Description
A hearty and flavorful slow cooker chicken stew made with bone-in chicken thighs, aromatic herbs, vegetables, and a rich broth. This comforting stew is perfect for a satisfying dinner and easy to prepare with minimal hands-on time.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds bone-in chicken thighs - extra fat trimmed
- 2 teaspoons salt (for seasoning chicken)
- 1 teaspoon ground black pepper (for seasoning chicken)
- Salt and pepper, to taste (additional seasoning)
- Olive oil - 2 tablespoons + extra for sautéing
Vegetables and Herbs
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 medium carrots - peeled and sliced
- 1 ½ tablespoons tomato paste
- 2 teaspoons fresh thyme leaves - or ¾ teaspoon dried thyme
- ½ teaspoon fresh rosemary, minced - or ¼ teaspoon dried rosemary
- 3 medium red potatoes, quartered - or baby red potatoes
- 3 bay leaves - dried or fresh
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
Liquids and Thickening
- 5 cups chicken broth, divided, plus more as needed
- ⅓ cup all-purpose flour
Instructions
- Season and Sear Chicken: Season chicken thighs with 2 teaspoons salt and 1 teaspoon ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown, letting it cook undisturbed for a nice crust. Transfer the chicken to a large slow cooker.
- Sauté Vegetables: In the same skillet, add a little more olive oil if needed and sauté diced onions and sliced carrots for 5 minutes. Scrape up any brown bits from the skillet using a wooden spoon to deglaze. If spots start to burn, add a splash of chicken broth to loosen bits.
- Add Garlic, Herbs and Tomato Paste: Stir in minced garlic, thyme, and rosemary. Cook until fragrant for 1-2 minutes. Add tomato paste and stir to coat the vegetables. Pour about ½ to ¾ cup chicken broth into the skillet to deglaze and scrape up remaining browned bits. Transfer all contents to the slow cooker with the chicken.
- Add Potatoes, Bay Leaves and Broth: Add quartered potatoes and bay leaves to the slow cooker. Season with ½ teaspoon salt and a few grinds of black pepper. Pour in 4 cups of chicken broth. Cover and cook on HIGH for 4 hours.
- Make Flour Slurry and Add Peas: At 3 hours 30 minutes into cooking, mix ⅓ cup all-purpose flour with about ⅓ cup room-temperature chicken broth to create a slurry. Stir slurry and frozen peas into the slow cooker. Cook the remaining 30 minutes until stew thickens.
- Shred Chicken and Finish: Remove chicken from the slow cooker and shred with a fork, discarding bones. Return shredded chicken to the stew, stir in finely chopped Italian parsley, and season with additional salt and pepper if needed.
- Serve: Serve the stew warm with bread or biscuits. Enjoy your hearty and delicious slow cooker chicken stew!
Notes
- If your slow cooker has a sauté or browning function, you can use it for searing and sautéing to make this a one-pot recipe.
- Recommended cooking time is 4 hours on HIGH for moist chicken; cooking longer can make chicken stringy.
- Bone-in chicken thighs add rich flavor and keep the meat tender and juicy.
- If using skin-on chicken, remove skin from stew before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew can be made ahead, refrigerated, and reheated in the microwave or on stovetop.
- Substitutions: boneless chicken thighs or breasts can be used; substitute dried herbs at the indicated quantities; Yukon gold potatoes work well; avoid Russet potatoes as they break down easily.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
