Crockpot Chicken Stew Recipe
Introduction
This Crockpot Chicken Stew is a comforting and hearty meal perfect for any day of the week. Tender chicken, savory vegetables, and rich herbs combine in a creamy broth that simmers slowly to develop deep flavor. It’s easy to prepare and makes for a satisfying dinner.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs, chopped into bite sized pieces
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 pound waxy potatoes, quartered or halved depending on size
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 5 cloves garlic, minced
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon paprika
- ¼ teaspoon dried rosemary
- 2 bay leaves
- ¾ cup milk
- ¼ cup flour
- 1 cup frozen peas
Instructions
- Step 1: Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium-high heat.
- Step 2: While the oil heats, season the chicken with salt and pepper. Add the chicken thighs to the skillet and brown them for 5-6 minutes, stirring occasionally.
- Step 3: Add the potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker along with the seared chicken. Pour the chicken broth over the top.
- Step 4: Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves.
- Step 5: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
- Step 6: In a small bowl, whisk together the milk and flour until smooth with no lumps. Add this mixture and the frozen peas to the crockpot. Stir well and cook on high for 20 minutes to thicken the stew.
- Step 7: Remove the bay leaves, taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Tips & Variations
- For a richer flavor, use half-and-half instead of milk in the thickening step.
- Substitute chicken thighs with boneless chicken breasts if you prefer leaner meat, but cooking time may be slightly shorter.
- Add chopped fresh parsley or thyme just before serving for a fresh herbal note.
- If you like a thicker stew, increase the flour to ⅓ cup, whisked into the milk.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. This stew also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken instead of fresh?
It’s best to use fresh chicken or fully thawed chicken thighs to ensure even cooking and the best texture in the stew.
Can I make this stew without a slow cooker?
Yes, you can simmer it on the stove in a large pot over low heat for about 1.5 to 2 hours, stirring occasionally until the chicken and vegetables are tender.
PrintCrockpot Chicken Stew Recipe
This hearty Crockpot Chicken Stew is a comforting and flavorful one-pot meal featuring tender chicken thighs simmered with potatoes, carrots, celery, and aromatic herbs in a rich broth. Perfect for slow cooking, it combines seared chicken with an array of garden vegetables and a creamy finish for a satisfying and easy-to-make stew.
- Prep Time: 15 minutes
- Cook Time: 7 hours 20 minutes
- Total Time: 7 hours 35 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Oil
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs, chopped into bite-sized pieces
Vegetables
- 1 pound waxy potatoes, quartered or halved depending on size
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 cup frozen peas
Liquids and Thickener
- 3 cups chicken broth
- ¾ cup milk
- ¼ cup flour
Seasonings and Herbs
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon paprika
- ¼ teaspoon dried rosemary
- 2 bay leaves
Instructions
- Heat Oil and Brown Chicken: Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium-high heat. Season the chicken thighs with 1 teaspoon salt and ½ teaspoon cracked pepper. Add the chicken to the skillet and brown for about 5-6 minutes, stirring occasionally, until nicely seared.
- Combine Ingredients in Slow Cooker: Transfer the seared chicken to a 6-quart slow cooker. Add the potatoes, carrots, celery, diced onion, and minced garlic. Pour 3 cups of chicken broth over the top to cover the ingredients.
- Add Herbs and Tomato Paste: Stir in 1 tablespoon tomato paste along with 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon basil, ½ teaspoon paprika, ¼ teaspoon dried rosemary, and 2 bay leaves. Mix well to combine the seasonings evenly.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
- Prepare Thickening Mixture: In a small bowl, whisk together ¾ cup milk and ¼ cup flour until smooth and free of lumps. Add this mixture along with the frozen peas to the slow cooker and stir gently.
- Thicken the Stew: Cook uncovered on high for an additional 20 minutes to allow the stew to thicken and the peas to heat through.
- Final Seasoning and Serve: Remove the bay leaves, taste the stew, and adjust seasoning with extra salt and pepper if needed. Serve the stew hot for a comforting meal.
Notes
- Searing the chicken before adding it to the slow cooker enhances the flavor and texture of the stew.
- Use waxy potatoes such as Yukon gold or red potatoes for best texture; they hold their shape well during slow cooking.
- You can substitute the milk with a lactose-free or plant-based milk if desired.
- For a thicker stew, you can increase the flour slightly or cook uncovered for longer at the end.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: crockpot chicken stew, slow cooker chicken stew, easy chicken stew, comforting stew recipe, chicken and vegetable stew
