This comforting, creamy chicken stew is made without the cream! Perfect for cold weather, this slow-cooker recipe brings together tender chicken, hearty vegetables, and savory herbs in a rich broth for a satisfying meal.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs chicken thighs, cut into 1-inch pieces
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt, plus extra to taste
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into 1/2-inch cubes (1 lb)
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup frozen green peas
- Black pepper, to taste
Instructions
- Prepare the Chicken: Season the diced chicken generously with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes, until browned on all sides (no need to cook through). Transfer to the slow cooker.
- Tip: If your slow cooker has a removable stovetop-safe pot, sear the chicken directly in it, then transfer to the base.
- Add Flour & Herbs: Sprinkle flour, thyme, rosemary, and salt over the chicken in the slow cooker. Stir until well coated.
- Add Vegetables: Stir in the garlic, onion, carrots, and potatoes. Pour in the chicken broth and add the bay leaf.
- Slow Cook: Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until vegetables are tender.
- Finish the Stew: Stir in milk and frozen peas, then cook for an additional 10-15 minutes on high, until peas are warmed. Adjust thickness by adding more flour or broth as needed.
- Serve: Taste and adjust salt and pepper before serving. Enjoy warm with crusty bread, if desired.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.