Slow Cooker Chicken Stew

Ingredients

For the Chicken & Seasoning:

1 ½ pounds chicken thighs, cut into 1-inch pieces 🍗

2 tablespoons olive oil 🫒

3 tablespoons all-purpose flour

1 teaspoon dried thyme 🌿

1 teaspoon dried rosemary

½ teaspoon salt, plus more to taste 🧂

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, for extra depth of flavor)

For the Stew Base:

3 cups chicken broth 🍲

½ cup dry white wine (or extra broth for a non-alcoholic version)

3 large carrots, peeled and chopped 🥕

2 celery stalks, sliced

3 medium potatoes, diced 🥔

1 small onion, diced 🧅

3 cloves garlic, minced 🧄

1 bay leaf 🍃

1 cup frozen peas (added at the end for freshness!)

2 tablespoons heavy cream or half-and-half (optional, for a creamy finish)

Directions

1. Prep the Chicken:

Season the chicken pieces with salt, pepper, thyme, rosemary, and smoked paprika.

Toss the chicken in the flour to lightly coat it. This helps thicken the stew later!

2. Sear the Chicken (Optional but Recommended!):

Heat 2 tablespoons olive oil in a pan over medium-high heat.

Add the chicken and cook for 2–3 minutes per side, just until browned (it doesn’t need to be fully cooked).

Transfer the chicken to the slow cooker.

3. Assemble the Stew in the Slow Cooker:

Add the carrots, celery, potatoes, onion, and garlic to the slow cooker.

Pour in the chicken broth and white wine.

Drop in the bay leaf for extra flavor.

Stir everything together.

4. Slow Cook to Perfection:

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken is fully cooked.

5. Final Touches:

Stir in the frozen peas during the last 15 minutes of cooking.

If you want a creamier stew, add 2 tablespoons of heavy cream or half-and-half.

Taste and adjust seasoning as needed.

6. Serve & Enjoy!

Remove the bay leaf and ladle the stew into bowls.

Serve with crusty bread or biscuits for the ultimate comfort meal!

Tips for Success:

Thicker Stew? Mash some of the potatoes into the broth or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).