Crockpot 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
Scale
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
Find it online: https://thefoodrecipe.com/crockpot-chicken-stew-recipe/
