Amazing 7-Hour Chicken and Carrot Stew Bliss

When the weather turns crisp, or honestly, even when it’s just Tuesday and you’re tired, there is nothing that beats a big bowl of **Slow Cooker Chicken and Carrot Stew**. This recipe is pure, unadulterated comfort food, built around tender chicken and sweet carrots that just melt in your mouth after hours in the pot. I’m Daniel, and I started Reciqa because I truly believe that great food shouldn’t require complicated steps or endless cleanup. For me, cooking is all about connection and the simple joy of sharing something warm with the people you care about. My philosophy is that every home cook deserves recipes that deliver maximum flavor without demanding all your time. This stew is the perfect example of that—it’s hearty, it’s easy, and it tastes like you spent all day tending the pot, even though you probably only spent 20 minutes prepping it!

Why You Will Love This Easy Chicken and Carrot Stew

Honestly, this recipe is a weeknight lifesaver. I designed this **Chicken and Carrot Stew** specifically for those days when you need a hot, satisfying meal waiting for you, not a complicated cooking project. It’s the kind of dish that warms you from the inside out. You can’t beat the ease and the resulting flavor!

Quick Prep Time

• Prep is done in just 20 minutes—seriously, most of that is chopping!
• It’s a true set-it-and-forget-it meal, thanks to the slow cooker.
• Minimal dishes mean less scrubbing later, which is always a win in my book.

Comforting Flavor Profile

The magic happens slowly. Those humble carrots and chicken thighs soak up the broth, rosemary, and bay leaves over hours. This slow cooker process creates a depth of flavor that you just can’t rush. It’s hearty, wonderfully savory, and tastes exactly like traditional comfort food should.

Gather Your Ingredients for Chicken and Carrot Stew

Okay, let’s talk about what you need to make this incredible **Chicken and Carrot Stew**. Because this is a slow cooker meal, the ingredient prep is crucial since you aren’t going to be sautéing everything separately for long periods. We rely on that initial browning and the slow cooker to do the heavy lifting! I’ve listed everything below, but pay close attention to the notes column. Don’t just grab carrots; make sure they are chopped to the right size so they cook evenly alongside the potatoes and chicken.

Remember that flour coating on the chicken? That tiny bit of effort at the start makes a huge difference in the final texture of the stew, so make sure you have that flour ready to go. Having everything prepped and measured out—what we call *mise en place*—makes the 20-minute prep time totally achievable. Once everything is ready, loading the slow cooker is a breeze!

Ingredient List Table

Ingredient	Amount	Preparation Notes
Chicken Thighs	2 ½ pounds	Cubed
Salt, Pepper, Garlic Powder	½ teaspoon each	For seasoning
Flour	¼ cup	For coating chicken
Olive Oil	3 tablespoons	For browning
Cold Butter	3 tablespoons total	Divided: 1 Tbsp for onions, 2 Tbsp for finishing
Onions	2 cups	Diced
Garlic	4 cloves	Minced
Chicken Broth	4 cups	Liquid base
Tomato Paste	2 tablespoons	For depth of color and flavor
Carrots	4 medium	Chopped
Potatoes	2 cups	Diced
Bay Leaves	2	Whole
Rosemary	1 sprig	Fresh is best here!
Frozen Peas	1 cup	Added at the end
Corn Starch (Optional)	3 tablespoons	Mixed with ¼ cup cold water for slurry

Essential Equipment for This Chicken and Carrot Stew Recipe

You don’t need a huge arsenal of gadgets for this one, thank goodness! The star of the show, naturally, is your slow cooker. This method is what makes the **Chicken and Carrot Stew** so hands-off and delicious. Having a good, sturdy skillet for the browning step is also key, but the rest is pretty standard kitchen gear.

Slow Cooker Setup

You’ll want at least a 6-quart slow cooker for this batch. That gives all the chicken, carrots, and broth plenty of room to mingle and cook evenly on that low setting for hours. If you have a smaller one, you might have to halve the recipe—but trust me, you’ll want the leftovers! If you are looking for more slow cooker inspiration, check out this slow cooker chicken stew recipe.

Step-by-Step Instructions for Perfect Chicken and Carrot Stew

Alright, let’s get cooking! Even though this is a slow cooker recipe, the initial steps on the stovetop are what build the foundation for that deep, savory flavor in our **Chicken and Carrot Stew**. Don’t skip the browning, even if you’re tempted to just toss everything in raw!

Preparing and Browning the Chicken

First things first, grab that cubed chicken thigh meat. You want to season it really well with the salt, pepper, and garlic powder. Make sure every piece gets a nice coating of those spices. Next, shake off any extra seasoning and toss the chicken right into that ¼ cup of flour. You want a light, even coat—this flour helps brown the meat and will thicken the stew slightly later on. Heat your olive oil in that sturdy skillet over medium-high heat. Don’t overcrowd the pan; you need to brown the chicken in batches until it’s golden brown on all sides. This step locks in the juices! Once browned, use a slotted spoon to transfer all that lovely chicken right into the bottom of your slow cooker insert.

Building the Stew Base

We aren’t done with the stovetop yet! Use the same skillet—don’t wipe it out, those browned chicken bits are flavor gold! Drop in just 1 tablespoon of that cold butter. Once it melts, toss in your diced onions and minced garlic. Sauté these aromatics until they soften up nicely, which usually takes about 5 to 7 minutes. You want them translucent and fragrant. Once they are soft, scrape that onion and garlic mixture right on top of the chicken in the slow cooker. Now, pour in the 4 cups of chicken broth and stir in the tomato paste until it dissolves a bit. Finally, nestle in your chopped carrots, diced potatoes, those two bay leaves, and the whole sprig of rosemary. Give everything a gentle stir to combine it all without disturbing that chicken too much on the bottom.

Slow Cooking Time and Flavor Development

Time to put the lid on and walk away! Set your slow cooker to the low setting. This **Chicken and Carrot Stew** needs to cook for a long time to get truly tender—aim for 7 to 8 hours on low. If you’re using the high setting, check it around 3.5 to 4 hours, but low is always better for this type of hearty dish. While it cooks, those herbs are working their magic, infusing every vegetable and piece of chicken with incredible aroma. For more information on the benefits of slow cooking, you can check out resources on food safety when using slow cookers.

Final Touches and Thickening Optional Steps

When those 7 or 8 hours are almost up, stir in the cup of frozen peas. They only need about 15 minutes to heat through. Once the chicken is fall-apart tender, remove and toss out the bay leaves and the rosemary sprig—we don’t want anyone chewing on those! If your stew seems a little thin for your liking, here’s where you make the optional thickening move. Whisk together the corn starch and cold water until smooth—that’s your slurry. Stir it into the stew during the final 10 minutes of cooking. As soon as it thickens up, turn the heat off. For the final, luxurious touch, swirl in the remaining 2 tablespoons of cold butter right at the end. This gives the stew a wonderful, velvety richness that makes it taste like it simmered on the stovetop for hours!

Tips for Success with Your Chicken and Carrot Stew

Getting a fantastic result with this **Chicken and Carrot Stew** is really about respecting those small initial steps. Don’t rush the browning, and trust the slow cooker to do its job. A little attention upfront pays off huge later when you’re ready to eat!

Achieving Optimal Texture

The flour coating on the chicken isn’t just for show; it’s your first line of defense against a watery stew. Make sure you really do toss those cubed thighs until they look pale and dusty before they hit the hot oil. If you decide you want that thicker gravy consistency, the corn starch slurry is the way to go. Remember, always add the slurry slowly while stirring, and let it cook for a few minutes to activate. If you skip the slurry, the stew will still be delicious, just a bit thinner—more like a soup! For other ways to thicken soups, you might enjoy learning about spicy butternut squash sweet potato soup techniques.

Flavor Maturation

This is my absolute favorite tip for almost any stew: it tastes better tomorrow. Seriously! As the **Chicken and Carrot Stew** cools, those savory flavors from the broth, rosemary, and browned chicken keep marrying each other. I often make this on Sunday just so I can have the leftovers for a cozy Monday lunch. Store it airtight in the fridge, and it holds up beautifully for three or four days.

Serving Suggestions for Chicken and Carrot Stew

This hearty **Chicken and Carrot Stew** is practically a full meal all on its own, loaded with protein and vegetables! But if you want something extra for soaking up all that savory broth, I have a few simple ideas. Crusty bread is my go-to pairing; you can dip it right into the thick gravy. If you want something a little softer, mashed potatoes or creamy polenta make a wonderful bed for the stew to sit on top of. For a brighter contrast, a simple side salad with a light vinaigrette cuts through the richness perfectly. Honestly, though, sometimes I just eat it straight from the bowl!

Storing and Reheating Your Chicken and Carrot Stew

The best part about making a big batch of **Chicken and Carrot Stew** is knowing you have leftovers ready to go. This stew is one of those magical meals that actually tastes better the next day once all those herbs and spices have really settled in overnight. You want to make sure you store it properly so it stays safe and delicious for later enjoyment. Don’t worry about the potatoes getting mushy; they hold up really well in this hearty base!

Storage Guidelines Table

Storage Location	Duration	Reheating Instructions
Airtight Container (Fridge)	3 to 4 days	Reheat slowly on the stovetop or in the microwave until steaming hot.
Freezer-Safe Container	Up to 3 months	Thaw overnight in the fridge, then reheat gently on the stovetop.

Frequently Asked Questions About Chicken and Carrot Stew

I get so many questions about adapting recipes, and that’s great! Cooking should be flexible. Here are a few things folks often ask me when they are making my **Chicken and Carrot Stew** recipe. Don’t be afraid to tweak things, but these tips should keep you on the path to comfort food perfection!

Can I Use Chicken Breasts Instead of Thighs?

You absolutely can use chicken breasts, but I have to warn you—they dry out much faster than thighs in the slow cooker. If you use breasts, I recommend cutting them into slightly larger chunks than the thighs, and definitely pull them out right when they are cooked through, maybe around the 6-hour mark on low. Thighs have that fat that keeps them moist, which is why I love them for this stew!

How to Make This Chicken and Carrot Stew Thicker Without Corn Starch?

If you forget the corn starch slurry, don’t panic! That initial flour coating on the chicken does a lot of the work. The best alternative is to use a fork or potato masher to gently mash about half a cup of the cooked potatoes right into the broth near the end of the cooking time. The starch from those mashed potatoes will dissolve and thicken up your **Chicken and Carrot Stew** beautifully without needing any extra ingredients.

What Herbs Work Well in This Slow Cooker Recipe?

Rosemary and bay leaves are classic for a reason—they give that rustic, savory feel. If you don’t have fresh rosemary, a half teaspoon of dried rosemary works just fine. For a little twist, some readers have tried adding a pinch of dried thyme along with the bay leaves. It adds a lovely earthy note that complements the carrots really well in this hearty slow cooker dish!

Nutritional Estimate for Chicken and Carrot Stew

Now, I always focus on flavor first, but I know a lot of you track your meals, so I wanted to give you a ballpark idea of what’s in a serving of this **Chicken and Carrot Stew**. Please remember these numbers are estimates based on the ingredients listed, and they can change depending on the exact cut of chicken you use and how much of the broth you end up eating! This is just a general guide for Calories, Protein, Fat, and Carbs per serving.

Estimated Nutritional Data Table

Nutrient	Estimated Value Per Serving
Calories	Approx. 450-500
Protein	Approx. 40g
Fat	Approx. 18g
Carbohydrates	Approx. 35g

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