Description
A creamy chicken stew without the cream, this hearty slow cooker chicken stew recipe is perfect for a cold day.
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. Do not cook through completely.
3. Transfer the seared chicken to the slow cooker. Add flour, thyme, rosemary, and salt, and stir to coat the chicken.
4. Add garlic, onion, carrots, and potatoes. Stir to combine.
5. Pour in the chicken broth and add the bay leaf.
6. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
7. Once cooked, add the frozen peas and milk. Stir to combine.
8. Cook for an additional 10-15 minutes on high until peas are warmed through.
9. Adjust the stew’s thickness if needed by adding more flour or broth.
10. Taste and adjust seasoning with salt and pepper before serving.
11. Serve warm. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Notes
For best results, use boneless, skinless chicken thighs for tenderness and flavor.
You can substitute milk with a dairy-free option such as unsweetened almond milk.
Adding a squeeze of lemon at the end brightens the flavor.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 11g
- Fat: 15g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 42g