Slow Cooker Chicken Stew 7 Incredible Secrets You Need
Hearty, cozy, and foolproof. This Slow Cooker Chicken Stew layers seared chicken, tender vegetables, and fragrant herbs for deep flavor with minimal effort. Chef tips included for thickness, timing, and perfect texture.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Chef’s knife
- Wooden spoon
Ingredients
Protein
- 1.5 lb chicken thighs cut into 1-inch pieces
Thickener & Oil
- 3 tbsp all-purpose flour to coat chicken and thicken stew
- 2 tbsp olive oil for searing
Aromatics & Herbs
- 6 cloves garlic minced
- 1 onion diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
Vegetables
- 3 carrots peeled and sliced
- 2 large potatoes cut into 1/2-inch cubes (about 1 lb)
- 1 cup green peas frozen; add at the end
Liquids & Seasoning
- 3 cups chicken broth low sodium preferred
- 1/2 cup milk stir in at the end for creaminess
- 1/2 tsp salt plus more to taste
- black pepper to season
Instructions
- Season chicken: Pat chicken dry and cut into 1-inch pieces. Season generously with salt and black pepper.
- Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes, turning to brown lightly on all sides. Do not cook through. If your slow cooker insert is stovetop-safe, sear directly in it.
- Coat and season: Transfer chicken to the slow cooker. Sprinkle flour, thyme, rosemary, and 1/2 tsp salt over the chicken. Stir to coat; this will gently thicken the stew as it cooks.
- Add vegetables and broth: Stir in garlic, onion, carrots, and potatoes. Pour in chicken broth and add the bay leaf. Mix to combine.
- Slow cook: Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until vegetables are tender and chicken is cooked through.
- Finish and adjust: Stir in frozen peas and milk. Cook on HIGH 10–15 minutes until peas are warmed through. For a thicker stew, whisk 1 tbsp flour with 2 tbsp broth and stir in; for a looser consistency, add a splash of broth.
- Taste and serve: Remove bay leaf. Adjust salt and pepper to taste. Ladle into bowls and serve hot.
- Storage: Refrigerate leftovers up to 5 days or freeze up to 3 months. Reheat gently on the stovetop, adding broth if needed.
Notes
Searing boost: Browning chicken first builds savory depth via the Maillard reaction.
Veg texture: Cut potatoes to 1/2 inch and keep pieces similar in size for even doneness.
Peas last: Add peas at the end to keep their color and bite.
Creamy option: Replace half the milk with cream for extra richness.
Make it gluten free: Use cornstarch instead of flour for thickening.
Veg texture: Cut potatoes to 1/2 inch and keep pieces similar in size for even doneness.
Peas last: Add peas at the end to keep their color and bite.
Creamy option: Replace half the milk with cream for extra richness.
Make it gluten free: Use cornstarch instead of flour for thickening.