Slow Cooker Chicken Stew (Printable Version)
# What You'll Need:
→ Protein
01 -
680 grams chicken thighs, cut into 2.5 cm pieces
→ Vegetables
02 -
3 medium carrots, peeled and sliced
03 -
2 large potatoes, cut into 1.3 cm cubes (about 454 grams)
04 -
1 medium onion, diced
05 -
1 cup (150 grams) frozen green peas
06 -
6 cloves garlic, minced
→ Liquids & Dairy
07 -
720 milliliters chicken broth
08 -
120 milliliters milk
09 -
2 tablespoons olive oil
→ Seasonings & Thickeners
10 -
3 tablespoons all-purpose flour
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried rosemary
13 -
½ teaspoon salt, plus additional to taste
14 -
Black pepper, to taste
15 -
1 bay leaf
# Step-by-Step Directions:
01 -
Dice chicken thighs into 2.5 cm pieces and season thoroughly with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces for 4 to 5 minutes until all sides develop a golden-brown crust.
03 -
Transfer browned chicken to the slow cooker. Sprinkle with flour, dried thyme, rosemary, and salt. Stir to evenly coat the chicken.
04 -
Incorporate minced garlic, diced onion, sliced carrots, and cubed potatoes into the slow cooker. Stir gently to combine.
05 -
Pour chicken broth over the ingredients and nestle the bay leaf into the mixture.
06 -
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Avoid lifting the lid frequently to retain heat and moisture.
07 -
During the final 10 to 15 minutes, stir in frozen peas and milk. Allow the stew to warm until peas are tender.
08 -
If the broth is too thin, whisk together a slurry of 1 tablespoon flour with 2 tablespoons water, then stir into the stew. Simmer a few minutes until thickened. Taste and modify salt and pepper as needed.
09 -
Ladle the stew hot, optionally accompanied by crusty bread, rice, or buttered noodles.
# Helpful Notes:
01 -
Browning the chicken before slow cooking enhances depth of flavor. Add dairy products like milk only at the end to prevent curdling. Adding peas last preserves their color and texture.