Slow Cooker Chicken Stew is the ultimate comfort dish, featuring tender chicken, hearty vegetables, and a savory, creamy broth that warms you from the inside out. Ideal for busy days, this recipe allows you to let your slow cooker do most of the work. By the time you’re ready to serve, you’ll have a rich, thick stew packed with wholesome flavors and textures.
Why This Recipe Works
This Slow Cooker Chicken Stew brings together hearty ingredients like chicken, potatoes, carrots, and peas, with aromatic herbs like thyme and rosemary to elevate the flavor. Browning the chicken first enhances the depth, while the slow cooker ensures everything becomes perfectly tender. A touch of milk at the end adds creaminess without overwhelming the flavor, making this stew balanced and cozy.
What You’ll Need for This Recipe
Olive Oil (2 tbsp): For browning the chicken.
Chicken Thighs (1 1/2 lbs, cut into 1-inch pieces): Adds tenderness and flavor.
All-Purpose Flour (3 tbsp): Coats the chicken to help thicken the stew.
Dried Thyme (1 tsp) and Rosemary (1 tsp): Key herbs for a warm, savory flavor.
Salt (1/2 tsp, plus more to season): Enhances the natural flavors.
Garlic (6 cloves, minced): Adds a deep, aromatic taste.
Onion (1, diced): Provides a savory base.
Carrots (3, peeled and sliced): Adds sweetness and texture.
Potatoes (2 large, cut into 1/2-inch cubes, about 1 lb): Thickens and adds heartiness.
Chicken Broth (3 cups): Creates a flavorful, rich base.
Bay Leaf (1): Adds subtle earthy notes.
Milk (1/2 cup): Adds creaminess without overpowering.
Frozen Green Peas (1 cup): Adds color and a touch of sweetness.
Black Pepper: To taste, for seasoning.
How to Make Slow Cooker Chicken Stew
- Prepare the Chicken:
Heat the olive oil in a skillet over medium heat. Toss the chicken pieces with flour until well-coated, then add them to the skillet. Sear until the chicken is browned on all sides. Season with a bit of salt.
- Transfer to the Slow Cooker:
Place the browned chicken into the slow cooker. Add the thyme, rosemary, garlic, onion, carrots, potatoes, chicken broth, and bay leaf. Stir everything to combine.
- Slow Cook the Stew:
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken and vegetables are tender.
- Finish with Creaminess:
About 30 minutes before serving, stir in the milk and frozen peas. Cover and continue to cook until heated through.
- Season and Serve:
Taste and adjust with salt and pepper as desired. Remove the bay leaf before serving. Ladle into bowls and enjoy!
Tips + Tricks & More for Recipe Success
Choose Chicken Thighs: They’re more flavorful and tender in stews than chicken breast.
Browning the Chicken: Don’t skip this step—it enhances the flavor and helps thicken the stew.
Consistency: If you prefer a thicker stew, you can mash a few of the cooked potatoes before serving to naturally thicken the broth.
Fresh vs. Dried Herbs: Use fresh thyme and rosemary if you have them, but dried herbs work perfectly well.
Milk Alternatives: For a richer flavor, consider substituting milk with a bit of heavy cream or half-and-half.
Serving Suggestions
Serve Slow Cooker Chicken Stew with warm crusty bread to soak up the broth or over a bed of rice or quinoa for a heartier meal. Garnish with chopped fresh parsley for a pop of color and freshness.
Timing Information
Prep Time: 15 minutes
Cook Time: 6-7 hours (on LOW) or 3-4 hours (on HIGH)
Total Time: Approximately 6-7 hours 15 minutes
This Slow Cooker Chicken Stew is a wonderful choice for a cozy, low-effort dinner. Just prep your ingredients, let them cook, and enjoy a delicious meal with minimal cleanup.