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Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

The ultimate comforting pot of goodness, perfect for busy weeknights or any time you crave a hearty, flavorful meal with minimal effort.
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Prep Time 30 minutes
Cook Time 8 minutes
Finishing Time 30 minutes
Total Time 8 minutes
Course: Soup, Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup milk or heavy cream or heavy cream for extra richness
  • 1 cup frozen peas

Equipment

  • Slow Cooker
  • Large skillet
  • Large bowl

Method
 

  1. Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken pieces with the flour, salt, and pepper until evenly coated. This helps to thicken the stew and makes the chicken wonderfully tender.
    2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon black pepper
  2. Heat the olive oil in a large skillet or directly in your slow cooker insert if it's stovetop safe, over medium-high heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion is translucent.
    1 tablespoon olive oil, 1 large yellow onion, chopped, 3 carrots, peeled and sliced, 3 celery stalks, sliced
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried thyme and rosemary to the skillet and stir for about 30 seconds to release their aroma.
    2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  4. Transfer the sautéed vegetables and aromatics to your slow cooker. Add the flour-coated chicken pieces on top.
    1 large yellow onion, chopped, 3 carrots, peeled and sliced, 3 celery stalks, sliced, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon black pepper
  5. Pour in the chicken broth. Ensure the broth covers most of the ingredients. Stir everything gently to combine.
    4 cups low-sodium chicken broth
  6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
  7. About 30 minutes before serving, stir in the milk (or cream) and frozen peas. Continue to cook, uncovered if you want the stew to thicken further, until the peas are tender and the stew is heated through. Taste and adjust salt and pepper as needed.
    1/2 cup milk or heavy cream, 1 cup frozen peas, 1/4 teaspoon salt, 1/2 teaspoon black pepper

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage of 2-3 months. Reheat on the stovetop or in the microwave.