Description
A hearty and easy slow cooker chicken stew with potatoes, carrots, and peas, perfect for a comforting dinner.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 1/2 lb Yukon gold or russet potatoes, peeled and cut into chunks
- 3 cups baby carrots (or 3 large carrots, sliced thick)
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 3 tbsp all-purpose flour
- 3 tbsp butter, melted (or 3 tbsp olive oil)
- 2 tbsp chopped fresh parsley (optional, for serving)
Instructions
- Add chicken, potatoes, carrots, onion, and garlic to the slow cooker.
- Pour in chicken broth. Season with salt, pepper, thyme, rosemary, and add bay leaves. Stir.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until potatoes are tender and chicken is cooked through.
- In a small bowl, whisk flour with melted butter to form a smooth slurry. Stir it into the stew.
- Add frozen peas. Cover and cook 15–20 minutes more, until thickened and peas are hot.
- Taste and adjust seasoning. Remove bay leaves. Garnish with parsley and serve.
Notes
- For a thicker stew, increase flour to 4 tbsp.
- Substitute chicken thighs with breasts for leaner meat.
- Use fresh herbs if available for better flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg