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.
