Slow Cooker Chicken Stew with Vegetables

Tender chicken thighs and fresh vegetables in a flavorful broth, this slow cooker chicken stew is satisfying and just what we crave in cold weather.


  • 2 tablespoons olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small onion, diced
  • 3 carrots, cut into 1/2-inch rounds 
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 medium golden potatoes, quartered
  • 5 cups chicken broth
  • 1 cup green peas
  • 1/2 cup half and half


  1. Add the chicken, onion, carrots, celery, potatoes, thyme, rosemary, salt, pepper, and chicken broth to the dish of a slow cooker. Cover and cook on low for 4 hours or until the chicken is cooked through and the potatoes are tender. 
  2. Bring the slow cooker to high and stir in the peas and half and half. Cover and cook for an additional 10 minutes.