Slow Cooker Chicken Stew – A Hearty One-Pot Comfort Meal

This Slow Cooker Chicken Stew is the ultimate comfort food, made with tender chunks of chicken thighs, hearty potatoes, sweet carrots, and peas in a thick, savory broth. The chicken is first browned to deepen the flavor, then slow-cooked with herbs like thyme and rosemary to infuse every spoonful with cozy, rustic goodness. A splash of milk at the end adds a creamy finish, making it rich without being heavy. It's perfect for a cold evening or a make-ahead meal, and it reheats beautifully. For substitutions, chicken breasts can be used in place of thighs, and almond or soy milk can make this dairy-free.

Ingredients:

• 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 1/2-inch cubes (about 1 pound)
  
  

• 3 cups chicken broth
  
  

• 1 bay leaf
  
  

• 1/2 cup milk
  
  

• 1 cup green peas, frozen
  
  

• Black pepper, to season
  
  

Directions:

1. Season the diced chicken thighs generously with salt and pepper.
   
   

2. In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 4–5 minutes, browning it on all sides. Do not cook it through—just sear for flavor.
   
   

3. Transfer the seared chicken to the slow cooker. Sprinkle with flour, thyme, rosemary, and 1/2 teaspoon salt. Stir to coat the chicken evenly.
   
   

4. Add minced garlic, diced onion, sliced carrots, and cubed potatoes. Pour in the chicken broth and add the bay leaf. Stir to combine.
   
   

5. Cover and cook on low for 7–8 hours or on high for 3–4 hours until the vegetables are tender and the chicken is fully cooked.
   
   

6. Stir in the frozen peas and milk, and cook on high for another 10–15 minutes until the peas are warmed through.
   
   

7. Adjust the consistency with a little more flour to thicken or broth to thin. Taste and season with additional salt and pepper as needed.
   
   

8. Serve warm and store any leftovers in the fridge for up to 5 days or freeze for up to 3 months.
   
   

Nutritional Value:

• Calories: 516 kcal
  
  

• Carbohydrates: 54g
  
  

• Protein: 42g
  
  

• Fat: 15g
  
  

• Saturated Fat: 3g
  
  

• Fiber: 10g
  
  

• Sugar: 11g
  
  

• Sodium: 670mg
  
  

• Cholesterol: 130mg
  
  

• Potassium: 1250mg
  
  

• Vitamin A: 9500 IU
  
  

• Vitamin C: 22mg
  
  

• Calcium: 75mg
  
  

• Iron: 3mg