Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt, plus more to season
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into cubes
- 3 cups chicken broth
- 1 bay leaf
- ½ cup milk
- 1 cup frozen green peas
- Black pepper, to season
Instructions
- Season diced chicken thighs with salt and pepper.
- In a skillet, heat olive oil over medium-high heat. Sear chicken for 4-5 minutes until browned on all sides.
- Transfer seared chicken to a slow cooker and stir in flour, thyme, rosemary, and salt.
- Add garlic, onion, carrots, potatoes, chicken broth, and bay leaf; stir to combine.
- Cook on low for 7-8 hours or high for 3-4 hours.
- Stir in frozen peas and milk; cook on high for an additional 10-15 minutes until warmed through.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (245g)
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 90mg