Description
A heartwarming stew made with tender chicken and hearty vegetables, perfect for chilly evenings.
Ingredients
- 1.5 lbs chicken thighs or breasts, cubed
- 4 cups chicken broth
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet and brown the chicken pieces.
- Transfer the chicken to the slow cooker.
- Add carrots, celery, potatoes, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, stir in the frozen peas and heavy cream.
- Adjust seasoning to taste and serve hot.
Notes
Cut vegetables into uniform sizes for even cooking. Taste and adjust seasoning before serving.
