Slow Cooker Chicken Stew

A cozy, creamy, and hearty chicken stew — made lighter without any cream but full of comfort and flavor.

Servings: 6 | Prep Time: 15 min | Cook Time: 6–7 hrs (low) or 3–4 hrs (high)
W-W Points (per serving): 🌿 5 points

Ingredients:

• 1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil (you can reduce to 1 tbsp for lower points)
• 3 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt, plus more to taste
• 6 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled & sliced
• 2 large potatoes, cubed (about 1 lb)
• 3 cups low-sodium chicken broth
• 1 bay leaf
• ½ cup low-fat or skim milk
• 1 cup frozen green peas

Instructions:

1. Sear the Chicken:
   In a skillet, heat olive oil over medium heat. Add chicken, season with salt and herbs, and brown lightly on all sides (2–3 min per side).
2. Add to Slow Cooker:
   Transfer chicken to your slow cooker. Add garlic, onion, carrots, potatoes, and flour. Stir gently to coat.
3. Pour & Cook:
   Add broth and bay leaf. Stir to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and veggies are tender.
4. Finish It:
   Stir in milk and peas during the last 15 minutes of cooking. Remove bay leaf before serving.
5. Serve Warm:
   Enjoy with a sprinkle of fresh parsley or black pepper if desired.