Chicken thighs, boneless, skinless
(cut into 1-inch pieces)
3 tbsp
All-purpose white flour
1 tsp
Thyme, dried
1 tsp
Rosemary, dried
1/2 tsp
Salt
(plus more to season)
6 clove(s)
Garlic
(minced)
1 medium
Yellow onion
(diced)
3 medium
Carrots
(peeled and sliced)
2 potato
Yukon Gold potato
(large; cut into 1/2-inch cubes)
3 cup
Chicken broth (stock), low sodium
1 leaf
Bay leaf
1/2 cup
Partly skimmed milk, lactose free, 2% M.F.
1 cup
Frozen green peas
(frozen)
1 dash
Black pepper
(to season)
Instructions
In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Once the chicken is seared, place it in the slow cooker.
Add the flour, thyme, rosemary, and salt. Stir until the chicken is well coated in the flour and herbs.
Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine.
Pour in the broth and add the bay leaf.
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through.
Taste the stew and adjust the salt and pepper as needed before serving.
Notes:
Quick Tip:
Stew Thickness: Adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
