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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew: Cozy Comfort Made Easy

When the temperatures drop and you’re craving something warm, filling, and nourishing, nothing hits the spot quite like a hearty stew. But what if you could get all that comforting goodness without even turning on the oven? That’s where this Slow Cooker Chicken Stew comes in—a hands-off, no-fuss recipe that delivers big flavor with minimal effort.

Think of it as the lighter cousin of the traditional beef stew. Instead of rich cuts of beef, this version uses tender, juicy chicken that slowly cooks to perfection, soaking up all the flavors of the broth and vegetables. The result is a dish that feels every bit as comforting but is a little gentler and lighter on the palate.

The magic truly happens in the slow cooker. As the hours pass, carrots, potatoes, celery, and onions soften into melt-in-your-mouth bites, while the broth transforms into a creamy, flavorful base that ties everything together. The starches from the potatoes help thicken the stew naturally, giving it a velvety texture without the need for heavy creams or flour-based thickeners. The chicken, meanwhile, stays tender and juicy, practically falling apart with each spoonful.

One of the best parts about this recipe is its flexibility. Add peas, green beans, or even mushrooms for extra variety. Prefer dark meat? Use chicken thighs for richer flavor. Want a hint of freshness? Stir in a handful of parsley or a squeeze of lemon juice just before serving. The stew is hearty enough to stand on its own, but pairing it with crusty bread or biscuits takes it to another level of comfort.

Perfect for busy weekdays or lazy weekends, this slow cooker chicken stew is a recipe that practically makes itself. Set it in the morning, and by dinnertime, you’ll have a steaming bowl of cozy goodness waiting for you. It’s comfort food made effortless—and one you’ll want to come back to all season long.


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

  1. Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.
  2. In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top and cook the chicken directly in the removable pot and then return it to the slow-cooker base.
  3. Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.
  4. Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Then pour in the broth and add the bay leaf.
  5. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
  6. Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through. At this point, you can also adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.
  7. Once complete, taste the stew and adjust the salt and pepper as needed before serving.
  8. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.