Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 ½ cups yellow onion (diced)
- 5 carrots (cut into bite-sized pieces)
- 1 pound baby Yukon gold potatoes
- 3 celery sticks (chopped)
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- 4 teaspoons garlic (minced)
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 bay leaves
- ½ cup milk
- ¼ cup cornstarch
- 1 ¼ cups frozen peas
Instructions
- Add chopped chicken, onions, carrots, potatoes, and celery to the slow cooker.
- In a medium bowl, whisk together chicken broth, Worcestershire sauce, tomato paste, garlic, seasonings, and pour over the ingredients in the slow cooker. Place bay leaves on top.
- Cook on low for 7-8 hours or high for 4-5 hours until everything is tender.
- To thicken the stew, whisk together milk and cornstarch in a small bowl. Stir this mixture along with frozen peas into the slow cooker and cook for an additional 20 minutes.
- Remove bay leaves before serving and enjoy!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: MAIN DISHES
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg