and garnish with a sprinkle of fresh herbs if desired. Serve with crusty bread on the side for a complete meal.
Tips for the Perfect Chicken Stew
- Searing the Chicken: While you can skip browning the chicken, taking the time to sear it will add a deeper, more developed flavor to the stew.
- Thickening the Stew: If you prefer a thicker stew, you can mix a slurry of 1 tablespoon of flour with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
- Vegetable Variations: Feel free to add or substitute other vegetables such as celery, parsnips, or sweet potatoes.
- Storage: This stew stores beautifully in the refrigerator for up to 3 days. You can also freeze it for up to 3 months—just leave out the peas and add them fresh when reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. However, chicken thighs are recommended because they are more forgiving in slow cooking and won’t dry out as easily.
How do I make this stew gluten-free?
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener.
Can I make this recipe on the stovetop instead of a slow cooker?
Absolutely! You can make this stew on the stovetop by simmering everything in a large pot. After browning the chicken, combine all the ingredients and simmer over low heat for about 1 1/2 hours, or until the chicken is tender and the vegetables are cooked through.
What can I serve with this chicken stew?
This stew pairs wonderfully with crusty bread, biscuits, or even over a bed of mashed potatoes or rice for a more filling meal.
Can I add other herbs or spices?
Feel free to customize the flavor to your liking! Fresh parsley, bay leaves, or even a pinch of smoked paprika can add interesting layers of flavor to the stew.
This Slow Cooker Chicken Stew is not only flavorful but also versatile and easy to make. With minimal effort, you’ll have a hearty, nutritious meal that’s perfect for any time of the year. Whether you’re meal prepping for the week or feeding a crowd, this stew will surely become a family favorite!