Description
A comforting slow cooker chicken stew filled with tender chicken, soft carrots, and potatoes, perfect for a cozy weeknight dinner.
Ingredients
- 1 1/2 lbs chicken thighs (bone-in or boneless)
- 1 bay leaf
- 3 carrots, peeled and cut into chunks
- 6 cloves garlic, minced
- 1 cup frozen green peas
- 1 onion, chopped (large)
- 2 potatoes, cut into 1/2-inch cubes (about 1 pound)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 3 cups chicken broth (low-sodium preferred)
- 3 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 tbsp olive oil
- 1/2 cup milk (whole or 2%)
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Season the chicken lightly with salt and pepper. Brown the thighs for 3–4 minutes per side until golden. Transfer the browned chicken to the slow cooker.
- Add the chopped onion and minced garlic to the slow cooker, followed by the carrots, cubed potatoes, frozen peas, bay leaf, rosemary, thyme, salt, and pepper. Nestle the chicken among the vegetables.
- Pour 3 cups of chicken broth over everything so the ingredients are mostly covered.
- Cover and cook on low for about 7 hours (or high for 3–4 hours) until the chicken is tender and vegetables are soft.
- About 1 hour before serving, whisk 3 tablespoons of flour into 1/2 cup of milk until smooth. Stir this mixture into the stew to thicken. Continue cooking for the final hour.
- Remove and discard the bay leaf. Adjust seasoning with salt and pepper, shred or slice the chicken if desired, and serve warm.
Notes
For gluten-free thickening, swap flour for cornstarch mixed with cold water. For a vegetarian version, use vegetable broth and add chickpeas.
- Prep Time: 30 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American