Slow Cooker Chicken Stew with Creamy Broth and Tender Vegetables
By Isabella Quinn
Prep
15 min
Cook
420 min
Total
435 min
Servings
4
Level
Easy
This four-serving slow-cooker chicken stew recipe can be prepared in advance by searing chicken and chopping vegetables. Then cook the stew in a slow cooker. Stir in milk and frozen peas before serving. Chicken in this creamy stew is moist and full of flavor.
Boneless skinless chicken thighs provide flavor to the stew. All-purpose flour is used to coat the chicken and thicken the stew. Dried herbs and vegetables such as thyme, rosemary, garlic, onions, carrots, potatoes, and bay leaf are traditional ingredients that add flavor to the slow-cooked stew. Milk is added near the end of cooking to provide creaminess. Frozen peas are added at the end of cooking to maintain their color and texture.
The chicken should be browned on all sides before putting it in the slow cooker. It doesn't need to be fully cooked at this stage. The potatoes and carrots should be fully cooked, and the broth should be thickened around the chicken and other vegetables after slow cooking. The chicken will cook thoroughly without browning, but the stew will be less flavorful if it is not browned.
Portion the cooked stew for serving or other uses. Serve the stew with bread, French bread, or a green salad and oil-and-vinegar dressing. The stew has improved flavor after cooking. It is suitable for planned lunches and dinners made with leftovers. Thaw frozen portions of stew completely before reheating.
Why we keep this one around
- Serves four in a slow cooker. Make four servings of chicken and carrots and potatoes in broth while performing other meal-preparation tasks.
- Good option for leftovers, as cooking the stew longer can improve the taste of the chicken and other herbs in the leftovers.
- Freezes well. Cooked stews can be stored in containers in the freezer for up to three months to eat later.
- Reheats well; frozen foods thawed and reheated in a pot over medium heat or in a microwave.
- Prevents extra ingredients from being cooked as long as other ingredients. Milk and frozen peas are added at the end of cooking to preserve texture.
- Good as a lunch option because all the ingredients for a chicken and vegetable meal (chicken, potatoes, carrots, peas, and broth) are provided in a single lunch serving.
Ingredients
- •2 tablespoons olive oil
- •1 ½ pounds chicken thighs (boneless, skinless, cut into 1-inch pieces)
- •3 tablespoons all-purpose flour
- •1 teaspoon dried thyme
- •1 teaspoon dried rosemary
- •½ 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
- •½ cup milk
- •1 cup green peas (frozen)
- •black pepper (to season)
Instructions
- 1
Place the chicken on a cutting board, dice it into 1-inch pieces, and season generously with salt and pepper.
- 2
Warm the olive oil in a large skillet, add the chicken, and cook for 4-5 minutes until browned on all sides. The chicken does not need to cook through.
- 3
Transfer the seared chicken to the slow cooker. If using a slow cooker with a removable stovetop-safe pot, the chicken can be browned directly in that pot before returning it to the slow-cooker base.
- 4
Add the flour, thyme, rosemary, and salt to the slow cooker, and stir until the chicken is well coated.
- 5
Add the garlic, onion, carrots, and potatoes, and stir to combine.
- 6
Pour in the chicken broth and add the bay leaf.
- 7
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- 8
Add the frozen peas and milk, stir to combine, and cook on high for an additional 10-15 minutes until the peas are warmed through.
- 9
Adjust the thickness with a bit more flour if the stew is too thin or a splash of chicken broth if it is too thick.
- 10
Taste and adjust the salt and pepper as needed before serving.
FAQ
Nutrition (per serving)
516
Calories
42g
Protein
15g
Fat
54g
Carbs
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