Description
This Slow Cooker Chicken Stew is a hearty, comforting dish perfect for a cozy meal. Tender chicken thighs are seared and coated with herbs and flour before slow cooking with vegetables and chicken broth, resulting in a flavorful, rich stew. The addition of milk and green peas towards the end adds creaminess and a pop of fresh color, making it a balanced and delicious slow-cooked meal.
Ingredients
Scale
Chicken and Coating
- 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 (about 1 pound)
- 1 cup green peas, frozen
Liquids and Seasonings
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper evenly to ensure they are well-flavored before cooking.
- Sear the Chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces and brown them on all sides to develop flavor and color, about 3-5 minutes. This step locks in moisture and adds depth to the stew.
- Coat Chicken: In a mixing bowl, toss the browned chicken pieces with flour, dried thyme, dried rosemary, and 1/2 teaspoon salt until they are evenly coated. This coating helps thicken the stew as it cooks.
- 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, which will infuse the stew with a subtle aromatic flavor.
- Cook Stew: Cover the slow cooker and cook on the low setting for 7 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and the vegetables are cooked through.
- Final Touches: Stir in the frozen green peas and milk. Continue cooking for an additional 10 to 15 minutes on low until the peas are heated through and the stew is creamy. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve: Remove the bay leaf, give the stew a final stir to blend all flavors, and serve hot for a comforting, satisfying meal.
Notes
- For a thicker stew, you can increase the flour coating or cook uncovered in the last hour to reduce liquid.
- If you prefer a dairy-free version, substitute the milk with coconut milk or an alternative plant-based milk.
- Using chicken thighs keeps the meat moist and flavorful compared to chicken breasts which can dry out in slow cooking.
- Feel free to add other vegetables like celery or parsnips for additional flavor and texture.
