Slow Cooker Chicken Stew
Serves: 4–6
Prep time: 15 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Ingredients
Olive oil: 2 tbsp
Chicken thighs: 1½ lb, cut into 1-inch pieces
All-purpose flour: 3 tbsp
Dried thyme: 1 tsp
Dried rosemary: 1 tsp
Salt: ½ tsp, plus more to taste
Black pepper: to taste
Garlic: 6 cloves, minced
Onion: 1 medium, diced
Carrots: 3, peeled and sliced
Potatoes: 2 large (about 1 lb), cut into ½-inch cubes
Chicken broth: 3 cups
Bay leaf: 1
Milk: ½ cup
Frozen green peas: 1 cup
Instructions
Season & coat chicken
In a large bowl, toss chicken with flour, thyme, rosemary, salt, and black pepper until evenly coated.
Brown the chicken (optional but recommended)
Heat olive oil in a skillet over medium-high heat.
Brown chicken for 2–3 minutes per side (do not cook through).
Transfer chicken to the slow cooker.
Add vegetables
Add garlic, onion, carrots, and potatoes to the slow cooker.
Stir gently to combine.
Add liquids & seasoning
Pour in chicken broth.
Add bay leaf and a pinch of extra salt and pepper.
Slow cook
Cover and cook:
LOW: 6–8 hours
HIGH: 3–4 hours
Until chicken is tender and potatoes are cooked through.
Finish the stew
Remove bay leaf.
Stir in milk and frozen peas.
Cover and cook an additional 20–30 minutes until peas are heated through.
Taste & serve
Adjust seasoning with salt and black pepper as needed.
Serve hot.
⭐ Tips & Variations
For extra richness, replace milk with ½ cup heavy cream
Add celery or mushrooms for more depth
Thicken more by mashing a few potatoes into the stew
Finish with fresh parsley or thyme for brightness
🍞 Serving Suggestions
Crusty bread or biscuits
Side salad
Buttermilk cornbread
Slow Cooker Chicken Stew
