Description
Indulge in the warmth and comfort of this Slow Cooker Chicken Stew, a delightful dish that combines tender chicken, hearty vegetables, and rich flavors without any cream. Perfect for chilly evenings or family gatherings, this easy-to-make stew allows you to simply toss the ingredients into your slow cooker and let it work its magic. With the aromatic blend of thyme, rosemary, and garlic, every spoonful is a cozy hug on a cold day. Plus, it’s versatile enough to accommodate seasonal vegetables or what you have in your pantry. Enjoy this satisfying meal that’s both nutritious and delicious!
Ingredients
Scale
- 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 ½-inch cubes (1 pound)
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup green peas, frozen
Instructions
- Prepare the chicken by cutting it into 1-inch pieces and seasoning with salt and pepper.
- In a large skillet, heat olive oil over medium heat and sear the chicken for about 4–5 minutes until browned. Transfer to the slow cooker.
- Sprinkle flour, thyme, rosemary, and salt over the chicken; stir to coat.
- Add garlic, onion, carrots, potatoes, chicken broth, and bay leaf; mix well.
- Cover and cook on low for 7–8 hours or high for 3–4 hours until everything is tender.
- Stir in frozen peas and milk; cook on high for an additional 10–15 minutes.
- Taste and adjust seasonings before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 405
- Sugar: 5g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg