Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be aware they may become a bit drier than thighs. If using breasts, consider reducing the cooking time by about 30 minutes to prevent them from becoming too dry and stringy. The subtle richness of thighs really does make a difference in slow-cooked dishes like this.

How can I make this stew thicker?

The flour added at the beginning should create a nicely thickened stew, but if you prefer it even thicker, you have options. About 30 minutes before serving, mix 1-2 tablespoons of cornstarch with an equal amount of cold water and stir this slurry into the hot stew. Alternatively, you can mash some of the potatoes against the side of the pot to naturally thicken the broth.

Is it necessary to sear the chicken first?

While you can technically skip this step, I strongly recommend against it. Searing creates caramelization that adds incredible depth of flavor to your finished stew. Those few extra minutes of effort translate to significantly better taste. If you're really pressed for time, your stew will still be good without searing—just not quite as remarkable.

Can I add other vegetables to this stew?

Absolutely! This stew is wonderfully adaptable. Celery, parsnips, turnips, or green beans would all work wonderfully. Just be mindful of when to add them—harder root vegetables can go in at the beginning, while more delicate vegetables like green beans should be added in the last hour of cooking to maintain their texture and color.

Slow Cooker Chicken Stew Recipe

Name: Slow Cooker Chicken Stew Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 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

Description

This comforting Slow Cooker Chicken Stew is the perfect hearty meal for any time of the year. Tender chicken, soft vegetables, and fragrant herbs combine in a creamy and flavorful broth, creating a dish that is rich, satisfying, and easy to prepare. With minimal prep and maximum flavor, this dish will quickly become a family favorite!

Ingredients

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Main Ingredients

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

Additional Ingredients

1/2 cup milk
1 cup green peas, frozen
Black pepper, to season

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Instructions

Prepare the Chicken
Dice the chicken thighs into 1-inch pieces and season generously with salt and pepper.
Sear the Chicken
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for 4-5 minutes until browned on all sides. The chicken doesn’t need to be fully cooked at this stage. If your slow cooker has a stovetop-safe pot, you can sear the chicken directly in it before placing it back on the slow cooker base.
Coat the Chicken
Once the chicken is seared, transfer it to the slow cooker. Add the flour, thyme, rosemary, and 1/2 teaspoon of salt. Stir well to ensure the chicken is evenly coated with the flour and herbs.
Add Vegetables
To the slow cooker, add the garlic, onion, carrots, and potatoes. Stir to combine, ensuring the vegetables are evenly mixed with the chicken.
Pour in the Broth
Pour the chicken broth into the slow cooker and add the bay leaf. Stir gently to combine.
Cook the Stew
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. The slow process ensures the chicken becomes tender and absorbs the flavors of the broth and herbs seamlessly.
Add Milk and Peas
Once the cooking time is nearly complete, stir in the milk and frozen peas. Continue cooking the stew on high for an additional 10-15 minutes until the peas are warmed through. Adjust the thickness of the stew by adding a bit more flour (if too thin) or a splash of broth (if too thick).
Final Seasoning
Taste the stew and adjust the salt and pepper to your preference. Once seasoned, the stew is ready to serve.
Serve
Serve the stew immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Notes

For extra depth of flavor, you can sauté the garlic and onion before adding them to the slow cooker.
Serve the stew with crusty bread or warm biscuits for a complete meal.
To make this recipe gluten-free, substitute all-purpose flour with a gluten-free alternative, such as rice flour or cornstarch.
This recipe can also be adapted with additional vegetables such as celery, mushrooms, or parsnips. Adjust quantities based on preference.

Nutrition

Serving Size: 1 Serving
Calories: 350kcal
Sugar: 4g
Sodium: 900mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 27g
Cholesterol: 95mg