Slow Cooker Chicken Stew

This Slow Cooker Chicken Stew is a comforting, creamy-style dish without any heavy cream. Made with hearty chunks of chicken, potatoes, carrots, and peas, it’s a filling, flavorful meal that comes together effortlessly in your crock pot. Perfect for chilly days when you want something warm and satisfying.

Why You’ll Love This Recipe

• Creamy without cream: It uses milk and a touch of flour for a thick, rich texture—no heavy cream required.

• Hearty and satisfying: Packed with protein and veggies to keep you full.

• Minimal prep: Just 15 minutes of hands-on time, then let the slow cooker do the work.

• Freezer-friendly: Great for batch cooking and meal prep.

• Balanced meal: Includes protein, starch, and vegetables in one pot.

• Customizable: Easily adapt with your favorite root vegetables or herbs.

Ingredients

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

• 2 tablespoons olive oil

• 1 ½ pounds chicken thighs, cut into 1-inch pieces

• 3 tablespoons all-purpose flour

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ 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 ½-inch cubes

• 3 cups chicken broth

• 1 bay leaf

• ½ cup milk

• 1 cup frozen green peas

• Black pepper, to season

Directions

1. Prepare the chicken: Dice the chicken thighs into 1-inch pieces. Season generously with salt and pepper.

2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and brown on all sides for 4–5 minutes. (No need to cook fully.)

3. Transfer to slow cooker: Place the browned chicken into the slow cooker. Add flour, thyme, rosemary, and ½ teaspoon salt. Stir to coat the chicken evenly.

4. Add vegetables and broth: Stir in garlic, onion, carrots, and potatoes. Pour in the chicken broth and add the bay leaf.

5. Cook: Cover and cook on low for 7–8 hours or on high for 3–4 hours.

6. Finish the stew: Add frozen peas and milk. Stir to combine and cook for an additional 10–15 minutes on high until the peas are warmed through.

7. Adjust texture and seasoning: If the stew is too thin, stir in a bit more flour. If it’s too thick, add a splash of chicken broth. Taste and adjust salt and pepper before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 7 hours (on low) or 3–4 hours (on high)
Total Time: 7 hours 15 minutes
Calories: Approximately 375–425 per serving (based on ingredients used)

Variations

• Swap proteins: Use boneless, skinless chicken breasts or turkey.

• Add greens: Stir in spinach or kale in the last few minutes of cooking for extra nutrients.

• Use different vegetables: Try parsnips, sweet potatoes, or turnips for variety.

• Make it dairy-free: Use unsweetened plant-based milk like oat or almond.

Storage/Reheating

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 5 days.

Freezer:
Freeze cooled stew in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat in a saucepan over medium heat until warmed through, or microwave individual portions in 1-minute intervals, stirring in between.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender and flavorful during long cooking. Chicken breasts will work but may be slightly drier.

Can I make this dairy-free?

Absolutely. Substitute the milk with a non-dairy option like unsweetened almond, oat, or soy milk.

Can I use frozen vegetables?

Yes. You can use frozen carrots or peas. Just add them near the end to avoid overcooking.

What if my stew is too thick?

Add a bit more chicken broth to thin it out to your desired consistency.

What if my stew is too thin?

Mix 1 tablespoon of flour with a bit of water to make a slurry and stir it into the stew. Let it cook on high for 10–15 minutes to thicken.

Can I cook this on high to save time?

Yes, cook on high for 3–4 hours instead of low for 7–8 hours.

Does the chicken need to be seared first?

Searing adds flavor and helps the chicken retain its texture, but you can skip this step if you’re short on time.

Can I add cream instead of milk?

Yes, if you want a richer stew, replace milk with heavy cream or half-and-half.

Can I make this on the stovetop?

Yes. Simmer everything in a Dutch oven over low heat for about 1½ hours, or until the vegetables and chicken are tender.

What can I serve with this stew?

Serve with crusty bread, biscuits, or a side salad for a complete meal.

Conclusion

This Slow Cooker Chicken Stew is the kind of recipe that turns simple ingredients into something cozy and satisfying. With minimal prep and rich, savory flavors, it’s an easy dinner winner on busy nights. Whether you’re meal-prepping for the week or feeding a family, this hearty stew is a go-to dish you’ll keep coming back to.

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