Description
Warm up your chilly evenings with this delightful Slow Cooker Chicken Stew, a comforting dish that brings together tender chicken and vibrant vegetables simmered to perfection. This easy-to-follow recipe requires minimal prep time and is perfect for busy weeknights or meal prepping for the week ahead. With no cream needed, the stew boasts a creamy texture that’s both rich in flavor and light on calories. It’s versatile too; feel free to swap in your favorite veggies or adjust the seasonings to suit your taste. Plus, it makes for excellent leftovers that taste even better the next day!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon 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
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup green peas, frozen
- Black pepper, to season
Instructions
- Season the diced chicken with salt and pepper.
- In a large skillet, heat olive oil over medium heat and sear the chicken until browned (4-5 minutes).
- Transfer the chicken to a slow cooker; add flour, thyme, rosemary, salt, garlic, onion, carrots, potatoes, broth, and bay leaf. Stir well.
- Cover and cook on low for about 7-8 hours or high for 3-4 hours.
- In the last few minutes of cooking, stir in frozen peas and milk; cover again until warmed through.
- Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg