Homey Chicken Stew

READY IN: 7hrs




  • Dry chicken with paper towels and season with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
  • Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
  • Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
  • Heat 1 tablespoon more oil over med-high heat until shimmering.
  • Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in flour and cook 1 minute.
  • Slowly whisk in wine, scraping up any browned bits.
  • Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
  • Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
  • Stir remaining 3 cups broth and bay leaves into slow cooker.
  • Nestle browned chicken with any accumulated juice into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
  • Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
  • Discard bay leaves.
  • Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
  • Adjust stew consistency with additional hot broth as needed.
  • Stir in parsley, season with salt and pepper to taste; serve.