Description
A hearty and comforting Slow Cooker Chicken Stew perfect for a cozy meal, packed with tender chicken thighs, fresh vegetables, and fragrant herbs. This stew is slow-cooked to perfection, allowing flavors to meld beautifully, resulting in a rich and satisfying dish that serves four.
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
- 1/2 cup milk
Instructions
- Prepare the Chicken: In a large bowl, toss the chicken thigh pieces with flour, dried thyme, dried rosemary, salt, and freshly ground black pepper until evenly coated. This will help thicken the stew and add flavor to the chicken.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 3-4 minutes. This step helps develop the base flavor of the stew.
- Brown the Chicken: Add the coated chicken pieces to the skillet and brown them lightly on all sides for about 5-7 minutes. This will enhance the flavor and texture before slow cooking.
- Assemble in Slow Cooker: Transfer the browned chicken along with sautéed garlic and onions into the slow cooker. Add sliced carrots, diced potatoes, bay leaf, and pour in the chicken broth. Stir to combine all ingredients.
- Cook the Stew: Cover and cook on low for 6 to 7 hours or on high for about 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- Add Peas and Milk: In the last 30 minutes of cooking, stir in the frozen green peas and milk to add creaminess and color. Adjust seasoning with salt and pepper to taste.
- Serve: Remove the bay leaf, give the stew a good stir, and serve hot with crusty bread or over rice for a fulfilling meal.
Notes
- For a thicker stew, you can add an extra tablespoon of flour when coating the chicken or reduce some broth after cooking.
- Using bone-in chicken thighs can add more flavor but will require a slightly longer cooking time.
- Customize the stew by adding other vegetables like celery or mushrooms as desired.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- If dairy-free, substitute milk with coconut milk or a plant-based milk alternative.
