Slow Cooker Chicken Stew

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Preparation time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes
Yield: 4-6 Servings

Ingredients:
  • 1 ½ lbs. chicken thighs, cut into 1-inch pieces
  • 2 Tbsp. olive oil
  • 3 Tbsp. all-purpose flour
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • ½ tsp. salt, plus more to season
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 2 large potatoes, cut into ½-inch cubes (1 pound) (can also use barley, rice, or other grain)
  • 3 cups chicken broth
  • 1 bay leaf
  • ½ cup milk
  • 1 cup frozen green peas
  • Black pepper, to season

Directions:
  1. Start by preparing your chicken thighs. On a cutting board, dice the chicken into 1-inch pieces and generously season with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sear them for 4-5 minutes, ensuring they are browned on all sides. The chicken doesn’t need to be cooked through at this stage, just browned.
  3. Once seared, transfer the chicken to your slow cooker. Sprinkle the flour, thyme, rosemary, and an additional ½ teaspoon of salt over the chicken. Stir well until the chicken is fully coated with the flour and herbs.
  4. Next, add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and toss in the bay leaf. Stir everything to combine.
  5. Cover the slow cooker with the lid and cook on low for 7-8 hours, or on high for 3-4 hours, depending on your schedule.
  6. When the cooking time is almost up, stir in the frozen peas and milk. Allow the stew to cook for an additional 10-15 minutes on high until the peas are heated through. If you prefer a thicker stew, you can add a bit more flour; if it’s too thick, simply add a splash of chicken broth.
  7. Before serving, taste the stew and adjust the seasoning with more salt and pepper as needed.
  8. Serve the stew immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days. The stew also freezes well and can be kept in the freezer for up to 3 months.

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