Pat the chicken dry so that cooking brings out more caramelization and color. Season with salt and pepper.
Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch.
Heat the butter in the skillet and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the potatoes and carrots along with the remaining broth and cooking wine and simmer with the lid on over medium-low heat for 10 minutes.
Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours.
Discard the bay leaves and stir in the peas and cream. Add the lid and cook for 5 more minutes.
Serve with fresh parsley and salt and pepper to taste.
To keep this dish lighter sub more chicken broth, half and half or just milk instead of the heavy cream.
You can also use peeled and chopped sweet potatoes!
You can freeze left over chicken stew. Cool completely, put in air tight containers or heavy duty freezer bag and freeze.
For instructions on making this in the Instant Pot or on the stove top, scroll up to the section in the post above.
Slow Cooker Chicken Stew
Amount Per Serving (1 g)
Calories 599Calories from Fat 387
% Daily Value*
Saturated Fat 16g100%
Vitamin A 7742IU155%
Vitamin C 29mg35%
* Percent Daily Values are based on a 2000 calorie diet.
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