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Slow Cooker Chicken Stew

A comforting and hearty chicken stew cooked slowly to perfection with fresh vegetables and aromatic herbs.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • 4 cups chicken broth
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 2 medium potatoes, cubed
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Start by cutting the chicken thighs into bite-sized pieces. Dice the carrots, celery, and potatoes as well. Have your onion and garlic ready to go. You can also measure out your herbs.
Sauté the Aromatics
  1. In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they’re softened and fragrant, about 3-4 minutes.
Combine in the Slow Cooker
  1. Transfer the sautéed onion and garlic into the slow cooker. Now, toss in the chicken chunks, diced vegetables, and spices. Pour in the chicken broth, ensuring everything is covered. Season with salt and pepper as desired.
Cook Low and Slow
  1. Cover and cook on low for 6-8 hours or on high for 4 hours.
Final Touches
  1. About 15 minutes before serving, stir in the frozen peas. Allow them to warm through, adding a splash of color to your stew.
Serve and Enjoy
  1. Ladle the stew into bowls and enjoy with fresh bread or over rice.

Notes

Consider adding a tablespoon of Worcestershire sauce for extra depth. Adjust the liquid based on your preference; if you like a thicker stew, you can reduce the broth or add a cornstarch slurry at the end. To prevent overcooking, check the chicken for doneness based on your slow cooker’s temperature patterns.