Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (plus more to season)
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes (1 pound), cut into 1/2-inch cubes
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup green peas, frozen
- Black pepper, to season
Instructions
- Cut chicken thighs into 1-inch pieces and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add chicken and sear for 4–5 minutes until browned (do not cook through). Transfer to the slow cooker.
- Add flour, thyme, rosemary, and 1/2 teaspoon salt to the slow cooker. Stir until chicken is coated.
- Add garlic, onion, carrots, and potatoes. Pour in chicken broth and add the bay leaf. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
- Remove bay leaf, then add milk and frozen peas. Stir and cook on HIGH for 10–15 minutes more until peas are heated through.
- If stew is too thick, add a splash of broth; if too thin, mix in a bit more flour.
- Taste and adjust seasoning with salt and pepper before serving. Serve hot and enjoy!
Notes
- For extra flavor, sear the chicken in the stovetop-safe insert if your slow cooker allows it.
- This stew stores well—keep in the fridge for up to 5 days or freeze for up to 3 months.
- Add more vegetables like celery or parsnips for variation.
