Preparation Method
1. Brown the Chicken (Optional but Recommended)
Heat the oil or butter in a skillet over medium heat. Season the chicken pieces with salt and black pepper. Cook them for about 2–3 minutes on each side until lightly golden. This step adds extra flavor to the stew but can be skipped if you’re short on time.
2. Prepare the Slow Cooker
Place the carrots, celery, potatoes, onion, mushrooms, and garlic into the slow cooker. Add the browned chicken pieces on top.
3. Season and Add Liquid
Sprinkle the Italian seasoning, salt, and black pepper over the ingredients. Pour in the 4 cups of chicken broth.
If you prefer a thicker stew, mix the flour with a small amount of broth first, then stir it into the slow cooker.
4. Slow Cook
Cover and cook until everything is tender:
LOW: 6–7 hours
HIGH: 3–4 hours
The chicken should be tender and the vegetables soft.
5. Add Cream and Peas
During the last 20–30 minutes of cooking, stir in the cream and add the peas. Taste and adjust the seasoning with more salt and pepper if needed. The stew will become rich, creamy, and velvety.
6. Serve
Ladle the warm stew into bowls and enjoy it with:
Crusty bread
Fresh biscuits
Steamed rice
A sprinkle of fresh parsley for extra flavor
Helpful Tips & Variations
For a thicker stew: mash a few potato pieces directly in the pot.
For deeper flavor: add a bay leaf or a splash of white wine during cooking.
For a lighter version: replace the cream with milk or leave it out entirely.
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