Slow Cooker Chicken Stew

Description

This crock pot chicken stew can be enjoyed on its own or served with a warm slice of crusty bread or baguette. For added fiber and vegetables, pair it with a simple green salad and a light oil and vinegar dressing. It also complements a glass of white wine for those looking to elevate the meal.

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 1/2-inch cubes (1 pound)
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup green peas, frozen
Black pepper, to season

Instructions

Place the chicken on a cutting board, dice it into 1-inch pieces, and season generously with salt and pepper.
In a large skillet, heat the olive oil, add the chicken, and cook for 4 to 5 minutes until browned on all sides. The chicken does not need to be fully cooked; searing it locks in flavor before transferring it to the slow cooker. If using a slow cooker with a stovetop-safe removable pot, sear the chicken directly in that pot before returning it to the slow cooker base.
Transfer the seared chicken to the slow cooker, add the flour, thyme, rosemary, and salt, and stir until the chicken is evenly coated.
Add the garlic, onion, carrots, and potatoes to the slow cooker and stir to combine.
Pour in the broth and add the bay leaf.
Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours.
After cooking, add the frozen peas and milk, stir to combine, and cook on high for an additional 10 to 15 minutes until the peas are heated through. The thickness of the stew can be adjusted by adding more flour if it is too thin or a splash of broth if it is too thick.
Taste and adjust the salt and pepper as needed. The stew can be served immediately, with leftovers stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.