Hearty Slow Cooker Chicken Stew
Comfort food with a tropical touch—easy, cozy, and deeply flavorful
Get ready for a flavor-packed dinner that practically cooks itself. This Slow Cooker Chicken Stew brings together tender chicken thighs, hearty root vegetables, and vibrant herbs in a savory, soul-warming broth. And just when you think it couldn’t get better, enter Kōloa Gold Rum. With its mellow notes of toasted sugar, this island spirit deepens the flavor and adds a gentle richness that sets this stew apart.
It’s as simple as it is satisfying, just brown the chicken, toss everything in the slow cooker, and let it work its magic. Add a swirl of coconut milk at the end for creaminess and extra island flair. Serve with crusty bread, over fluffy rice, or enjoy it as a one-bowl wonder.
Fun Fact: Slow cooking makes herbs like rosemary and thyme bloom with flavor. Let them simmer all day and your whole kitchen will smell amazing!
Servings: 6–8
Ingredients
2 lbs. chicken thighs, cut into 1-inch pieces
3 tbsp olive oil
4 tbsp all-purpose flour
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 tsp salt
8 cloves garlic, minced
1 1/2 onions, diced
4 carrots, sliced
3 large potatoes, diced
1 1/2 cups butternut squash or sweet potatoes, cubed
1 1/2 red bell peppers, diced
1 bay leaf
4 cups chicken broth
1/3 cup Kōloa Gold Rum
1 1/2 tsp ground ginger
3/4 cup coconut milk
1 1/2 cups frozen peas
Black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes until browned on all sides. No need to fully cook it, just develop that golden color.
Searing locks in flavor and helps the flour stick, which will naturally thicken your stew as it simmers.
2. Deglaze with Rum:
Pour in Kōloa Gold Rum to deglaze the pan, scraping up any browned bits with a wooden spoon. Let simmer for 1–2 minutes, then transfer the contents to your slow cooker.
3. Build the Stew:
Sprinkle the flour, thyme, rosemary, and salt over the chicken. Add garlic, onions, carrots, potatoes, squash or sweet potatoes, red bell peppers, bay leaf, chicken broth, and ground ginger. Stir well to combine.
If using fresh herbs instead of dried, double the quantity and add at the end for a brighter flavor.
4. Slow Cook:
Cover and cook on low for 7–8 hours, or high for 3–4 hours, until vegetables are tender and chicken is cooked through.
5. Finish with Creaminess:
About 15 minutes before serving, stir in the coconut milk and frozen peas. Cook on high just until the peas are bright green and heated through.
6. Serve & Garnish:
Taste and season with black pepper as needed. Ladle into bowls and top with chopped parsley or cilantro. Serve with bread, over rice, or on its own.
Tips & Variations
Coconut milk: Adds creaminess without dairy, perfect for paleo or dairy-free eaters.
Sweet potato swap: Use all sweet potato instead of butternut squash for an extra-sweet and vibrant twist.
Make-ahead: Prep everything the night before and refrigerate in the slow cooker insert. Just set and go in the morning!
Freezer-friendly: This stew freezes beautifully. Cool completely and store in containers for up to 3 months.
Extra heat: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy version.
Best With: Crusty sourdough bread, steamed white rice, or roasted plantains
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This free recipe is part of The Island Spirit Kitchen—where comfort meets creativity and rum brings a little warmth to every bite.
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