Slow Cooker Chicken Stew 

This hearty slow cooker chicken stew is a comforting, all-in-one meal crafted for ease and flavor. It layers chicken (typically thighs), vegetables like carrots, celery, onions, and potatoes, and a seasoned broth into a slow cooker for tender, flavorful results with minimal effort. Optional browning of chicken and aromatics can elevate depth and richness. With creamy broth and optional peas or milk for finishing, this recipe delivers stick-to-your-ribs satisfaction—ideal for cool evenings, meal prep, or cozy family dinners.

Ingredients

• 2 Tbsp olive oil
  
  

• 1½–2 lb chicken thighs, cut into 1″ pieces (boneless skinless recommended)

• 3 Tbsp all-purpose flour
  
  

• 1 tsp dried thyme
  
  

• 1 tsp dried rosemary or 3 sprigs fresh rosemary
  
  

• ½ tsp paprika
  
  

• ½ tsp poultry seasoning (optional but adds depth)
  
  

• Kosher salt and black pepper, to taste
  
  

• 1 onion, diced
  
  

• 3 carrots, peeled and sliced
  
  

• 3 celery stalks, chopped
  
  

• 2 lb potatoes (russet or Yukon gold), peeled and cubed
  
  

• 3–4 cups low-sodium chicken broth
  
  

• 1 bay leaf
  
  

• 6 cloves garlic, minced
  
  

• ½ cup milk (or substitute dairy-free option)
  
  

• 1 cup frozen peas (added last)
  
  

• Optional garnish: chopped fresh parsley
  
  

Directions

1. If desired, heat olive oil in a skillet and sear chicken pieces until golden (not fully cooked). Transfer chicken to slow cooker.
   
   

2. Toss chicken with flour, thyme, rosemary, paprika, poultry seasoning (if using), salt, and pepper.
   
   

3. Add onions, carrots, celery, garlic, and potatoes into the slow cooker, layering around the chicken. Insert bay leaf.
   
   

4. Pour in chicken broth to just cover the vegetables and chicken.
   
   

5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until chicken and vegetables are tender.
   
   

6. 30 minutes before the end of cooking, whisk milk and cornstarch (or flour) into a slurry. Stir into stew along with frozen peas, then continue cooking to thicken.
   
   

7. Remove bay leaf. Taste and adjust seasoning. Garnish with parsley and serve warm.
   
   

Nutrients (approx. per 1 cup serving, yields ~8 servings)

• Calories: ~295–330 kcal
  
  

• Protein: ~30–37 g
  
  

• Carbohydrates: ~24–30 g (from vegetables and broth)
  
  

• Fat: ~5–8 g
  
  

• Fiber: ~3 g
  
  

• Sugars: ~3–5 g
  
  

• Sodium: ~600–650 mg
  
  

• Vitamin A: High (from carrots), Vitamin C: Moderate (from potatoes & peas)