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Bowl of Slow Cooker Chicken Stew with chicken, carrots, and potatoes, garnished with thyme on a wooden table

Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is a time-saving and comforting dish that combines tender chicken with fresh vegetables. Perfect for busy nights, it's an easy chicken stew that requires just 15 minutes of prep and delivers a wholesome, homemade flavor.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

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 frozen green peas
  • Black pepper, to season

Method
 

  1. Dice the chicken into 1-inch pieces and season with salt and pepper.
  2. In a skillet, heat olive oil and sear the chicken on all sides (about 4–5 minutes). Transfer to the slow cooker.
  3. Add flour, thyme, rosemary, and salt to the slow cooker. Toss the chicken until coated.
  4. Add the garlic, onion, carrots, and potatoes. Stir to combine, then pour in the chicken broth and add the bay leaf.
  5. Cover and cook on low for 7–8 hours (or high for 3–4 hours).
  6. When done, stir in the frozen peas and milk. Cook on high for another 10–15 minutes until the peas are heated through.
  7. Adjust the stew’s thickness by adding flour or broth. Taste and season with additional salt and pepper before serving.