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Slow Cooker Chicken Stew Recipe

Slow Cooker Chicken Stew Recipe
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★★★★★

5.1 from 8 reviews

This Slow Cooker Chicken Stew is a comforting, hearty dish perfect for cozy meals. Tender chicken thighs simmer with aromatic herbs, garlic, and fresh vegetables in a flavorful chicken broth, slow-cooked to perfection. The addition of green peas and a splash of milk adds a creamy texture and vibrant color, making it a balanced and satisfying stew that’s easy to prepare and perfect for any day of the week.

Ingredients

Scale

Chicken and Seasoning

  • 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
  • Black pepper, to season

Vegetables

  • 6 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 large potatoes, cut into 1/2-inch cubes (about 1 pound)
  • 1 cup green peas, frozen

Liquids and Others

  • 3 cups chicken broth
  • 1 bay leaf
  • 1/2 cup milk

Instructions

  1. Prepare the Chicken: Place chicken thighs on a cutting board and cut into 1-inch pieces. Season generously with salt and black pepper to enhance flavor.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned on all sides. The goal is to sear, not fully cook. This step locks in juices and adds depth to the stew’s flavor.
  3. Combine in Slow Cooker: Transfer the seared chicken to the slow cooker. Sprinkle the flour, dried thyme, dried rosemary, and 1/2 teaspoon salt over the chicken. Stir well to coat the chicken evenly with the flour and herbs to help thicken the stew later.
  4. Add Vegetables and Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Pour in the chicken broth and add the bay leaf. Stir gently to combine all the ingredients.
  5. Slow Cook: Cover the slow cooker with its lid. Cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
  6. Finish the Stew: After cooking, stir in the frozen green peas and milk. Cook on high for an additional 10-15 minutes to warm the peas and allow the flavors to meld. Adjust the stew’s thickness by sprinkling a bit more flour if too thin or adding chicken broth if too thick, stirring well.
  7. Season and Serve: Taste the stew and add more salt and pepper to your liking. Remove the bay leaf before serving. Serve hot for a comforting meal.

Notes

  • For a gluten-free option, substitute all-purpose flour with gluten-free flour or cornstarch for thickening.
  • Using bone-in chicken thighs can add extra flavor but be sure to adjust cooking time if necessary.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
  • You can add other vegetables like celery or parsnips for added flavor and nutrition.
  • If the stew is too thick after cooking, stir in additional chicken broth until desired consistency is reached.

Nutrition

Keywords: slow cooker chicken stew, chicken stew recipe, easy chicken stew, slow cooker recipes, comforting stew

Find it online: https://tastybella.com/slow-cooker-chicken-stew-recipe/