Slow Cooker Chicken Stew

 Slow Cooker Chicken Stew

Ingredients:

• 2 tablespoons olive oil

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 3 tablespoons all-purpose flour

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ½ teaspoon salt (plus more for seasoning)

• 6 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and sliced

• 2 large potatoes, cut into ½-inch cubes (about 1 pound)

• 3 cups chicken broth

• 1 bay leaf

• ½ cup milk

• 1 cup frozen green peas

• Freshly ground black pepper, to taste

Directions:

1. Brown the Chicken:

Heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces in a mixture of flour, thyme, rosemary, and salt. Sear the chicken until browned on all sides, about 5 minutes. Transfer the browned chicken to the slow cooker.

2. Prepare the Stew Base:

Add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and add the bay leaf. Stir to combine all ingredients.

3. Cook in the Slow Cooker:

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken and vegetables are tender and fully cooked.

4. Finish the Stew:

About 20 minutes before serving, stir in the milk and frozen peas. Season with additional salt and pepper, if needed. Let the stew continue to cook for another 20 minutes, allowing the flavors to meld.

5. Serve:

Remove the bay leaf and serve the stew in bowls. Pair with crusty bread or serve over rice for a hearty, comforting meal.