Description
A rich, savory stew with tender chicken thighs, root vegetables, herbs, and creamy broth. Slow-cooked for deep flavors, it’s a comforting and effortless weeknight meal.
Ingredients
Olive oil, 2 tbsp
Chicken thighs, 1 1/2 lbs, 1-inch pieces
All-purpose flour, 3 tbsp
Dried thyme, 1 tsp
Dried rosemary, 1 tsp
Salt, 1/2 tsp + to taste
Garlic, 6 cloves minced
Onion, 1 medium, diced
Carrots, 3 medium, sliced
Potatoes, 2 large, 1/2-inch cubes
Chicken broth, 3 cups
Bay leaf, 1
Milk, 1/2 cup
Green peas, 1 cup
Instructions
Heat olive oil in a skillet; sear chicken until golden. Toss with flour.
Add onion, garlic, thyme, rosemary, salt, carrots, and potatoes.
Pour in chicken broth and add bay leaf. Transfer to slow cooker.
Cook on low for 7-8 hours or high for 3-4 hours.
15 minutes before done, stir in milk and peas.
Season with additional salt before serving.
Notes
Use avocado oil if preferred.
Boneless thighs cook faster. For gluten-free, use GF flour.
Substitute sweet potatoes or leeks/parnips/celery as needed.
Omit bay leaf if sensitive to pennyroyal.
- Prep Time: 45
- Cook Time: 480
- Category: trends
- Method: Slow Cooking
- Cuisine: Home-Style
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 30mg