Slow Cooker Chicken Stew
Photo courtesy of DietCenterCary.com
1 lb boneless chicken thighs (or breasts), trimmed and cut into 1-inch pieces
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
3 medium sized potatoes, peeled and diced
1 teaspoon dried thyme
3 1/2 cups chicken broth, divided
1 cup frozen peas
1 cup frozen corn
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
Place the onions, celery, carrots, garlic and potatoes in the well of the slow cooker. Sprinkle the thyme over the vegetables and then add the chicken. Pour 3 cups of the chicken broth over the chicken and vegetables. Cover and cook on low for 6-8 hours.
About 20 minutes before serving, stir in the peas and corn (not defrosted). In a small bowl combine flour and remaining 1/2 cup of chicken broth and whisk until smooth. Stir the flour mixture into the stew. Replace the lid on the slow cooker and cook until thickened, about 15-20 minutes more. Season with slat and pepper to taste
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
3 medium sized potatoes, peeled and diced
1 teaspoon dried thyme
3 1/2 cups chicken broth, divided
1 cup frozen peas
1 cup frozen corn
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
Place the onions, celery, carrots, garlic and potatoes in the well of the slow cooker. Sprinkle the thyme over the vegetables and then add the chicken. Pour 3 cups of the chicken broth over the chicken and vegetables. Cover and cook on low for 6-8 hours.
About 20 minutes before serving, stir in the peas and corn (not defrosted). In a small bowl combine flour and remaining 1/2 cup of chicken broth and whisk until smooth. Stir the flour mixture into the stew. Replace the lid on the slow cooker and cook until thickened, about 15-20 minutes more. Season with slat and pepper to taste
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