Slow-Cooker Chicken Stew

Posted on Friday, April 12, 2024
by AMAC, D.J. Wilson
Slow-Cooker Chicken Stew


  • 6 chicken thighs, divided
  • 3 Tablespoons olive oil, divided
  • 3 large carrots, diced
  • 1 small onion, quartered
  • 2 stalks celery, diced
  • 2 cups peeled & diced red potatoes
  • 4 Tablespoon finely diced roasted red peppers
  • ½ teaspoon rosemary
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • ½ teaspoon parsley
  • ½ teaspoon salt (optional)
  • ½ teaspoon pepper (optional)
  • ¼ cup white wine (optional – may substitute with ¼ cup chicken stock if preferred)
  • 1 small can (10.5 oz.) condensed cream of mushroom soup or cream of chicken soup or cream of celery soup (Choose only one)
  • 4 cups chicken stock
  • 1 cup frozen peas
  • ½ cup heavy cream


In a large frying pan, sauté three of the chicken thighs over medium-high heat using half of the olive oil (1 ½ Tablespoons.) When the first side is nicely brown, flip, and brown the other side. (Note that at this point the chicken does not have to be fully cooked inside as it continues to cook in the slow cooker.)  Place the browned chicken pieces in the slow cooker. Repeat with the remaining 3 pieces of chicken and olive oil. When the second batch is browned, add it to the slow cooker. Next, to the slow cooker, add the carrots, onions, celery, potatoes and roasted red peppers. Sprinkle the meat and vegetables with the spices (rosemary, sage, thyme, and parsley.) Add salt & pepper. Pour in the wine, condensed soup mix, and chicken stock. Cover the slow cooker with a lid and cook on low for 8 hours or high for about 5 hours, until meat is cooked through. Remove the lid and add the peas and heavy cream. Immediately cover and cook for a half hour longer on low heat until the peas and heavy cream are heated through.

(Note that chicken thighs must be fully cooked before serving and register at least 165 degrees F. when tested with a meat thermometer.) 

Tips for using slow cooker:

The basic rule of slow cookers is “set it and forget it.” Foods in slow cookers generally do NOT need to be stirred. For most recipes, resist the urge to lift the lid while food is cooking. Doing so allows heat and steam to escape and has a negative effect on the cooking process.

Suggestion: This recipe works as a complete meal. However, one may wish to serve a basic garden salad first.

And, if you like this recipe, please check out our recipe for chicken in herbed pan sauce.

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