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Slow Cooker Chicken Stew
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Slow Cooker Chicken Stew

This hearty and creamy slow cooker chicken stew is perfect for chilly days. With tender chicken, hearty vegetables, and a rich, flavorful broth, it's comforting without the need for heavy cream. Easy to prepare and perfect for make-ahead meals, this stew is ideal served with crusty bread or over rice.
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: dinner
Cuisine: American
Keyword: chicken and vegetable stew, creamy chicken stew,, crockpot chicken stew, slow cooker chicken stew
Servings: 4
Calories: 516kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds chicken thighs cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt plus more to season
  • 6 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and sliced
  • 2 large potatoes cut into ½-inch cubes (about 1 pound)
  • 3 cups chicken broth
  • 1 bay leaf
  • ½ cup milk
  • 1 cup frozen green peas
  • Black pepper to season

Instructions

  • Dice the chicken thighs into 1-inch pieces and season generously with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear for 4-5 minutes until browned on all sides. (The chicken doesn’t need to be fully cooked—just seared to lock in the juices.)
  • Optional: If your slow cooker has a stovetop-safe pot, you can sear the chicken directly in it before returning to the slow cooker base.
  • Transfer the seared chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and ½ teaspoon salt. Stir to coat the chicken evenly.
  • Add the garlic, onion, carrots, and potatoes to the slow cooker and stir to combine. Pour in the chicken broth and add the bay leaf.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours.
  • Once the cooking time is complete, stir in the frozen peas and milk. Cook on high for an additional 10-15 minutes until the peas are heated through.
  • If the stew is too thick, add a splash of chicken broth. If it’s too thin, whisk in a little extra flour to thicken.
  • Taste and adjust seasoning with additional salt and pepper, if needed.
  • Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Chicken breasts can be substituted for chicken thighs if desired, though thighs provide more flavor and tenderness.
For extra depth of flavor, sauté the garlic and onion in the skillet before adding them to the slow cooker.
This stew pairs wonderfully with crusty bread or served over rice for a heartier meal.