Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is the ultimate cozy meal—rich, hearty, and full of comforting flavors. It features tender chicken thighs, hearty vegetables, and a thick, savory broth that’s perfect for warming you up on a cold day. Let your slow cooker do the work while you enjoy the delicious aroma that fills your kitchen. Whether you’re feeding your family or prepping meals ahead of time, this stew is a satisfying and wholesome option that everyone will love.

Why You’ll Love This Recipe

This chicken stew is a one-pot wonder—filling, flavorful, and incredibly easy to prepare. The slow cooker method allows the chicken and vegetables to become melt-in-your-mouth tender while the broth thickens into a luxurious gravy-like sauce. With aromatic herbs like rosemary and thyme and the natural sweetness of carrots and peas, each bite delivers comfort and depth. Plus, it stores well and makes amazing leftovers, making it a go-to choice for busy weeknights or meal prep.

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 taste
6 cloves garlic, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes (about 1 pound), cut into 1/2-inch cubes
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup frozen green peas
Black pepper, to season

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep and Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Toss the chicken pieces with the flour, salt, thyme, and rosemary until evenly coated. Sear the chicken in the hot skillet for about 2–3 minutes until lightly browned (no need to cook through). Transfer the chicken to your slow cooker.
Add Vegetables and Broth
Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and add the bay leaf. Stir gently to combine.
Slow Cook
Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken and vegetables are tender.
Add Milk and Peas
About 15 minutes before serving, stir in the milk and frozen green peas. Let cook for the final 15 minutes to warm through and slightly thicken.
Season and Serve
Remove the bay leaf and season the stew with black pepper and additional salt to taste. Serve hot, garnished with fresh herbs if desired.

Servings and Timing

Servings: 6
Total Time: 6.5 to 7.5 hours (on Low) or 3.5 to 4.5 hours (on High)

Variations

Make It Creamier: Stir in a splash of heavy cream or a dollop of sour cream at the end for extra richness.
Add Greens: Mix in chopped kale or spinach 10 minutes before serving for added nutrients.
Herb Swap: Substitute Italian seasoning or fresh herbs like parsley or dill for a flavor twist.
Low-Carb Option: Replace potatoes with cauliflower for a lighter version.

Storage/Reheating

Storage: Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Freezing: This stew freezes well! Let it cool completely, then freeze in a freezer-safe container for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain more tender and flavorful after long cooking. If using breasts, avoid overcooking them by using the low setting.

2. Can I cook this on the stovetop instead?

Absolutely. Sauté the chicken and vegetables, then simmer everything in a large pot for about 45–60 minutes until tender.

3. Can I thicken the stew more?

Yes, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.

4. Can I make this dairy-free?

Yes, just omit the milk or replace it with a plant-based alternative like unsweetened almond or oat milk.

5. Do I need to brown the chicken first?

Browning adds flavor, but you can skip it for convenience. Just toss the flour and seasonings in with the raw chicken and let the slow cooker do the rest.

6. What can I serve with chicken stew?

It pairs beautifully with crusty bread, biscuits, or a side salad.

7. Can I double the recipe?

Yes, just make sure your slow cooker is large enough to handle the volume. Cooking time may need slight adjustments.

8. Is it okay to use frozen vegetables?

Yes! You can use frozen carrots, peas, or mixed vegetables—just adjust cooking time if adding them early, or add near the end.

9. How do I make this gluten-free?

Replace the flour with a gluten-free all-purpose flour blend, or thicken at the end with cornstarch slurry.

10. Can I use sweet potatoes instead?

Absolutely! Sweet potatoes add a lovely sweetness and pair well with the herbs in this stew.

Conclusion

This Slow Cooker Chicken Stew is hearty, wholesome, and full of flavor—perfect for feeding a hungry crowd or stocking up your fridge with delicious leftovers. With its rich broth, tender chicken, and comforting vegetables, it’s a dish you’ll want to make again and again. Let your slow cooker do the heavy lifting, and enjoy a warm, home-cooked meal with minimal effort!