That first hiss from the cooker tells you something good is happening.

Steam and float valve hiss from pressure cooker — The telltale steam and hiss signal your stew locking in deep flavors fast.

When the float valve pops up and the valve hiss starts, it9s like a little signal that your stew is about to become something special. You notice the steam cues escaping and know it9s working hard to lock in that broth depth you want. It9s dang reassuring, cause you remember those slow-cooked flavors only pressure cooking can really give you fast.

At this point, you might catch yourself thinking about just how tender the chicken9s gonna be. Those pieces practically melt when the cooker9s done with them. And all those veggies1they soak up that rich broth, getting soft but never mushy. You get this kinda homey feeling while you wait, like the kitchen9s quietly doin' its thing without you needing to hover.

The Truth About Fast Tender Results

You don9t gotta babysit the pot for hours, pressure cooker9s got you covered fast.
Broth depth comes through with that sealed steam environment, making flavors bold and rich.
The float valve and valve hiss give you clear signs when the cooker9s sealed and cooking properly.
Quick release lets you get to that stew quicker without overcooking everything inside.
This method keeps chicken juicy and veggies tender but not falling apart.

For more on making fast tender meals using pressure cookers, check out our Classic Crockpot Pierogi Casserole with Kielbasa and learn how slow cooker techniques translate to speed without losing flavor.

Explore easy Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for quick snacks that complement hearty meals.

Discover the secret of umami depth in our Easy Marinated Cheese Appetizer with Salami & Green Olives to add layers to your dining experience alongside this stew.

Everything You Need Lined Up

1.5 lb chicken thighs, boneless and skinless 1 these guys soak up flavor real good and stay juicy.
1 tablespoon olive oil 1 gets your chicken nicely browned before slow cooking.
Salt and pepper 1 gotta season it right, makes a big difference whether it9s on the chicken or the broth.
3 chopped carrots 1 add natural sweetness and texture to your stew.
1 chopped yellow onion 1 brings that classic, savory foundation.
5 chopped garlic cloves 1 you want that fresh punch without being overpowering.
2 peeled and diced russet potatoes 1 potatoes are stew gold, they soak up the broth and help thicken it.
2 tablespoon coconut aminos 1 a sweet, soy-free twist that adds a nice umami depth.

And don9t forget the seasonings 1 1 teaspoon salt, ¾ teaspoon oregano, ½ teaspoon rosemary, and a bay leaf all build layers of flavor. You9ll want 2 ½ cups chicken broth for that liquid base, plus 1 cup almond milk (or whatever milk you prefer) for a little creaminess at the end. Then there9s 2 tablespoon cornstarch or arrowroot to get that stew thickened just right before serving.

Ingredients chopped and ready for chicken stew — Freshly chopped ingredients ready to blend into a hearty slow cooker stew.

If you want more ideas for simple and tasty ingredients, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe that also uses classic kitchen staples with easy prep.

Looking for a sweet twist to finish your meal? Our Maple Sugared Cranberries add perfect balance and color to any savory spread.

Try some fun snacks like Coyote Droppings Caramelized Cheetos for a crunchy, sweet surprise during your stew evenings or game nights.

The Exact Process From Start to Finish

Step 1 You start by seasoning those chicken thighs with salt and pepper. This gotta be thorough because it sets the foundation.

Step 2 Heat your olive oil in a skillet on medium-high heat. Sear the chicken 3 to 4 minutes on each side until a nice brown crust forms. This step adds layer flavor the slow cooker can9t do alone.

Step 3 Transfer the browned chicken over to your slow cooker. You remember not to crowd everything so it cooks evenly.

Step 4 Toss in your carrots, onions, garlic, and potatoes. Pour in the coconut aminos, sprinkle salt and oregano on top. Give everything a gentle stir but don9t mush those veggies up.

Step 5 Pop the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You want the chicken cooked through and the veggies tender but still holding their shape. Pressure cooking simulates that slow cook low and slow but way faster.

Step 6 When it9s done, shred the chicken with two forks right in the pot and stir everything together. Then mix your almond milk and cornstarch in a small bowl before stirring it gradually into the stew to thicken it up just right. Give it a final stir and you9re ready to serve.

Smart Shortcuts for Busy Days

If you9re short on time, use pre-chopped veggies from the store, saves you chopping time but still tastes fresh.
Cook chicken thighs ahead by searing them the night before, then just dump 9em in when you start the stew.
Use chicken broth from a carton or homemade frozen stock cubes for instant broth depth.
For quicker thickening after cooking, whisk cornstarch with cold water and add before the very end.
If you gotta step out, use your pressure cooker9s delayed start feature so your stew9s ready when you walk in.

Ready to serve slow cooker chicken stew in bowl — A comforting bowl of slow cooker chicken stew, ready to warm your soul.

What It Tastes Like Fresh From the Pot

The first spoonful wraps you in warm coziness. The chicken9s tender and juicy, with the taste of herbs and that coconut aminos umami right there in every bite. You catch hints of garlic and onion mingling with the broth like they been slow dancing the whole day.

Carrots and potatoes come through soft but still with a little bite, no mush here. The broth9s creamy from that almond milk addition, comforting but not too heavy. You notice how well everything blends but also stands on its own.

The bay leaf and rosemary kick up the aroma giving the whole kitchen that inviting feel. It9s kinda like a hug in a bowl, reminding you of good times at home. You might just find yourself eating extra bowls cause it just hits that spot.

Overall it9s hearty but light enough that you don9t feel weighed down. The perfect kind of comfort meal that sticks around in your taste buds long after you9re done.

For pairing ideas, try complementing your stew with our Amish Dinner Rolls that are soft, fluffy, and perfect for soaking up broth. Or, add a fresh side salad for some crispness.

If you like finger foods, these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels go great as a snack alongside your stew.

Keeping Leftovers Fresh and Ready

Once you9ve had your fill, you wanna make sure those leftovers keep tasting just as good the next day. Store your stew in airtight containers to lock in moisture and stop it from drying out.

Refrigerate leftovers promptly and try to eat within 3 to 4 days. When reheating, do it on the stove over low heat with a splash of broth or almond milk to loosen it back up.

If you wanna keep it longer, freezing works great. Divide into portion-sized containers so you can thaw just what you need. When freezing, leave a little room at the top 9cause the liquid expands.

Thaw frozen stew overnight in the fridge and reheat gently on the stove. You9ll notice the broth depth sticks around, and everything revives nicely with minimal effort.

What People Always Ask Me

Q1 Can I use chicken breast instead of thighs? Yeah, you can but thighs hold up better in slow cooking and stay juicy. Breasts can dry out unless you watch cooking times closely.

Q2 Do I really need to sear the chicken? You don9t have to but searing adds flavor and a nice texture that slow cooking alone won9t give you.

Q3 Can I skip the coconut aminos? You can use soy sauce or tamari if you prefer but coconut aminos add a sweet umami that9s kinda unique here.

Q4 How do I know when the float valve pops up? The float valve raises when the cooker reaches pressure and the steam inside seals the pot. It9s a sign the cooker9s doing its job right.

Q5 What if I want it thicker? Just mix a little more cornstarch or arrowroot with cold water and stir in at the end while the cooker9s off to thicken it up.

Q6 Can I make this stew in a pressure cooker instead of slow cooker? Absolutely, you can pressure cook on high for about 20 minutes once the float valve pops and then quick release the pressure to get fast tender results.

Explore our collection of related recipes like Cheesy Kielbasa Hashbrown Casserole or Easy Marinated Cheese Appetizer with Salami & Green Olives to round out your meal plans.