Creamy Slow Cooker Chicken Stew with Potatoes and Peas
Chicken, potatoes, carrots, and late-added peas in a light thyme broth finished with dairy.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs thawed and cubed
- 4 carrots evenly sliced
- 3 potatoes cut into 1/2-inch dice
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- fresh parsley optional, for garnish
Instructions
Method
- Cut potatoes into 1/2-inch dice and slice carrots evenly; add to the cooker with onion and garlic. Add thawed cubed chicken, broth, thyme, salt, and pepper; reserve peas and dairy.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, checking chicken early, especially breasts, from about 3 hours on LOW or 2 hours on HIGH. Remove chicken when its centers reach 165°F if vegetables need longer, keeping it covered at 140°F or above until the roots are fork-tender.
- Remove any finished chicken and add the peas to the tender vegetables. Cover on LOW for 15–30 minutes until peas are hot.
- Whisk some hot broth into the 1 cup cream or milk, then stir it into the cooker and warm gently without boiling. Turn off the heat, return the warm cooked chicken, and divide into 6 servings with optional parsley.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Thaw chicken before slow-cooking; reheat chilled leftovers outside the cooker.