Slow Cooker Chicken Stew

Why You’ll Love This Recipe

I love this chicken stew because it’s a classic, made easy in the slow cooker with minimal effort. The flavors meld together beautifully as the stew cooks, resulting in a savory, rich broth that’s packed with nutrients. The combination of juicy chicken, hearty vegetables like carrots and potatoes, and the addition of fresh peas creates a balanced dish that’s both filling and healthy. Plus, the slow cooking process ensures everything is perfectly tender, and the stew tastes even better the next day, making it perfect for leftovers.

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 (about 1 pound)

3 cups chicken broth

1 bay leaf

1/2 cup milk (or a dairy-free alternative like almond milk)

1 cup green peas, frozen

Black pepper, to season

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

Prepare the Chicken:

Dice the chicken into 1-inch pieces and season generously with salt and pepper.

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes until browned on all sides. The chicken doesn’t need to be cooked through, just seared to enhance the flavor.

If your slow cooker has a stovetop-safe insert, you can cook the chicken directly in the insert before transferring it to the slow cooker base.

Season the Chicken:

Once the chicken is seared, add the flour, thyme, rosemary, and salt. Stir well until the chicken is evenly coated with the flour and herbs.

Add Vegetables and Broth:

Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine.

Pour in the chicken broth and add the bay leaf. Stir everything together.

Slow Cook the Stew:

Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.

Finish the Stew:

Once the stew is done cooking, stir in the milk and frozen peas. Cook for an additional 10-15 minutes on high until the peas are warmed through.

Taste and adjust the seasoning with salt and pepper, as needed.

Serve:

Serve the stew immediately. It pairs perfectly with a slice of crusty bread or a fresh green salad for a complete meal.

Servings and Timing

Servings: 4 servings

Prep time: 15 minutes

Cook time: 7 hours (on low) or 3-4 hours (on high)

Total time: 7 hours 15 minutes (on low) or 3 hours 15 minutes (on high)

Variations

Gluten-Free: Swap the all-purpose flour with gluten-free flour or a 1-to-1 gluten-free flour blend to make the stew gluten-free.

Dairy-Free: Use almond milk or soy milk instead of regular milk for a dairy-free version.

Add More Veggies: Feel free to add more veggies such as celery, parsnips, or even spinach to make the stew more hearty and nutrient-dense.

Spicy Option: If you like a little heat, add some red pepper flakes or a chopped jalapeño to the stew.

Storage and Reheating

Storage: Allow the stew to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing: Once cooled, transfer to a freezer-safe container and store for up to 3 months. When ready to reheat, thaw in the fridge overnight before reheating on the stovetop or in the microwave.

Reheating: Reheat on the stovetop over medium heat for about 5 minutes, or in the microwave for 1-2 minutes.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. However, chicken thighs provide more flavor and remain tender after slow cooking, making them ideal for this stew.

Do I have to brown the chicken before adding it to the slow cooker?

Technically, you can skip the browning step, but browning the chicken enhances the flavor of the stew and adds depth to the overall dish.

Can I make this stew in a pressure cooker or Instant Pot?

Yes! You can cook this stew in an Instant Pot on the “soup” or “manual” setting for about 15-20 minutes. Be sure to brown the chicken first and then cook everything under high pressure.

Can I make this stew ahead of time?

Yes, this stew actually tastes better the longer it sits, so it’s great for meal prep or make-ahead meals. Just store it in the fridge and reheat when ready to serve.

Can I add other vegetables to this stew?

Absolutely! Feel free to add other root vegetables like parsnips, turnips, or sweet potatoes, or leafy greens like spinach or kale toward the end of cooking.

Conclusion

This Slow Cooker Chicken Stew is the ultimate comfort food that’s perfect for cold days when you want something warm and hearty without spending too much time in the kitchen. The tender chicken, savory vegetables, and rich, creamy broth make it a filling meal that everyone will love. Plus, it’s easy to prepare and perfect for leftovers, making it a great option for meal prep. Give it a try and enjoy the warm, comforting flavors!

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