Crockpot Chicken Stew is the perfect meal for busy days. With its rich flavors and easy preparation, you can create a comforting dish that warms your heart and fills your belly. This stew combines tender chunks of chicken with hearty vegetables and a creamy broth. Just set it in the crockpot, and let it do the work for you!
4 Reasons Why You’ll Love It
- Easy to Prepare
- Full of Flavor
- Perfect for Any Season
- Great Leftovers
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Total Time: 4-8 hours 15 minutes
Ingredients List
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 pound waxy potatoes, quartered or halved
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 5 cloves garlic, minced
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon paprika
- 1/4 teaspoon dried rosemary
- 2 bay leaves
- 3/4 cup milk
- 1/4 cup flour
- 1 cup frozen peas
How to make Step-by-Step
1. Heat Olive Oil
Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.
2. Brown the Chicken
Season the chicken with salt and pepper. Add the seasoned chicken thighs to the skillet and brown for about 5-6 minutes, stirring occasionally.
3. Add Vegetables to Crockpot
In a 6-quart slow cooker, add the potatoes, carrots, celery, onion, garlic, and the seared chicken. Pour chicken broth over the top.
4. Stir in Seasonings
Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves to the crockpot.
5. Cook the Stew
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
6. Thicken the Stew
In a small bowl, whisk the milk and flour until smooth. Add this mixture and the peas to the crockpot, stirring to combine. Cook for an additional 20 minutes on high to thicken the stew.
7. Final Touches
Remove the bay leaves, taste, and season with additional salt and pepper if needed. Serve hot.
Serving Suggestions
Serve the Crockpot Chicken Stew with crusty bread or over a bed of rice for a filling meal. A side salad adds freshness and balance to your plate.
Storage Tips
- Store leftovers in an airtight container for up to 3 days.
- Freeze stew in a freezer-safe container for up to 3 months.
- Reheat in the microwave or on the stovetop, adding a splash of broth if needed.
- Let the stew cool completely before storing.
Tips for Success
- Use fresh herbs for better flavor.
- Cut vegetables evenly for even cooking.
- Don’t skip the browning step; it adds depth to the flavor.
- Adjust seasoning to your taste after cooking.
Variations to Try
Feel free to swap out the vegetables for what you have on hand. Add green beans, corn, or bell peppers for different tastes and textures. You can also try using chicken breasts or add beans for extra protein.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken thighs, but increase cooking time to ensure they are cooked through.
Is it possible to make this stew vegan?
Absolutely! Substitute the chicken with chickpeas or tofu and use vegetable broth.
How can I make it spicier?
Add a teaspoon of red pepper flakes or some diced jalapeños for heat.
Can I cook it on the stovetop?
Yes, you can simmer all the ingredients in a large pot over medium heat for 1-2 hours until everything is tender.
Closing Notes
Crockpot Chicken Stew is a wonderful dish that is versatile and easy to make. With minimal hands-on time, you can prepare a meal that your whole family will enjoy. It’s comforting, delicious, and perfect for any occasion. Give it a try and make it a staple in your dinner rotation!
Crockpot Chicken Stew
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon cracked pepper
- 1 pound waxy potatoes, quartered or halved
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 5 cloves garlic, minced
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 0.5 teaspoon basil
- 0.5 teaspoon paprika
- 0.25 teaspoon dried rosemary
- 2 bay leaves
- 0.75 cup milk
- 0.25 cup flour
- 1 cup frozen peas
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.
- Season the chicken with salt and pepper. Add the seasoned chicken thighs to the skillet and brown for about 5-6 minutes, stirring occasionally.
- In a 6-quart slow cooker, add the potatoes, carrots, celery, onion, garlic, and the seared chicken. Pour chicken broth over the top.
- Stir in the tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves to the crockpot.
Cooking
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
Thickening
- In a small bowl, whisk the milk and flour until smooth. Add this mixture and the peas to the crockpot, stirring to combine. Cook for an additional 20 minutes on high to thicken the stew.
Final Touches
- Remove the bay leaves, taste, and season with additional salt and pepper if needed. Serve hot.
