Can I skip browning the chicken before adding to the slow cooker?

It’s possible, but taking a few minutes to sear the chicken really lifts the flavor profile of the entire stew. Browning deepens flavor and adds a satisfying richness you simply can’t get from slow cooking alone.

Can I use chicken breast instead of thighs?

Yes, chicken breast works if you prefer leaner meat. Keep in mind, thighs stay juicier and more tender during long, slow cooking, but both cuts will yield a tasty stew.

My stew turned out too thick/thin—what should I do?

If your stew is too thick, stir in a little more chicken broth until you reach your desired consistency. If it’s too thin, whisk together a bit of flour with water or broth and stir it in; cook a little longer to thicken.

Can I make this on the stovetop or in the oven instead?

Absolutely! For quicker cooking, simmer everything in a Dutch oven on the stovetop for about 1–1.5 hours or until the chicken and vegetables are tender. Keep an eye on the liquid level and stir occasionally.

Slow Cooker Chicken Stew Recipe

Description

This Slow Cooker Chicken Stew is a hearty and comforting one-pot meal packed with tender chicken, flavorful herbs, vegetables, and a creamy broth. It’s the perfect set-it-and-forget-it dinner for busy weeknights, yielding a wholesome, warming dish the whole family will love.

Ingredients

Units Scale

Poultry & Protein

1 1/2 pounds chicken thighs, cut into 1-inch pieces

Vegetables

3 carrots, peeled and sliced
2 large potatoes, cut into 1/2-inch cubes (1 pound)
1 onion, diced
6 cloves garlic, minced
1 cup green peas, frozen

Liquids

3 cups chicken broth
1/2 cup milk

Herbs & Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt, plus more to season
Black pepper, to season

Other

2 tablespoons olive oil
3 tablespoons all-purpose flour

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Instructions

Prepare and Season Chicken: Place the chicken thighs on a cutting board and dice into 1-inch pieces. Season generously with salt and black pepper to taste.
Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, turning to brown on all sides. You only need to sear the chicken to seal in the juices, not cook it through. (If your slow cooker has a stovetop-safe pot, cook the chicken directly in it and return to the base.)
Coat Chicken with Flour and Herbs: Transfer the seared chicken to the slow cooker. Add the all-purpose flour, thyme, rosemary, and salt. Stir well to coat the chicken evenly in the flour and herbs.
Add Vegetables and Broth: Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Stir to combine, then 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 the chicken and vegetables are tender and the stew is fragrant.
Finish with Peas and Milk: Once cooked, add the frozen green peas and milk to the stew. Stir thoroughly, and cook on high for an additional 10-15 minutes until the peas are warmed through. Adjust thickness by adding a little flour if too thin or extra chicken broth if too thick.
Adjust Seasoning and Serve: Taste the stew and add more salt and pepper as needed. Serve hot, garnished as desired.

Notes

For a thicker stew, you can mash some of the potatoes into the broth or add extra flour.
Leftovers keep well in the refrigerator for up to 5 days or freeze for up to 3 months.
Swap chicken thighs for chicken breasts if preferred, though thighs are juicier for slow cooking.
Feel free to add extra vegetables such as celery or parsnip for variation.

Nutrition

Serving Size: 1 serving
Calories: 516 calories
Sugar: 11 grams
Sodium: Not specified
Fat: 15 grams
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 54 grams
Fiber: 10 grams
Protein: 42 grams
Cholesterol: Not specified