Here’s a comforting Slow Cooker Chicken Stew recipe—perfect for hands-off cooking and full of flavor 🍲🐔
🐓 Slow Cooker Chicken Stew
🧾 Ingredients
- 1.5–2 lbs (700–900g) chicken thighs or breasts, cut into chunks
- 4 medium potatoes, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas (added at the end)
- 4 cups chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp olive oil (optional, for browning)
- 2–3 tbsp flour or cornstarch (optional, for thickening)
👩🍳 Instructions
1. Prep chicken (optional but recommended)
- Season chicken with salt and pepper.
- Optional: Sear in a skillet with olive oil for 3–4 minutes per side for extra flavor.
2. Add ingredients to slow cooker
- Place chicken, potatoes, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, and chicken broth into the slow cooker.
3. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are cooked.
4. Thicken stew (optional)
- Mix 2–3 tbsp flour or cornstarch with a little water to make a slurry.
- Stir into stew during the last 15–20 minutes of cooking to thicken.
5. Add peas
- Stir in frozen peas in the last 10–15 minutes of cooking.
6. Serve
- Remove bay leaf and serve hot with bread or over rice.
💡 Tips
- Use bone-in chicken thighs for more flavor.
- Add fresh herbs like parsley at the end for brightness.
- For a creamier stew, stir in ½ cup cream or coconut milk near the end.
🍽️ Variations
- Mediterranean: add olives, bell peppers, and a squeeze of lemon.
- Spicy: add red pepper flakes or smoked paprika.
- Vegetarian version: replace chicken with hearty beans or tofu.
If you want, I can give you a version with a thick, creamy sauce and loaded vegetables—it’s more like a “comfort-food stew” perfect for cold days 🥄
