Hearty Slow Cooker Chicken Stew
As the temperatures drop and the days grow shorter, there’s nothing quite like the warm embrace of a hearty stew to bring comfort and joy to your dinner table. The allure of a slow cooker chicken stew lies not only in its rich flavors but also in the ease and convenience of preparation. Picture this: a chilly evening, the aroma of savory spices wafting through your home, and a pot of stew bubbling away, transforming simple ingredients into a deliciously satisfying meal.
This recipe celebrates the magic of slow cooking, where time is your ally. The chicken becomes tender and succulent, while a medley of aromatic vegetables—like carrots, onions, and potatoes—infuse the dish with warmth and nutrition. By omitting heavy cream, this stew provides a lighter yet equally comforting alternative, allowing the natural flavors of the ingredients to shine through.
Whether you’re juggling a busy weeknight or enjoying a leisurely weekend, this chicken stew is versatile enough to fit into any schedule. It’s perfect for family dinners, as leftovers can easily be stored for quick meals later in the week. And if you find yourself with extra portions, it freezes beautifully, ensuring you always have a hearty meal on hand when cravings strike.
Ingredients:
1¾ pounds chicken thighs, diced into 1-inch cubes.
2 tablespoons canola oil.
3 tablespoons all-purpose flour.
2 teaspoons dried rosemary.
1 teaspoon dried thyme.
½ teaspoon salt, plus more to taste.
6 cloves garlic, minced.
1 onion, chopped.
3 carrots, peeled and sliced.
2 potatoes (about 1 pound each), diced into ½-inch pieces.
1 bay leaf.
3 cups chicken broth.
⅓ cup milk.
1 cup frozen green peas.
Black pepper, to taste.
Instructions:
Step 1
Prepare the Chicken: Season the diced chicken with salt and pepper on a cutting board.
Step 2
Brown the Chicken: In a large skillet over medium-high heat, heat the canola oil.
Step 3
Add the chicken and sauté for 4-5 minutes, turning once, until browned (it doesn’t need to be cooked through).
Step 4
Combine in Slow Cooker: Transfer the browned chicken to the slow cooker.
Step 5
Sprinkle in the flour, thyme, rosemary, and an additional ½ teaspoon of salt. Stir to coat the chicken evenly with the flour and herbs.
Step 6
Add Vegetables: Add the chopped onion, minced garlic, sliced carrots, and diced potatoes to the slow cooker.
Step 7
Pour in the chicken broth and add the bay leaf. Stir all the ingredients together.
