THANK YOU! Rich, comforting, and wonderfully thick without heavy cream, this Creamy Slow Cooker Chicken Stew is the ultimate warm-up meal for a cold day! Loaded with tender chicken thighs, soft potatoes, carrots, and sweet green peas simmered in an aromatic garlic-herb broth, it’s a healthy, hearty dinner that practically cooks itself.
Why You’ll Love This Recipe
Creamy Without the Cream: Starch from the potatoes and a simple flour-and-milk finish create a velvety sauce without high-calorie heavy cream.
Juicy & Flavorful: Using chicken thighs ensures the meat stays exceptionally tender and moist through the slow cooking process.
Set-It-and-Forget-It Prep: Drop your fresh ingredients in the slow cooker and let it work its magic all day long.
Essential Kitchen Equipment
6-Quart Slow Cooker (Crock-Pot): Perfect size for simmering stew ingredients evenly without overcrowding.
Ladle & Wooden Spoon: For easy stirring and serving hot bowls cleanly.
Ingredients
Stew Base:
1 ½ lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp Olive oil
3 tbsp All-purpose flour
1 tsp Dried thyme
1 tsp Dried rosemary
1/2 tsp Salt, plus extra to season to taste
1/2 tsp Black pepper
Vegetables & Broth:
6 cloves Garlic, minced
1 medium Yellow onion, diced
3 medium Carrots, peeled and sliced
2 large Potatoes (Yukon Gold or Russet), cut into 1/2-inch cubes (about 1 lb)
3 cups Low-sodium chicken broth
1 Bay leaf
Creamy Finish:
1/2 cup Milk (whole milk or 2%)
1 cup Frozen green peas
Step-by-Step Instructions
1. Coat the Chicken: In a bowl, toss the cut chicken thigh pieces with olive oil, all-purpose flour, dried thyme, dried rosemary, salt, and black pepper until well coated.
2. Build the Slow Cooker Base: Place the diced onion, minced garlic, sliced carrots, and cubed potatoes into the bottom of the slow cooker insert.
3. Add Chicken & Liquid: Layer the coated chicken pieces on top of the vegetables. Pour in the 3 cups of chicken broth and drop in the bay leaf. Stir gently to combine.
4. Slow Cook: Cover with lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is tender and the potatoes are fork-soft.
5. Add Milk & Peas: Remove the bay leaf. Stir in the 1/2 cup of milk and 1 cup of frozen green peas. Cover and cook on HIGH for an additional 15 minutes until the peas are hot and the broth thickens up into a glossy, creamy stew.
6. Adjust & Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle into warm bowls and serve with crusty bread for dipping!
Chef’s Tips
Use Yukon Gold Potatoes: Yukon Golds naturally hold their shape well during slow cooking while releasing just enough starch to thicken the broth smoothly.
Thickening Option: If you prefer an even thicker stew, mash a few cooked potato cubes against the side of the slow cooker insert with a fork right before serving!
Nutritional Breakdown (Per Serving / Yields 6 Servings)
Servings: 6 large bowls
Calories: ~320 kcal
Protein: 28g
Net Carbs: 24g
Fat: 11g
Frequently Asked Questions (FAQ)
Can I make this stew gluten-free?
Yes! Swap the 3 tablespoons of all-purpose flour with 1:1 gluten-free baking flour or cornstarch (if using cornstarch, mix it with a splash of cold broth before stirring in) to keep the stew 100% gluten-free!