Slow Cooker Chicken Stew

5 from 1 vote

Slow cooker chicken stew is a hearty, comforting dish, with tender pieces of chicken and vegetables slowly cooked in a rich, flavorful broth.

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner

Cuisine: American

Servings:

Calories: 434kcal

Author: Joy Kincaid

Equipment

Ingredients

2 pounds boneless skinless chicken thighs about 8, cut into bite sized pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium yellow onion diced
3 cloves garlic minced
1 1/2 pounds potatoes peeled and cut into ½ inch cubes
4 carrots peeled and chopped
1 cup fresh green beans ends trimmed and cut in 1-inch pieces
2 teaspoons fresh thyme or 1/2 teaspoon dried
1 1/2 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 tablespoon fresh oregano or 1 teaspoon dried
3 cups chicken broth
1 1/2 tablespoons Worcestershire sauce
6 tablespoons all-purpose flour
2/3 cup green peas frozen
1/4 cup heavy cream
1/4 cup milk

Instructions

Cut the chicken into bite-sized pieces. In a large skillet heat the olive oil over medium heat. Add the chicken pieces, sprinkle the salt and pepper over the chicken, and sear both sides of each piece quickly. You don’t need to cook it all the way through. This step just adds extra flavor to the chicken in the end result.
Dump the chicken and juices from the pan into the crockpot. Add the onion, garlic, potatoes, carrots, and fresh green beans, along with the thyme, rosemary, and oregano. Stir and mix all ingredients together.
Slowly pour in the chicken broth and the Worcestershire sauce and mix together.
Turn the crockpot on low heat, add the lid, and cook on low for 7-8 hours until the chicken and vegetables are tender.
Remove about 3/4 cup chicken broth from the crockpot and mix it together with the milk, cream and flour. Whisk this mixture until there are no clumps of flour left.
Pour the flour mixture along with the frozen peas into the crockpot and mix together well. Turn the crockpot to high and heat for an additional 20-30 minutes until the soup has thickened. Ladle into bowls and serve.

Notes

Chop carrots into about ½ inch pieces sliced on the diagonal.

One large potato typically weighs about 1 pound. I would use about 2 large or 4 medium potatoes in this recipe.

You can substitute canned green beans for fresh or omit altogether and add a bit more of another vegetable. If you use canned green beans add them in when you add the frozen peas.

Don’t add the flour directly into the crockpot or you will not be able to get all the clumps out.

If your stew isn’t as thick as you’d like, remove another 1/2-2/3 cup more broth from the crockpot and whisk in another tablespoon of flour. Pour back into the crockpot and let it heat up another 5-10 minutes.

You can sub chicken breasts in place of the thighs if that is what you have on hand.

Store any leftover chicken stew in an airtight container in the refrigerator for up to 4 days.

Nutrition