Description
This Slow Cooker Chicken Stew is hearty, comforting, and perfect for a cozy meal. Tender chicken, vegetables, and aromatic herbs simmer together in a rich broth, creating a satisfying dish that’s easy to prepare.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Stew:
- 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
- Prepare the Chicken: Dice the chicken thighs into 1-inch pieces and season with salt and pepper.
- Sear the Chicken: In a skillet, brown the chicken pieces in olive oil for 4-5 minutes.
- Combine Ingredients: Transfer the chicken to the slow cooker, add flour, thyme, rosemary, and salt. Stir to coat.
- Add Vegetables and Broth: Combine garlic, onion, carrots, and potatoes in the slow cooker. Pour in chicken broth and add the bay leaf.
- Cook in Slow Cooker: Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Finish the Stew: Stir in peas and milk. Cook for an additional 10-15 minutes to heat through.
- Adjust Seasoning: Taste the stew and season with salt and pepper as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 120mg
