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Slow Cooker Chicken Stew (Warm, Cozy & Easy)

Slow Cooker Chicken Stew served in rustic bowl
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A creamy and hearty chicken stew made right in the slow cooker—comforting, wholesome, and perfect for chilly days, all without using cream.

Ingredients

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  • 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
  • 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

1. Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.

2. In a large skillet, warm the olive oil, add the chicken, and cook for 4–5 minutes until browned on all sides. You don’t need to cook the chicken all the way through—just sear it.

3. Transfer the seared chicken to the slow cooker. Add flour, thyme, rosemary, and salt, and stir until the chicken is well coated.

4. Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine.

5. Pour in the chicken broth and add the bay leaf.

6. Cover and cook on low for 7–8 hours or on high for 3–4 hours.

7. Once cooked, add the frozen peas and milk. Stir to combine and cook for an additional 10–15 minutes on high until the peas are warmed through.

8. Adjust the thickness with more flour or broth, if needed.

9. Taste and adjust the seasoning with more salt and pepper before serving.

10. Serve immediately or store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Notes

For a thicker stew, mash a few potatoes into the broth before serving. This recipe works well with boneless, skinless chicken breasts too. Add a splash of cream for extra richness, if desired.

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