Slow Cooker Chicken Stew

This easy slow cooker chicken stew is perfect if you want to prepare a meaty stew without turning on the oven! This slow cooker chicken stew is similar to a typical beef stew but prepared with chicken. It is loaded with soft and juicy chicken, a rich and creamy broth, and packed full of veggies, making it a substantial and healthy dinner that is excellent for a cold day.

Slow cookers are notorious for producing wonderful cuisine with little effort, and this recipe is no exception. Aside than frying the chicken, you simply put everything to a crockpot and sit back and relax while it cooks. Not to mention that this chicken stew stores nicely in the fridge and freezer, making it ideal for leftovers or a quick meal prep option.

SLOW COOKER CHICKEN STEW INGREDIENTS

Here’s everything you’ll need to prepare this wonderful slow cooker chicken stew, which is packed with herbs, veggies, and protein.

• Chicken Thighs: I used boneless, skinless chicken thighs in my recipe because I believe they provide the most flavor to the stew, but you could also use chicken breasts.
• Potatoes: I used russets, but any white potato, such as Yukon golds, would do. It is entirely up to you whether you peel or leave them unpeeled.
• Carrots and Peas: Carrots and peas are two basic stew vegetables. If you like, you may add some celery.
• Onion and garlic: Aromatics to help form the taste basis.
• Chicken Broth: You may use homemade or store-bought chicken broth.
• Flour: To thicken the stew, add a little all-purpose flour.
• Herbs: To intensify the taste, include thyme, rosemary, and bay leaf. Simply double the quantity if using fresh herbs.
• Milk: To thicken the stew even more and add a creamy mouthfeel. If you don’t have milk, use half the heavy cream and add a little extra broth.

In addition to the ingredients listed above, you’ll need olive oil to cook the chicken and salt and black pepper to season it.

HOW TO COOK CHICKEN STEW IN CROCKPOT

• Cook the chicken until it is golden brown. Begin by searing the chicken on all sides until golden brown. This tenderizes the chicken and brings forth its flavorful taste.
• Mix in the flour and herbs. Toss the browned chicken in the flour, followed by the thyme and rosemary.
• Combine the vegetables and broth in a mixing bowl. Cover with chicken stock and toss in the onion, potatoes, carrots, and salt.
• Cook, covered. Cook for 7-8 hours on low or 3-4 hours on high, covered with a lid.
• Pour in the milk and peas. Once the stew is done, add the milk, green peas, and simmer for another 10-15 minutes on high.
• Season to taste. Taste the stew and season with salt and pepper as required.

The stew can be served right away or refrigerated for later. I honestly believe that the longer this stew rests, the more the flavors develop, so it’s a perfect make-ahead dish that also makes great leftovers.

FAQs

CAN I COOK RAW CHICKEN IN A SLOW COOKER?

While it is safe to cook raw chicken in a slow cooker, browning the chicken before adding it to the stew yields the best results.

WHAT HAPPENS IF THE MEAT IS NOT BROWNED BEFORE SLOW COOKING?

Technically, the beef would cook just fine in a slow cooker without browning; nevertheless, browning adds depth and richness to the flavor, so it’s definitely worth the extra step and work.

IS IT BETTER TO COOK CHICKEN STEW ON LOW OR HIGH TEMPERATURE?

Simply put, the low setting cooks slower than the high setting. While both levels are functional, the low option provides for additional flavor development time.

CAN I SHORTEN THE TIME ON A SLOW COOKER?

You may shorten the cooking time in half if you cook the stew on high in the slow cooker.

STORAGE AND REHEATING

To Store: Allow the stew to cool fully before transferring to an airtight container and storing in the refrigerator for 3-4 days.

To Freeze: Once cooled, leftover chicken stew can be frozen for up to 3 months in a freezer-safe container.

To Reheat: Reheat the stew in a saucepan on the stovetop over medium heat for 5 minutes, or in the microwave for 1-2 minutes. Allow the stew to defrost completely before reheating if using frozen leftovers.

MORE CHICKEN RECIPES YOU MIGHT LIKE

• Air Fryer Whole Chicken
• Spinach Artichoke Chicken Casserole
• The Best Grilled Chicken Wings
• The Best Spatchcock Chicken