As the days grow colder, there’s nothing quite as comforting as a warm, hearty stew simmering away in your slow cooker. This slow cooker chicken stew brings together tender pieces of chicken, flavorful vegetables, and a rich, thick broth for a meal that’s both satisfying and nutritious. Unlike traditional creamy stews, this recipe skips the heavy cream, making it a lighter option without sacrificing that comforting, creamy texture we all love. The magic of slow cooking allows the flavors to meld together over several hours, resulting in a deeply savory dish that fills your home with an irresistible aroma. This chicken stew is perfect for those busy weekdays when you want to come home to a ready-made meal, or for lazy weekends when you want to curl up with a bowl of something warm and filling. Whether you’re serving it to your family, prepping it ahead for the week, or freezing it for future meals, this slow cooker chicken stew is versatile, easy to make, and sure to become a staple in your kitchen.
Ingredients:
- 1 ½ pounds chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt, plus more to season
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes (1 pound)
- 3 cups chicken broth
- 1 bay leaf
- ½ cup milk
- 1 cup frozen green peas
- Black pepper, to season
Instructions:
- Start by preparing your chicken thighs. On a cutting board, dice the chicken into 1-inch pieces and generously season with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear them for 4-5 minutes, ensuring they are browned on all sides. The chicken doesn’t need to be cooked through at this stage, just browned.
- Once seared, transfer the chicken to your slow cooker. Sprinkle the flour, thyme, rosemary, and an additional ½ teaspoon of salt over the chicken. Stir well until the chicken is fully coated with the flour and herbs.
- Next, add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and toss in the bay leaf. Stir everything to combine.
- Cover the slow cooker with the lid and cook on low for 7-8 hours, or on high for 3-4 hours, depending on your schedule.
- When the cooking time is almost up, stir in the frozen peas and milk. Allow the stew to cook for an additional 10-15 minutes on high until the peas are heated through. If you prefer a thicker stew, you can add a bit more flour; if it’s too thick, simply add a splash of chicken broth.
- Before serving, taste the stew and adjust the seasoning with more salt and pepper as needed.
- Serve the stew immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days. The stew also freezes well and can be kept in the freezer for up to 3 months.
Nutritional Information:
This slow cooker chicken stew is a balanced and nourishing meal, offering a good source of protein from the chicken and a variety of vitamins and minerals from the vegetables. The absence of cream makes it a lighter option while still providing a satisfying, creamy texture from the combination of flour and milk. It’s a great dish for those who want to enjoy a comforting meal without too many calories, and it’s versatile enough to fit into many dietary plans.
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Servings:
This recipe makes 4 generous servings, perfect for a family meal or for prepping ahead for the week.