Slow Cooker Chicken Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons olive oil
02 - 1 1/2 pounds chicken thighs, cut into 1-inch pieces
03 - 3 tablespoons all-purpose flour
04 - 1 teaspoon dried thyme
05 - 1 teaspoon dried rosemary
06 - 1/2 teaspoon salt, plus more to season
07 - 6 cloves garlic, minced
08 - 1 onion, diced
09 - 3 carrots, peeled and sliced
10 - 2 large potatoes, cut into 1/2-inch cubes (1 pound)
11 - 3 cups chicken broth
12 - 1 bay leaf
13 - 1/2 cup milk
14 - 1 cup green peas, frozen
15 - Black pepper, to season

# Instructions:

01 - Dice chicken into 1-inch pieces and season with salt and pepper.
02 - Heat olive oil in skillet, add chicken, and cook 4-5 minutes until browned on all sides.
03 - Transfer chicken to slow cooker. Add flour, thyme, rosemary, and salt. Stir to coat chicken.
04 - Add garlic, onion, carrots, and potatoes to slow cooker. Stir to combine.
05 - Pour in chicken broth and add bay leaf.
06 - Cover and cook on low for 7-8 hours or on high for 3-4 hours.
07 - Add frozen peas and milk. Stir to combine and cook additional 10-15 minutes on high until peas are warm.
08 - Taste and adjust salt and pepper as needed before serving.

# Notes:

01 - Store leftovers up to 5 days in refrigerator
02 - Can be frozen for up to 3 months
03 - Adjust thickness by adding more flour or broth

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