Name: Cozy Slow Cooker Chicken Stew
Prep time: 20 min
Cook time: 240 min
Ingredients: 1.5 lbs Chicken Thighs (Boneless, skinless recommended); 1 Bay Leaf; 3 Carrots (chopped into bite-sized pieces); 6 cloves Garlic (minced); 1 cup Frozen Green Peas; 1 Onion (diced); 2 large Potatoes (about 1 pound, cut into 1/2-inch cubes); 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 3 cups Chicken Broth (Low-sodium optional); 3 tbsp All-purpose Flour; 0.5 tsp Salt; 0.25 tsp Black Pepper; 2 tbsp Olive Oil; 0.5 cup Milk

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Introduction

Remember those chilly evenings, the kind where the wind howls outside and all you crave is a warm hug in a bowl? This Slow Cooker Chicken Stew is exactly that. It’s the kind of recipe that fills your kitchen with an irresistible aroma and feels like it came straight from your grandma’s recipe box, yet it’s so wonderfully simple to make. You can toss everything in the morning and come home to a perfectly tender, flavorful stew that’s ready to warm you from the inside out. Get ready to fall in love with comfort food all over again!

Why You’ll Love This Recipe

Fast Prep, Slow Cooker Magic: Seriously, the most active part is browning the chicken! The slow cooker does all the heavy lifting.
Super Easy: Minimal steps, maximum flavor. Perfect for busy weeknights or when you just don’t want to fuss.
Thoughtful & Giftable: Imagine dropping off a warm container of this for a friend who’s feeling under the weather or just had a baby. It’s pure love.
Ultimate Crowd-Pleaser: Who can resist tender chicken, soft veggies, and a rich, savory broth? This is a winner for the whole family.

Ingredients

Gather ’round, my friends! Here’s what you’ll need to create this bowl of deliciousness:

1 1/2 lbs Chicken Thighs: These are my secret weapon for a tender, flavorful stew. They stay moist and soak up all those yummy flavors.
1 Bay Leaf: Adds a subtle, aromatic depth that’s essential for good stew. Don’t skip it!
3 Carrots: For that touch of sweetness and vibrant color. Chop them into bite-sized pieces.
6 cloves Garlic: Because garlic makes everything better, right? Mince ’em up to release all their pungent goodness.
1 cup Frozen Green Peas: A little pop of freshness and color right at the end.
1 Onion: The flavor base! Dice it up so it melts into the stew.
2 large Potatoes: About 1 pound, cut into 1/2-inch cubes. These fluffy little guys make the stew so hearty and satisfying.
1 tsp Dried Rosemary: A classic herb that pairs beautifully with chicken and potatoes.
1 tsp Dried Thyme: Another earthy herb that adds layers of flavor.
3 cups Chicken Broth: The liquid gold that brings it all together. Low-sodium is a good option if you want to control the saltiness.
3 tbsp All-purpose Flour: Our magic ingredient for thickening the stew to that perfect, velvety consistency.
1/2 tsp Salt: To enhance all those wonderful flavors.
1/4 tsp Black Pepper: A little kick to round things out.
2 tbsp Olive Oil: For browning the chicken, which really builds flavor!
1/2 cup Milk: This, along with the flour, will create our smooth, luscious thickening slurry.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s seriously a breeze.

Brown That Chicken: Grab a skillet and heat up your olive oil over medium-high heat. Pop in those chicken thighs and let them get a beautiful golden-brown crust on both sides. This step is key for flavor, so don’t rush it!
Into the Slow Cooker They Go: Carefully transfer those gorgeous browned chicken thighs into your slow cooker.
Pile in the Goodies: Now, let’s add the rest of the foundational ingredients. Toss in your chopped carrots, cubed potatoes, diced onion, minced garlic, dried rosemary, dried thyme, and that all-important bay leaf. Pour in the chicken broth, sprinkle in the salt and pepper. Give it a gentle stir to make sure everything is nestled in.
Let the Slow Cooker Work Its Magic: Pop the lid on tight. You have two options here: cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I usually go for the low and slow method because it guarantees incredibly tender chicken and perfectly cooked veggies.
Shred the Chicken: Once the cooking time is up, carefully remove the chicken thighs from the slow cooker. They should be so tender they practically fall apart. Place them on a cutting board and shred them using two forks.
Create Your Thickener: In a small bowl, whisk together the all-purpose flour and milk until you have a smooth, lump-free slurry. This is what will give your stew that lovely, thick texture.
Stir in the Magic and Peas: Pour that slurry into the slow cooker with all the veggies and broth. Add in your frozen green peas.
Bring the Chicken Back: Add the shredded chicken back into the slow cooker.
Simmer and Thicken: Give everything a good stir to combine. Cover the slow cooker again and let it cook for an additional 15-20 minutes. This is when the stew will thicken up beautifully.
Final Touch: Before you ladle this goodness into bowls, remember to fish out and discard that bay leaf. You don’t want anyone getting a surprise chew!

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative and make it your own!

Veggies Galore: Don’t be afraid to add other veggies! Diced celery, chopped mushrooms, or even some diced sweet potatoes would be delicious. Frozen corn is another great addition.
Herb Swap: If you don’t have rosemary or thyme, try a pinch of dried sage or a teaspoon of herbes de Provence. Fresh herbs are also wonderful if you have them – just add them in during the last 30 minutes of cooking.
Creamier Stew: For an extra creamy touch, you can stir in a splash of heavy cream or a dollop of sour cream right at the end.
Chicken Option: Boneless, skinless chicken breasts can be used, but they might cook faster and can become a bit dry if overcooked. Thighs are truly the champions of slow cooker moistness!
Thicker Stew: If you prefer an even thicker stew, you can make a second slurry with 1 tablespoon of flour and 2 tablespoons of milk, or you can let the stew simmer uncovered for the last 20 minutes.

Tips for Success

A few little tricks to ensure your stew is absolutely perfect every time:

Don’t Skip Browning: I know it’s an extra step, but browning the chicken adds a depth of flavor that you just can’t achieve otherwise.
Cut Veggies Uniformly: Try to cut your carrots and potatoes into similar-sized pieces so they cook evenly.
Prep Ahead: You can chop all your veggies (except the peas) the night before and store them in an airtight container in the fridge. This makes morning prep even faster!
Taste and Adjust: Always taste your stew before serving and adjust the salt and pepper as needed. Everyone’s palate is a little different.
Don’t Overcrowd the Slow Cooker: Make sure you have enough room for everything to cook evenly. If you have a particularly large batch of veggies, you might need a bigger slow cooker.

How to Store It

Leftovers are a beautiful thing, especially with this stew!

In the Fridge: Let the stew cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days.
Reheating: You can gently reheat it on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash more chicken broth or milk to loosen it up.
Freezing: This stew freezes beautifully! Let it cool, portion it into freezer-safe containers or bags, and it should last for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs are highly recommended for their moisture and flavor in slow cooker dishes. If you do use breasts, check for tenderness after 3 hours on high or 6 hours on low, as they can overcook easily.

How can I make the stew thicker?

The flour and milk slurry is the primary thickener. If it’s still not thick enough for your liking, you can make another slurry with 1 tbsp flour and 2 tbsp milk and stir it in, or let the stew simmer uncovered for the last 20 minutes of cooking.

Can I add other vegetables to this stew?

Absolutely! This recipe is very forgiving. Celery, mushrooms, bell peppers, or even corn would be wonderful additions. Just add them along with the other vegetables in step 3.

Cozy Slow Cooker Chicken Stew

Effortless comfort food that fills your kitchen with an irresistible aroma. This slow cooker chicken stew is simple to make, featuring tender chicken, soft vegetables, and a rich, savory broth, perfect for warming you from the inside out.

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Prep Time 20

Cook Time 4

Servings 6 servings

Equipment

Slow Cooker
Skillet for browning chicken
Cutting board
Forks for shredding chicken
Small bowl for slurry
Airtight container for storage

Ingredients

Main ingredients

1.5 lbs Chicken Thighs Boneless, skinless recommended
1 Bay Leaf
3 Carrots chopped into bite-sized pieces
6 cloves Garlic minced
1 cup Frozen Green Peas
1 Onion diced
2 large Potatoes about 1 pound, cut into 1/2-inch cubes
1 tsp Dried Rosemary
1 tsp Dried Thyme
3 cups Chicken Broth Low-sodium optional
3 tbsp All-purpose Flour
0.5 tsp Salt
0.25 tsp Black Pepper
2 tbsp Olive Oil
0.5 cup Milk

Instructions

Brown That Chicken: Grab a skillet and heat up your olive oil over medium-high heat. Pop in those chicken thighs and let them get a beautiful golden-brown crust on both sides. This step is key for flavor, so don't rush it!
Into the Slow Cooker They Go: Carefully transfer those gorgeous browned chicken thighs into your slow cooker.
Pile in the Goodies: Now, let's add the rest of the foundational ingredients. Toss in your chopped carrots, cubed potatoes, diced onion, minced garlic, dried rosemary, dried thyme, and that all-important bay leaf. Pour in the chicken broth, sprinkle in the salt and pepper. Give it a gentle stir to make sure everything is nestled in.
Let the Slow Cooker Work Its Magic: Pop the lid on tight. You have two options here: cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I usually go for the low and slow method because it guarantees incredibly tender chicken and perfectly cooked veggies.
Shred the Chicken: Once the cooking time is up, carefully remove the chicken thighs from the slow cooker. They should be so tender they practically fall apart. Place them on a cutting board and shred them using two forks.
Create Your Thickener: In a small bowl, whisk together the all-purpose flour and milk until you have a smooth, lump-free slurry. This is what will give your stew that lovely, thick texture.
Stir in the Magic and Peas: Pour that slurry into the slow cooker with all the veggies and broth. Add in your frozen green peas.
Bring the Chicken Back: Add the shredded chicken back into the slow cooker.
Simmer and Thicken: Give everything a good stir to combine. Cover the slow cooker again and let it cook for an additional 15-20 minutes. This is when the stew will thicken up beautifully.
Final Touch: Before you ladle this goodness into bowls, remember to fish out and discard that bay leaf. You don't want anyone getting a surprise chew!

Notes

This recipe is fantastic as is, but feel free to get creative and make it your own! You can add other vegetables like celery, mushrooms, bell peppers, or corn. For a creamier stew, stir in heavy cream or sour cream at the end. If you prefer an even thicker stew, make a second flour and milk slurry or let it simmer uncovered.