Name: Slow Cooker Chicken Stew Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 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

If you’re craving a meal that feels like a comforting hug on a chilly day, you’re going to love this Slow Cooker Chicken Stew. It’s a warm, hearty dish that fills your kitchen with the most inviting aromas and your belly with delicious, tender chicken and perfectly soft vegetables. The beauty of this stew is in its simplicity and how the slow cooker magically melds all these flavors into something truly unforgettable. Whether it’s a family dinner or you’re looking to impress guests with minimal fuss, this stew will quickly become one of your go-to favorites.

Slow Cooker Chicken Stew Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Slow Cooker Chicken Stew plays a key role in creating a rich, flavorful, and satisfying dish. From vibrant carrots to tender potatoes and aromatic herbs, these simple components come together to create that perfect balance of taste and texture.

Olive oil: This adds a subtle fruitiness and helps brown the chicken for deeper flavor.
Chicken thighs: Juicy and tender, they hold up wonderfully during slow cooking without drying out.
All-purpose flour: Used to lightly coat the chicken, it helps thicken the stew as it simmers.
Dried thyme: Adds an earthy, slightly minty note that complements the chicken beautifully.
Dried rosemary: Provides a piney, fragrant aroma essential for a classic stew flavor.
Salt: Enhances all the flavors and ties everything together.
Garlic cloves: Minced for a lovely pungency that enriches the entire dish.
Onion: Diced to add natural sweetness and depth to the stew.
Carrots: Peeled and sliced for a pop of color and subtle sweetness.
Potatoes: Cubed for hearty texture and to soak up the savory broth.
Chicken broth: The flavorful base that unites all ingredients with a warm, savory essence.
Bay leaf: Infuses the stew with a gentle herbal note that rounds out the flavors.
Milk: Added at the end to give the stew a creamy finish without overpowering the ingredients.

How to Make Slow Cooker Chicken Stew

Step 1: Prep and Brown the Chicken

Start by coating the chicken thigh pieces in flour mixed with dried thyme, rosemary, and salt. Then, heat the olive oil in a pan and brown the chicken on all sides until it develops a golden crust. This step isn’t just about color; it locks in juices and adds a deep, savory flavor base that’s essential for the stew.

Step 2: Layer the Vegetables and Aromatics in the Slow Cooker

Place the minced garlic, diced onion, sliced carrots, and cubed potatoes into the bottom of your slow cooker. These veggies create wonderful texture and sweetness as they cook slowly, and layering them helps all the juices mingle perfectly throughout the stew.

Step 3: Add Chicken and Broth

Nestle the browned chicken pieces on top of the vegetable bed. Pour in the chicken broth and toss in the bay leaf. This broth simmers gently over hours, drawing out flavors and transforming into a rich stew base that wraps around every bite.

Step 4: Cook Low and Slow

Cover your slow cooker and let everything cook on low for about 6 to 7 hours or on high for 3 to 4 hours. Patience here is key! The chicken will become incredibly tender, and the vegetables will soften just enough without turning mushy, giving the stew its classic, comforting texture.

Step 5: Finish with Creamy Milk

About 15 minutes before serving, stir in the milk to add a gentle creaminess that balances the herbs and savory chicken flavors. This step turns the stew silky smooth and luxurious without weighing it down.

How to Serve Slow Cooker Chicken Stew

Garnishes

Fresh herbs like chopped parsley or thyme sprigs make a perfect garnish, adding a burst of color and freshness to each bowl. A sprinkle of cracked black pepper or a dash of smoked paprika can also amp up the flavor and visual appeal.

Side Dishes

This Slow Cooker Chicken Stew shines paired with crusty bread or warm dinner rolls for dipping into that luscious broth. For a lighter touch, serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness.

Creative Ways to Present

If you want to impress, ladle the stew into rustic bread bowls or serve it over buttery mashed potatoes for extra heartiness. For a cozy twist, top it with a flaky puff pastry crust or sprinkle with grated cheese and broil until golden and bubbly.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Chicken Stew should be cooled completely, then stored in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen after a day, making for an even more delicious meal next time.

Freezing

This stew freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating to keep that perfect texture and flavor.

Reheating

Gently reheat leftovers on the stove over low to medium heat, stirring occasionally until warmed through. Avoid high heat to prevent the chicken from drying out. Adding a splash of broth or water during reheating can revive the stew’s luscious consistency.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works perfectly if you prefer leaner meat, but keep an eye on cook time as breast can dry out more easily. Add it later in the cooking process for best results.

Do I need to brown the chicken beforehand?

Browning isn’t mandatory but highly recommended. It adds beautiful color and deepens the flavor, making your Slow Cooker Chicken Stew taste even more amazing.

Can I make this stew vegetarian?

You can! Simply substitute the chicken with hearty vegetables or plant-based protein and swap chicken broth for vegetable broth. The herbs and seasonings will still shine.

What can I substitute for milk in this recipe?

Feel free to swap milk for cream, half-and-half, or a non-dairy alternative like oat or almond milk to achieve that creamy finish without compromising taste.

How thick should the stew be?

The stew should have a rich, slightly thickened broth that coats the chicken and vegetables without being too runny. The flour and cooking process help achieve this ideal, cozy consistency.

Final Thoughts

I hope this Slow Cooker Chicken Stew finds a happy spot in your recipe rotation. It’s one of those dishes that feels like a warm, satisfying friend you can count on anytime. Whether you’re new to slow cooking or a seasoned pro, the ease and comforting taste of this stew will make you smile every single time you serve it. So go ahead, grab your slow cooker and give this recipe a try—you won’t regret it!

Slow Cooker Chicken Stew Recipe

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★★★★★

5.1 from 27 reviews

This Slow Cooker Chicken Stew is a hearty and comforting dish packed with tender chicken thighs, fresh vegetables, and aromatic herbs. Perfect for an easy weeknight meal or cozy weekend dinner, it simmers slowly to develop rich flavors and a creamy texture, thanks to a touch of milk added at the end.

Author: Matteo
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

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

Instructions

Prepare the Chicken: Toss the chicken thigh pieces with the all-purpose flour, dried thyme, dried rosemary, and 1/2 teaspoon salt until evenly coated. This will help thicken the stew and infuse flavor into the chicken.
Brown the Chicken: Heat the olive oil in a skillet over medium-high heat. Add the coated chicken pieces and cook until browned on all sides, about 5-7 minutes. Browning adds depth of flavor before slow cooking.
Add Aromatics and Vegetables: Place the browned chicken into the slow cooker. Add the minced garlic, diced onion, peeled and sliced carrots, and cubed potatoes on top.
Pour Broth and Add Bay Leaf: Pour the chicken broth into the slow cooker over the ingredients and add the bay leaf. Give everything a gentle stir to combine without disturbing the layering too much.
Slow Cook the Stew: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and vegetables are cooked through.
Finish with Milk: About 15 minutes before serving, stir in the 1/2 cup milk to add creaminess to the stew. Adjust seasoning with additional salt if needed.
Serve: Remove the bay leaf and serve hot, optionally garnished with fresh herbs or crusty bread on the side.

Notes

Use skinless chicken thighs for a richer flavor and juicier texture.
To make this stew gluten-free, substitute the all-purpose flour with gluten-free flour or cornstarch.
For a thicker stew, remove the lid in the last hour of cooking to allow some liquid to evaporate.
Feel free to swap potatoes with sweet potatoes or add other root vegetables like parsnips or turnips.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.