When I was little, Sunday afternoons smelled like slow-cooked chicken and whatever my mum was boiling to death on the stove (usually carrots she’d forget about). But the stew — the stew was always magic. You didn’t see it coming. You’d be in the garden or glued to the telly, and then that smell would start drifting in — garlic, onion, something creamy in the air. And you knew. You just knew dinner was going to be the good kind of messy, served in big ladles over mash, with warm rolls if she’d remembered.
This slow cooker chicken stew brings that same feeling — comfort you can practically wear. It’s hearty but soft, loaded with flavour without needing anything fancy, and the best bit? You barely have to babysit it. It just does its thing while you do yours. And when it’s done? Oh, mate. It’s the stew you wish someone made for you as a kid.
Why You’ll Love It
- It’s comfort food without the faff — you chuck it all in and walk away.
- The leftovers taste even better the next day. Like a reward for existing.
- It’s naturally creamy but light — no heavy cream bomb here.
- Freezer-friendly for future lazy days.
- Feeds a crowd or just you with days of smug, cozy lunches.
- Can be endlessly tweaked with what’s knocking about in the fridge.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt, plus more to season
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, diced (½-inch cubes)
- 3 cups chicken broth
- 1 bay leaf
- ½ cup milk
- 1 cup frozen peas
- Black pepper, to season
How to Make It
Brown that chicken first:
Heat the oil in a skillet, then sear your seasoned chicken pieces for about 4–5 mins until golden on the outside. They don’t need to be cooked through — just enough to lock in flavour.
Coat it in flavour:
Pop the seared chicken into your slow cooker. Sprinkle in flour, thyme, rosemary, and salt. Give it a good stir so everything gets cosy.
Layer the veg love:
Throw in the garlic, onion, carrots, and potatoes. Stir again. Don’t worry about perfection — it all melts into each other later.
Add the broth + bay:
Pour the broth over the top and add the bay leaf. It’ll look like a lot of liquid, but that’s exactly what you want. Lid on.
Slow cook the soul out of it:
Set your slow cooker to low for 7–8 hours (or high for 3–4). Walk away. Go live your life. Try not to lift the lid 15 times like I always do.
Add the peas + creaminess:
Once time’s up, stir in the peas and milk. Let that warm through for 10–15 mins. This is when it starts smelling like a kitchen from a childhood storybook.
Taste, tweak, and serve:
Give it a taste — add pepper, a bit more salt if needed. Serve hot with crusty bread or mash. Leftovers are gold.
Common Mistakes and How to Dodge Them
Why is my stew too thin?
It might just need longer cooking. But if it’s still too brothy at the end, stir in a spoonful of flour mixed with a splash of water and simmer a bit more.
Why does my chicken taste bland?
Season it well before searing — salt, pepper, a touch of garlic powder. That first layer of flavour carries through the whole pot.
Can I skip browning the chicken?
Technically, yes. But don’t. It adds real depth and is worth the 5 minutes.
Why are my veggies mushy?
Overcooking, love. Stick to the timing and don’t dice things too small.
Storage and Reheating
Fridge: Keeps 4–5 days in an airtight container.
Freezer: Freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Gently on the stove with a splash of broth or water. Or microwave in short bursts, covered, until piping hot.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but they’ll dry out a bit more. Thighs stay juicy and shred beautifully — worth it.
Can I cook this in the oven instead of the slow cooker?
Yep! Use a Dutch oven, add ½ cup extra broth, and bake covered at 175°C/350°F for about an hour.
Can I make this dairy-free?
Absolutely. Just skip the milk at the end, or use unsweetened almond or oat milk.
What else can I throw in here?
Leeks, mushrooms, even sweetcorn — the stew’s very forgiving.
Nutrition Facts (Per Serving)
- Calories: 516
- Fat: 15g
- Carbs: 54g
- Protein: 42g
- Sodium: 480mg
- Sugar: 11g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Stew Slow Cooker
Description
A cozy slow-cooked chicken stew packed with hearty vegetables, herbs, and comforting broth that thickens into a hug-in-a-bowl.
Ingredients
Instructions
- Brown seasoned chicken in oil, then add to slow cooker.
- Add flour, thyme, rosemary, and salt. Stir to coat.
- Toss in garlic, onion, carrots, potatoes.
- Pour over broth, add bay leaf. Cook on low 7–8 hrs or high 3–4.
- Add milk and peas. Cook 10–15 more mins.
- Adjust seasoning and serve hot.
Notes
- Browning chicken adds tons of flavour — don’t skip.
- You can use plant milk for dairy-free.
- For a thicker stew, add a flour slurry at the end.
- Excellent with crusty bread or fluffy mash.