Description
A hearty and flavorful slow cooker chicken stew made with bone-in chicken thighs, fresh vegetables, and herbs. This comforting dish combines tender chicken with carrots, potatoes, peas, and a rich broth thickened with a flour slurry, perfect for an easy and satisfying meal.
Ingredients
Scale
Chicken
- 3 pounds bone-in chicken thighs – extra fat trimmed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil – for searing
Vegetables & 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
- ½ teaspoon fresh rosemary, minced – or ¼ teaspoon dried
- 3 medium red potatoes, quartered – or baby red potatoes
- 3 bay leaves – dried or fresh
- Salt and pepper to taste
Liquids & Thickener
- 5 cups chicken broth, divided – plus more as needed
- ⅓ cup all-purpose flour
Finishing Touches
- 1 cup frozen peas
- ¼ cup finely chopped Italian parsley
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 and sear chicken on both sides until golden brown. Transfer chicken to a large slow cooker. Tip: Let chicken sear undisturbed to develop color.
- Sauté Vegetables: In the same skillet, add more olive oil if needed and sauté diced onions and sliced carrots for 5 minutes. Scrape brown bits from the pan as onions release moisture to deglaze. Add a splash of chicken broth if necessary to prevent burning.
- Add Aromatics and Tomato Paste: Stir in minced garlic, thyme, and rosemary, cooking until fragrant about 1-2 minutes. Add tomato paste and coat the vegetables. Pour ½ to ¾ cup chicken broth into the skillet to deglaze brown bits. Transfer mixture to the slow cooker with the chicken.
- Add Potatoes, Bay Leaves, and Broth: Add quartered red potatoes, bay leaves, ½ teaspoon salt, and a few grinds of black pepper to the slow cooker. Pour in 4 cups of chicken broth. Cover and cook on HIGH for 4 hours.
- Make Flour Slurry and Add Peas: After 3.5 hours, mix ⅓ cup all-purpose flour with ⅓ cup room temperature chicken broth to create a slurry. Stir slurry and 1 cup frozen peas into the slow cooker. Cook for the remaining 30 minutes to thicken the stew.
- Shred Chicken and Finish: Remove chicken pieces, shred the meat with a fork, and discard bones. Return shredded chicken to the slow cooker and stir in chopped Italian parsley. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the stew warm with bread or biscuits and enjoy!
Notes
- If your slow cooker has a sauté or browning function, you can use it to make the recipe in one pot.
- Cooking on HIGH for 4 hours is recommended to avoid stringy chicken; cooking on LOW for 6 hours is an option if preferred.
- Bone-in chicken thighs add extra flavor and remain moist and tender during cooking.
- If using skin-on chicken, remove skin before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead by preparing the stew in advance and reheating before serving.
- Substitute boneless chicken thighs or chicken breasts if desired.
- Use dried herbs when fresh are not available, adjusting quantities accordingly.
- Yukon gold potatoes are a good substitute for red potatoes; avoid russet potatoes as they disintegrate easily.
