Slow Cooker Chicken Stew

🥣 Slow Cooker Chicken Stew

A creamy chicken stew without the cream — hearty, cozy, and perfect for cold days.

Ingredients

• 1 ½ lbs chicken thighs, cut into 1-inch pieces

• 2 tbsp olive oil

• 3 tbsp all-purpose flour

• 1 tsp dried thyme

• 1 tsp dried rosemary

• ½ tsp salt (plus more to taste)

• 6 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and sliced

• 2 large potatoes (about 1 lb), cut into ½-inch cubes

• 3 cups chicken broth

• 1 bay leaf

• ½ cup milk

• 1 cup frozen green peas

Instructions

1. Brown the Chicken (Optional but Recommended):
   Heat olive oil in a skillet over medium heat. Add chicken pieces, season lightly with salt, and brown for 3–4 minutes. This adds depth of flavor.

2. Add to Slow Cooker:
   Transfer chicken to the slow cooker. Sprinkle flour, thyme, rosemary, salt, and garlic over the chicken. Stir to coat evenly.

3. Add Vegetables:
   Add diced onion, carrots, and potatoes. Pour in chicken broth and add the bay leaf. Mix gently.

4. Cook:

   • Low setting: 6–7 hours

   • High setting: 3–4 hours
     Cook until the vegetables are tender and the stew thickens slightly.

5. Finish:
   Remove the bay leaf. Stir in milk and frozen peas. Cook for another 10–15 minutes until heated through.

6. Season & Serve:
   Taste and adjust salt or herbs as needed. Serve warm with crusty bread or over rice.

Q&A

Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier and more flavorful after long cooking.

Q: Can I make it dairy-free?
A: Yes, replace milk with unsweetened almond milk or coconut milk.

Q: How can I make it thicker?
A: Mix 1 tbsp flour or cornstarch with a little water and stir it in at the end. Let cook 10 minutes more.

Q: Can I freeze this stew?
A: Absolutely! Let it cool completely, then freeze in airtight containers for up to 3 months.