Description
If you love home-cooked meals but hate standing over a stove, this hearty slow-cooker chicken stew will change your life. Set it, forget it, and return to a pot of cozy comfort.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cubed
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 4 medium carrots, thinly sliced
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 4 medium yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 3 cups reduced-sodium chicken broth
- 1/2 cup whole milk
- 1/4 cup cornstarch
- 1 cup frozen peas
Directions
- In a large skillet, heat oil over medium heat. Add chicken thighs; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, 2-3 minutes per side. Transfer to a 4- or 5-quart slow cooker.
- To the same skillet, add carrots, onion, celery and garlic; cook until tender, 3-4 minutes; add to the slow cooker.
- Add potatoes, parsley, rosemary, thyme and remaining 1 teaspoon salt and 1/4 teaspoon pepper to slow cooker. Pour broth over top; gently stir.
- Cook, covered, on low until chicken is cooked through and vegetables are tender, 4-5 hours or on high, 2-3 hours.
- In a small bowl, whisk milk and cornstarch until smooth; stir into stew. Add in peas. Cook, covered, until sauce is thickened, about 30 minutes.
