Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Freshness is your friend, and keeping things simple lets each component shine. Here’s what you’ll need:
- 1.5 lbs boneless, skinless chicken thighs
- 4 cups chicken broth
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
If you’re out of any herb, don’t stress—use what you have. That’s the beauty of home cooking, just like my mom’s kitchen magic with minimal ingredients.
Instructions
- Heat olive oil in a skillet over medium heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. This step locks in flavor but can be skipped if you’re in a rush.
- Add the browned chicken to your slow cooker.
- Add carrots, potatoes, onion, and garlic to the slow cooker.
- Pour in the chicken broth and add thyme, rosemary, salt, and pepper.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- About 30 minutes before serving, add the frozen peas.
- Stir everything, adjust seasoning as needed, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Chicken Stew, recipe, cooking, food
