Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 4 medium carrots
- 3 medium potatoes
- 1 medium onion
- 3 cloves garlic
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup frozen peas
Instructions
- Heat olive oil in a skillet over medium heat. Brown chicken pieces seasoned with salt and pepper for about 5-7 minutes.
- In the slow cooker, combine sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Layer browned chicken on top and pour in chicken broth. Sprinkle thyme and rosemary; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Add frozen peas during the last 10 minutes of cooking.
- Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 98mg