Description
Hearty slow cooker chicken stew delivers comfort in a bowl, packed with tender chicken, root vegetables, and rich herbs from French countryside traditions. Satisfying warmth nestles between spoon and palate, inviting you to savor each spoonful of this soul-soothing culinary embrace.
Ingredients
Scale
Meat:
- 1.5 pounds (680 grams) chicken thighs, cut into 1-inch pieces
Vegetables:
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes (1 pound or 454 grams)
- 1 cup frozen green peas
- 6 cloves garlic, minced
Seasonings and Liquids:
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 cups chicken broth
- ½ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt, plus more to season
- 1 bay leaf
- Black pepper, to season
Instructions
- Meticulously trim chicken thighs into uniform 1-inch (2.54-centimeter) cubes, ensuring even seasoning with kosher salt and freshly ground black pepper.
- Heat extra virgin olive oil in a heavy-bottomed skillet over medium-high temperature. Carefully sear chicken pieces for 4-5 minutes, rotating to achieve a golden-brown exterior that locks in robust flavors.
- Transfer seared chicken into the slow cooker vessel, then dust with all-purpose flour, dried thyme, crushed rosemary, and an additional pinch of salt. Gently toss to create an even, herb-infused coating.
- Incorporate freshly minced garlic, finely diced sweet onion, diagonally sliced carrots, and rustic potato cubes into the slow cooker. Thoroughly mix ingredients to distribute flavors and textures.
- Pour low-sodium chicken broth over the mixture, then nestle a fragrant bay leaf into the stew. Secure the slow cooker lid and allow contents to simmer on low setting for 7-8 hours or high setting for 3-4 hours until chicken becomes tender and vegetables soften.
- In the final cooking stage, gently fold in whole milk and frozen green peas. Continue cooking on high for 10-15 minutes until peas are heated through and stew reaches desired consistency.
- Perform a final taste evaluation, adjusting seasoning with additional salt and cracked black pepper as needed. If stew appears too thin, sprinkle extra flour; if too thick, introduce small amounts of broth.
- Ladle into warm ceramic bowls and serve immediately, garnishing with fresh herb sprigs for an elevated presentation.
Notes
- Searing chicken before slow cooking locks in rich, deep flavors and creates a beautiful golden-brown exterior that enhances the overall taste profile of the stew.
- Coating chicken with flour helps thicken the sauce naturally and creates a silky texture that makes the stew more satisfying and hearty.
- Cooking on low heat for 7-8 hours allows ingredients to slowly meld together, developing complex, comforting flavors that transform simple ingredients into a delicious meal.
- Adding milk and frozen peas near the end of cooking prevents overcooking and maintains their fresh, vibrant taste and perfect tender-crisp texture.
- Using chicken thighs instead of breast meat ensures the stew remains incredibly moist and prevents the meat from becoming dry or tough during long cooking times.
- Flexibility in cooking time and temperature makes this recipe adaptable to different schedules, allowing you to prepare a warm, nourishing meal with minimal hands-on effort.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg