Go Back Email Link
Creamy crockpot chicken stew made with chicken thighs, vegetables, and rich broth
Isaac blogger

Slow Cooker Chicken Stew

Warm, hearty stew made with tender chicken thighs, soft vegetables, and a naturally creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp salt
  • 6 garlic cloves, minced
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 large potatoes, cubed
  • 3 cups chicken broth
  • 1 bay leaf
  • ½ cup milk
  • 1 cup frozen peas
  • Black pepper, to taste

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Chicken
  4. Cut chicken into bite-size pieces and season lightly with salt and pepper.
  5. Sear Chicken
  6. Heat olive oil in a skillet over medium-high heat. Cook chicken in a single layer until lightly browned on the outside. It does not need to be fully cooked.
  7. Load Slow Cooker
  8. Transfer chicken to slow cooker. Add flour, thyme, rosemary, and salt and stir to coat. Add garlic, onion, carrots, potatoes, broth, and bay leaf.
  9. Cook
  10. Cover and cook on LOW 7–8 hours or HIGH 3–4 hours, until vegetables are tender and chicken reaches 165°F (74°C) internally.
  11. Finish Stew
  12. Stir in milk and peas. Continue cooking 10–15 minutes, until peas are heated through and the stew is hot.
  13. Serve
  14. Remove bay leaf. Taste and adjust seasoning. Allow stew to cool slightly before serving.

Notes

    • Brown chicken first for deeper flavor and better texture.
    • Stew is ready when vegetables are tender and chicken reaches 165°F (74°C).
    • Stir gently after adding milk to keep the broth smooth.
    • Refrigerate leftovers within 2 hours in an airtight container.
    • Store in the refrigerator up to 4–5 days.
    • Reheat gently until heated through and steaming before serving.
    • Discard if odor, texture, or appearance changes.