Slow cooker chicken stew
This hearty slow cooker chicken stew combines tender chicken thighs with a medley of vegetables, all simmered in a savory broth infused with herbs. It's a comforting and nutritious meal perfect for chilly days.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- ½ cup milk
Instructions
Sear the Chicken (Optional)
- In a skillet over medium heat, warm the olive oil. Add the chicken pieces, seasoning them with a pinch of salt and pepper. Sear until browned on all sides, approximately 5 minutes. This step enhances flavor but can be skipped if pressed for time.
Prepare the Slow Cooker
- Transfer the seared chicken (or raw, if skipping the searing step) to the slow cooker. Add the carrots, potatoes, onion, and garlic.
Add Broth and Seasonings
- Pour in the chicken broth. Stir in the chopped rosemary, thyme, salt, and black pepper, ensuring all ingredients are well combined.
Cook
- Cover the slow cooker with its lid. Set to cook on low for 6 hours or on high for 4 hours, until the vegetables are tender and the chicken is thoroughly cooked.
Thicken the Stew
- In a small bowl, whisk together the all-purpose flour and milk until smooth. Pour this mixture into the slow cooker, stirring well to combine. Add the frozen peas. Continue cooking on high for an additional 15-20 minutes, allowing the stew to thicken.
Serve
- Once thickened to your liking, taste and adjust seasoning if necessary. Ladle the stew into bowls and serve warm.