Crockpot Chicken Stew Recipe

Introduction

This Crockpot Chicken Stew is a comforting and hearty meal perfect for chilly days. Tender chicken thighs simmer with vegetables and herbs in a rich, creamy broth. It’s easy to prepare and fills your home with inviting aromas.

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken thighs (chopped into bite sized pieces)
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 1 pound waxy potatoes (quartered or halved depending on size)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 medium onion (diced)
• 5 cloves garlic (minced)
• 3 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon oregano
• 1 teaspoon thyme
• ½ teaspoon basil
• ½ teaspoon paprika
• ¼ teaspoon dried rosemary
• 2 bay leaves
• 3/4 cup milk
• ¼ cup flour
• 1 cup frozen peas

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a heavy bottomed skillet over medium high heat.
2. Step 2: While the oil heats, season the chicken with salt and pepper. Add the chicken pieces to the skillet and brown for about 5-6 minutes, stirring occasionally.
3. Step 3: Place the potatoes, carrots, celery, onion, and garlic in a 6 quart slow cooker. Add the browned chicken on top.
4. Step 4: Pour the chicken broth over the ingredients in the slow cooker.
5. Step 5: Stir in tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves to combine well.
6. Step 6: Cover and cook on low for 7-8 hours or high for 4-5 hours, until chicken is cooked through and vegetables are tender.
7. Step 7: In a small bowl, whisk together milk and flour until smooth. Add this mixture along with the frozen peas to the crockpot and stir to combine.
8. Step 8: Cook for an additional 20 minutes on high to thicken the stew.
9. Step 9: Remove bay leaves, taste, and adjust seasoning with additional salt and pepper if needed. Serve hot.

Tips & Variations

• Use boneless skinless chicken breasts if preferred, but thighs remain juicier after slow cooking.
• For added depth, sprinkle in a splash of white wine before slow cooking.
• Swap frozen peas for green beans or corn based on what you have available.
• To make this stew gluten-free, replace flour with cornstarch mixed in cold milk or broth.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, chicken breasts can be used, though they may be less tender after long cooking. Adjust cooking time slightly if needed.

Is it necessary to brown the chicken first?

Browning adds extra flavor and a nice texture, but you can skip this step for a quicker prep. The stew will still be delicious.