Introduction

Remember those chilly evenings when a steaming bowl of something warm and hearty was just what you needed? This Slow Cooker Chicken Stew is that feeling, bottled up and ready to simmer. It’s the kind of recipe that wraps you in a hug, perfect for a busy weeknight or a lazy Sunday. You won’t believe how much flavor you can get with so little effort!

Why You’ll Love This Recipe

Super Fast Prep: Most of the work is done by your slow cooker!
Incredibly Easy: Just toss everything in and let it do its magic.
Perfect for Gifting: Imagine a warm batch of this stew on a friend’s doorstep – pure thoughtfulness!
A True Crowd-Pleaser: Kids and adults alike will gobble this up.

Ingredients

Gathering your ingredients is half the fun, right? Here’s what you’ll need for this delicious stew:

1 1/2 lbs chicken thighs: Boneless, skinless work best here for tenderness.
1 bay leaf: Adds a subtle, aromatic depth.
3 carrots, chopped: For that classic sweet crunch.
6 cloves garlic, minced: Because everything’s better with garlic!
1 cup frozen green peas: These add a pop of color and freshness at the end.
1 onion, chopped: The base of so many delicious meals.
2 large potatoes, cut into 1/2-inch cubes (about 1 pound): Russets or Yukon Golds are great for their creamy texture.
1 tsp dried rosemary: Its piney notes are perfect with chicken.
1 tsp dried thyme: A classic herb that brings warmth.
3 cups chicken broth: Use low-sodium if you prefer to control the saltiness.
3 tbsp all-purpose flour: This helps thicken the stew beautifully.
1/2 tsp black pepper: Just a little kick!
1/2 tsp salt: To enhance all those lovely flavors.
2 tbsp olive oil: For that initial bit of flavor and to help coat the chicken.
1/2 cup milk: This adds a touch of creaminess and richness right at the end.

How to Make It

Alright, let’s get this comfort food party started! It’s so straightforward, you’ll be amazed.

Season the Chicken: In a large bowl, toss your chicken thighs with the olive oil, flour, salt, and pepper. Make sure each piece gets a nice, even coating. This is like giving your chicken a little flavor spa treatment!
Into the Slow Cooker They Go: Place the seasoned chicken right into your slow cooker insert.
Add the Veggies & Broth: Now, pile in the chopped carrots, onion, cubed potatoes, bay leaf, rosemary, thyme, minced garlic, and pour in the chicken broth. It’s starting to look like a real stew already!
Let the Magic Happen: Cover your slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. I usually like to go with the low and slow option for the most tender chicken, but high is great when you’re short on time!
The Finishing Touches: About 15 minutes before you’re ready to serve, stir in those frozen green peas and the milk. Give it a good stir – the milk will make everything so wonderfully creamy.
Serve it Up! Before you ladle out those delicious bowls, remember to fish out and discard the bay leaf. You don’t want anyone getting a surprise bite of that!

Substitutions & Additions

This stew is fantastic as is, but feel free to get creative! It’s all about making it your own.

Chicken: Boneless, skinless chicken breasts can be used, but they tend to cook faster and can dry out more easily. If using breasts, consider adding them in the last hour of cooking.
Vegetables: Feel free to add other root vegetables like parsnips or celery. A handful of chopped mushrooms would also be delicious!
Herbs: Fresh herbs are always a treat! If you have fresh rosemary or thyme, use about 1 tablespoon of each, chopped.
Creaminess: For an even richer stew, you can swap the milk for heavy cream or half-and-half.
Thickening: If your stew isn’t as thick as you’d like, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.

Tips for Success

A few little tricks can make this stew even better!

Don’t Overcrowd: Make sure your slow cooker isn’t filled to the very brim. This allows the heat to circulate properly.
Prep Ahead: Chop all your vegetables the night before and store them in an airtight container in the fridge. This makes assembly in the morning a breeze!
Taste and Adjust: Before serving, always taste your stew and adjust the salt and pepper as needed.
Don’t Skip the Peas and Milk: These last-minute additions really brighten up and enrich the stew.

How to Store It

Leftovers are a gift from the cooking gods, especially with this stew!

Once cooled, store your delicious Slow Cooker Chicken Stew in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld! You can also freeze portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? We’ve got answers!

Q: Can I use bone-in chicken thighs?
A: Yes, you can! Just be aware that bone-in chicken will take a little longer to cook and you’ll need to remove the bones before serving. For ease, boneless, skinless are recommended.

Q: What if I don’t have a slow cooker?
A: You can absolutely make this on the stovetop! Brown the seasoned chicken in a large pot or Dutch oven with a little extra oil. Add the veggies and broth, bring to a simmer, then cover and cook on low heat for about 45-60 minutes, or until chicken is cooked through and veggies are tender. Stir in peas and milk at the end.

Q: Can I make this gluten-free?
A: Yes! Simply omit the flour when seasoning the chicken. To thicken the stew, you can create a slurry with cornstarch and water (as mentioned in substitutions) or allow it to simmer uncovered for a bit longer to reduce. You could also use a gluten-free all-purpose flour blend.

Slow Cooker Chicken Stew

A comforting and easy chicken stew made in the slow cooker, perfect for busy weeknights or a lazy Sunday. This recipe is a true crowd-pleaser with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6

Equipment

Slow Cooker
Large bowl
Measuring spoons
Measuring Cups
Knife
Cutting board

Ingredients

Main ingredients

1.5 lbs chicken thighs Boneless, skinless
1 bay leaf
3 carrots chopped
6 cloves garlic minced
1 cup frozen green peas
1 onion chopped
2 large potatoes cut into 1/2-inch cubes (about 1 pound)
1 tsp dried rosemary
1 tsp dried thyme
3 cups chicken broth Use low-sodium if you prefer to control the saltiness.
3 tbsp all-purpose flour
0.5 tsp black pepper
0.5 tsp salt
2 tbsp olive oil
0.5 cup milk

Instructions

Season the chicken: In a large bowl, toss your chicken thighs with the olive oil, flour, salt, and pepper. Make sure each piece gets a nice, even coating. This is like giving your chicken a little flavor spa treatment!
Into the Slow Cooker They Go: Place the seasoned chicken right into your slow cooker insert.
Add the Veggies & Broth: Now, pile in the chopped carrots, onion, cubed potatoes, bay leaf, rosemary, thyme, minced garlic, and pour in the chicken broth. It's starting to look like a real stew already!
Let the Magic Happen: Cover your slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. I usually like to go with the low and slow option for the most tender chicken, but high is great when you're short on time!
The Finishing Touches: About 15 minutes before you're ready to serve, stir in those frozen green peas and the milk. Give it a good stir – the milk will make everything so wonderfully creamy.
Serve it Up! Before you ladle out those delicious bowls, remember to fish out and discard the bay leaf. You don't want anyone getting a surprise bite of that!

Notes

Prep vegetables the night before for easier assembly. Taste and adjust seasoning before serving. Don't skip the peas and milk at the end for brightness and richness.