Perfect! Here’s a hearty, comforting Slow Cooker Chicken Stew 🍲🐔—super easy, hands-off, and packed with flavor.
Slow Cooker Chicken Stew
Serves: 4–6
Ingredients
- 2 lbs chicken thighs or breasts, boneless & skinless, cut into chunks
- Salt & pepper, to taste
- 3 tbsp olive oil (for browning, optional)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 cup frozen peas (optional, added near the end)
- 4 cups chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
1. Optional: Brown the Chicken
- Heat oil in a skillet over medium-high heat.
- Season chicken with salt and pepper.
- Brown chicken 2–3 minutes per side for extra flavor. (Skip this step to save time.)
2. Assemble in Slow Cooker
- Add chicken, onion, garlic, carrots, potatoes, celery to the slow cooker.
- Pour in chicken broth.
- Stir in thyme, rosemary, bay leaf, and a little extra salt & pepper.
3. Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Chicken should be tender and vegetables cooked through.
4. Optional: Thicken Stew
- About 30 minutes before serving, whisk 2 tbsp flour into 1/4 cup cold water.
- Stir into stew and let cook until thickened.
- Or, remove 1/2 cup liquid, mix with flour, then return to slow cooker.
5. Finish & Serve
- Stir in frozen peas (if using) for the last 10 minutes.
- Remove bay leaf. Adjust salt & pepper.
- Serve hot with crusty bread, rice, or biscuits.
Tips & Variations
- Flavor boost: Add 1 tbsp soy sauce or a splash of Worcestershire sauce.
- Vegetable swap: Sweet potatoes, parsnips, or green beans work great.
- Herbs: Fresh parsley added at the end brightens the flavor.
- One-pot meal: Serve over mashed potatoes, rice, or egg noodles for a complete meal.
If you want, I can also make a “dump-and-go” version that requires zero browning and is ready in under 10 minutes of prep.
Do you want me to do that?
