Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 4 medium carrots
- 3 medium potatoes
- 1 medium onion
- 3 cloves garlic
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- In a skillet over medium heat, heat olive oil. Add seasoned chicken pieces (with salt and pepper) and brown for about 5-7 minutes.
- In your slow cooker, combine sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Layer the browned chicken on top of the vegetables. Pour in chicken broth and sprinkle thyme and rosemary over the mixture; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- For a thicker stew, mix cornstarch with cold water during the last 30 minutes of cooking.
- Stir in frozen peas during the last 10 minutes of cooking.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg