Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
Total Time: ~8 hours
This Slow Cooker Chicken Stew is the ultimate cozy meal for busy days. Tender chicken thighs, hearty vegetables, and aromatic herbs simmer slowly in a rich broth, then finish with peas and a splash of milk for a lightly creamy texture. It’s an easy, satisfying crockpot recipe that delivers big flavor with minimal effort.
Ingredients
2 tablespoons olive oil
1½ lbs chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon salt, plus more to taste
6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
2 large potatoes, cubed (about 1 lb)
3 cups chicken broth
1 bay leaf
½ cup milk
1 cup frozen peas
Black pepper, to taste
Directions
1. Coat the Chicken
In a bowl, toss the chicken pieces with flour, dried thyme, dried rosemary, and salt until evenly coated.
2. Brown the Chicken
Heat the olive oil in a skillet over medium heat. Brown the chicken on all sides, then transfer it to the slow cooker.
3. Add the Vegetables
Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker.
4. Add Broth & Seasonings
Pour in the chicken broth and add the bay leaf. Season with black pepper to taste.
5. Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
6. Finish the Stew
During the last 30 minutes of cooking, stir in the milk and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve
Remove the bay leaf and serve hot.
Tips & Variations
Extra creamy: Replace milk with half-and-half or heavy cream.
Thicker stew: Mash a few potato cubes and stir back into the pot.
Herb swap: Use Italian seasoning if thyme and rosemary aren’t available.
Add-ins: Celery or corn make great additions.
Leftovers: Store in the refrigerator for up to 4 days or freeze for up to 3 months.
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