Slow Cooker Chicken Stew

A hearty chicken stew that’s rich and flavorful without the use of cream—this slow cooker recipe is perfect for a cozy, 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 for seasoning
• 6 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and sliced
• 2 large potatoes, cubed into 1/2-inch pieces (about 1 pound)
• 3 cups chicken broth
• 1 bay leaf
• 1/2 cup milk
• 1 cup frozen green peas
• Black pepper, to taste

Instructions:

1. Prepare the Chicken: Dice the chicken into 1-inch pieces and season generously with salt and pepper.
2. Sear the Chicken: In a large skillet, heat olive oil and sear the chicken for 4-5 minutes until browned on all sides. (If your slow cooker has a stovetop-safe pot, you can sear the chicken directly in the pot and transfer it back to the slow cooker base after).
3. Add the Seasoning: Transfer the seared chicken to the slow cooker, then stir in flour, thyme, rosemary, and salt to coat the chicken evenly.
4. Combine the Vegetables: Add garlic, onion, carrots, and potatoes to the slow cooker and mix well. Pour in chicken broth and toss in the bay leaf.
5. Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
6. Finish the Stew: When the stew is done, stir in the frozen peas and milk. Let it cook on high for an additional 10-15 minutes, until the peas are heated through. Adjust the stew’s thickness by adding more flour or chicken broth if needed.
7. Serve and Store: Taste and adjust salt and pepper as needed. Serve immediately, or store leftovers in the fridge for up to 5 days or freeze for up to 3 months.