Hey there, friends! Today, I’m sharing one of my all-time favorites: slow cooker chicken stew. If you’re like me and constantly juggling a thousand things (sometimes dropping a few), then you’re going to appreciate the simplicity of this comforting dish. It’s like giving yourself a cozy culinary hug without having to babysit the stove. Just toss everything into your slow cooker, walk away, and come back to a home that smellsheavenly!
And if you’re in the mood for something just as comforting in the morning, check out my breakfast potatoes recipe that pairs beautifully with almost anything. Now, let’s dive into why you’ll adore this chicken stew.
Why you’ll love this recipe
This slow cooker chicken stew is perfect for those hectic days when time is not on your side. Here’s why you’ll fall head over heels for this recipe:
- Minimal Prep: You only need about 20 minutes to get everything into the slow cooker. That’s quicker than an episode of your favorite sitcom!
- Hearty and Filling: Packed with chicken, carrots, and potatoes, it’s a meal that satisfies.
- Flavorful Fun: The herbs and garlic create a rich taste that feels like you’ve been cooking for hours.
- Family-Friendly: Even the pickiest eaters will find it hard to resist.
- Versatile: You can easily tweak the veggies or spices based on what you’ve got at home.
Ingredients
Here’s what you’ll need to make this delicious stew:
- 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
- 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
- 1/2 cup milk
- 1 cup green peas, frozen
- Black pepper, to season
Step-by-step instructions
Brown the chicken
Start by heating up the olive oil in a large skillet over medium-high heat. Season the chicken pieces with a pinch of salt and pepper, then brown them on all sides. Be sure not to overcrowd the pan—patience is key here. Once browned, remove the chicken and set it aside.
Assemble the stew
In your slow cooker, mix the flour, thyme, rosemary, and 1/2 teaspoon of salt. Add the garlic, onion, carrots, potatoes, chicken, and bay leaf. This combination is where the magic happens!
Cook to perfection
Pour the chicken broth over the ingredients. Cover and cook, either on low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the veggies are tender.
Finish it off
About 30 minutes before you’re ready to serve, stir in the milk and green peas. This is the final touch that brings everything together. Don’t forget to season with a little pepper! Discard the bay leaf before serving.
Recipe tips & variations
Feel free to play around with this recipe!
- Different Veggies:Try adding mushrooms or swapping potatoes for butternut squash.
- Spice It Up:A dash of red pepper flakes can add a nice kick if you like it spicy.
- Herb Swap:Fresh herbs can be used instead of dried; just triple the amount for equivalent flavor.
- Creamy Option:For a richer stew, replace the milk with heavy cream.
Storage & reheating
Got leftovers? Lucky you! Store the stew in airtight containers in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.
To reheat, just warm it up on the stove over medium heat until it’s hot all the way through. In a pinch, the microwave works too, just keep an eye on it to prevent overheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, just note that chicken breasts might dry out a bit more easily. Keep an eye on the cooking time!
Is it okay to use fresh peas instead of frozen?
Yes, fresh peas are a great option. Just add them during the last 10 minutes of cooking rather than the last 30.
Can this stew be made gluten-free?
Swap out the all-purpose flour with a gluten-free alternative, like rice flour, and check that your chicken broth is labeled gluten-free.
What if I don’t have a slow cooker?
No worries! You can simmer this stew over low heat on the stovetop for about 1-2 hours, stirring occasionally to make sure everything cooks evenly.
Recipes you may like
Looking for more slow cooker delights? Here are a few you might enjoy:
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe – Easy & Crispy
- Breakfast Pizza Recipe – Easy & Cheesy
There you have it, folks! I hope this slow cooker chicken stew becomes a favorite in your kitchen just as it is in mine. Let me know how it turns out for you, and happy cooking!
Print
Slow Cooker Chicken Stew
- Total Time: 6-8 hours 20 minutes
- Yield: 6 servings 1x
Description
A comforting slow cooker chicken stew that’s easy to prepare and packed with flavor.
Ingredients
- 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
- 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
- 1/2 cup milk
- 1 cup green peas, frozen
- Black pepper, to season
Instructions
- Start by heating up the olive oil in a large skillet over medium-high heat. Season the chicken pieces with a pinch of salt and pepper, then brown them on all sides. Be sure not to overcrowd the pan—patience is key here. Once browned, remove the chicken and set it aside.
- In your slow cooker, mix the flour, thyme, rosemary, and 1/2 teaspoon of salt. Add the garlic, onion, carrots, potatoes, chicken, and bay leaf. This combination is where the magic happens!
- Pour the chicken broth over the ingredients. Cover and cook, either on low for 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the veggies are tender.
- About 30 minutes before you’re ready to serve, stir in the milk and green peas. This is the final touch that brings everything together. Don’t forget to season with a little pepper! Discard the bay leaf before serving.
Notes
- Different Veggies: Try adding mushrooms or swapping potatoes for butternut squash.
- Spice It Up: A dash of red pepper flakes can add a nice kick if you like it spicy.
- Herb Swap: Fresh herbs can be used instead of dried; just triple the amount for equivalent flavor.
- Creamy Option: For a richer stew, replace the milk with heavy cream.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg