Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes
- 3 cups chicken broth
- 1 bay leaf
- 1/2 cup milk
- 1 cup green peas, frozen
- Black pepper, to season
Instructions
- Season the diced chicken with salt and pepper.
- In a skillet, heat olive oil over medium heat and sear the chicken until browned (4-5 minutes).
- Transfer seared chicken to a slow cooker and mix in flour, thyme, rosemary, garlic, onion, carrots, potatoes, broth, and bay leaf.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- In the last few minutes of cooking, stir in frozen peas and milk until warmed through.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) / 3 hours (high)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg