Name: Slow-Cooker Chicken Stew
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Chicken Stew

1. 1 tablespoon olive oil -

2. 1 pound boneless skinless chicken thighs, cubed -

3. 1-1/2 teaspoons salt, divided -

4. 1/2 teaspoon pepper, divided -

5. 4 medium carrots, thinly sliced -

6. 1 small onion, chopped -

7. 1 celery rib, chopped -

8. 1 garlic clove, minced -

9. 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes -

10. 1 teaspoon dried parsley flakes -

11. 1/2 teaspoon dried rosemary, crushed -

12. 1/2 teaspoon dried thyme -

13. 3 cups reduced-sodium chicken broth -

14. 1/2 cup whole milk -

15. 1/4 cup cornstarch -

16. 1 cup frozen peas -

How to cook deliciously - Slow-Cooker Chicken Stew

1. Stage

In a large skillet, heat the oil over medium heat. Add the cubed chicken thighs and sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the pieces until they're browned, two to three minutes per side. Transfer them to a 4- or 5-quart slow cooker.

2. Stage

Add the carrots, onion, celery and garlic to the same skillet and cook them until they're tender, three to four minutes. Then, add them to the slow cooker. Editor's Tip: The chicken and vegetables will continue to cook in the slow cooker, so don't waste time cooking them too much in the skillet.

3. Stage

Add the potatoes, parsley, rosemary, thyme, the remaining teaspoon of salt and 1/4 teaspoon of pepper to the slow cooker. Pour the broth over the top and gently stir. Cover the pot and cook until the chicken cooks through and the vegetables are tender, four to five hours on low or two to three hours on high. Editor's Tip: You'll know your chicken is done if you can easily pull it apart. You can always test the internal temperature with a digital thermometer; fully cooked chicken should reach 165°F, but thigh meat will be extra tender at 175°.

4. Stage

In a small bowl, whisk the milk and cornstarch until they form a smooth slurry. Stir it into the stew. Add the peas. Cover and cook the stew until the sauce thickens, about 30 minutes.