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Slow Cooker Chicken Stew Recipe

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4 from 5 reviews

This hearty Slow Cooker Chicken Stew features tender seared chicken thighs simmered with carrots, potatoes, and fragrant herbs in a rich, flavorful broth. Slow cooking allows flavors to meld perfectly, while a flour slurry thickens the stew for a comforting, delicious meal perfect for any day.

  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 3 pounds bone-in chicken thighs (extra fat trimmed)
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 tablespoons olive oil (for searing)

Vegetables and Herbs

  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 4 medium carrots, peeled and sliced
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
  • ½ teaspoon fresh rosemary, minced (or ¼ teaspoon dried)
  • 3 medium red potatoes, quartered (or baby red potatoes)
  • 3 bay leaves (dried or fresh)
  • 1 cup frozen peas
  • ¼ cup finely chopped Italian parsley

Liquids and Thickener

  • 5 cups chicken broth, divided (plus more as needed)
  • ⅓ cup all-purpose flour

Instructions

  1. Season and Sear Chicken: Season the chicken thighs with 2 teaspoons salt and 1 teaspoon ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, allowing each side to brown undisturbed for best color. Transfer the seared chicken to the slow cooker.
  2. Sauté Vegetables: Without cleaning the skillet, add more olive oil if needed. Sauté diced onions and sliced carrots for about 5 minutes, scraping up any browned bits with a wooden spoon as the onions release moisture. If anything begins to burn, add a splash of chicken broth to deglaze the pan.
  3. Add Garlic and Herbs: Stir in minced garlic, thyme, and rosemary, cooking until fragrant for 1-2 minutes. Add tomato paste and coat the vegetables well. Pour in about ½ to ¾ cup chicken broth to deglaze the skillet, then transfer all contents to the slow cooker with the chicken.
  4. Add Potatoes and Broth: Add quartered potatoes and bay leaves to the slow cooker. Season with the remaining ½ teaspoon salt and additional black pepper. Pour in 4 cups chicken broth. Cover and cook on HIGH for 4 hours.
  5. Prepare Flour Slurry and Add Peas: About 3.5 hours into cooking, mix the all-purpose flour with ⅓ cup room temperature chicken broth to make a smooth slurry. Stir the slurry and frozen peas into the slow cooker, combining well. Continue cooking for the remaining 30 minutes, allowing the stew to thicken.
  6. Shred Chicken and Finish: Remove the chicken thighs from the slow cooker and shred the meat, discarding bones. Return the shredded chicken to the stew and stir in finely chopped parsley. Taste and adjust seasoning with salt and black pepper as needed.
  7. Serve: Serve the chicken stew warm, ideally with bread or biscuits for a comforting meal. Enjoy!

Notes

  • For a thicker stew, ensure the flour slurry is smooth and added towards the end of cooking.
  • You can substitute chicken thighs with boneless if preferred; adjust cooking time accordingly.
  • Fresh herbs can be substituted with dried, but use about one-third the quantity.
  • Vegetables like celery or parsnips can be added for extra flavor.
  • Leftovers store well in the fridge for up to 3 days and freeze nicely.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipeteach.com/slow-cooker-chicken-stew-recipe/