Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cloves garlic, minced
- 1 onion, diced
- 3 carrots, sliced
- 2 large potatoes, cubed
- 3 cups chicken broth
- 1 cup green peas (frozen)
- 1/2 cup milk
Instructions
- Season chicken pieces with salt and pepper. In a skillet, heat olive oil over medium heat and brown the chicken for about 4-5 minutes.
- Transfer the browned chicken to a slow cooker. Add flour, thyme, rosemary, garlic, onion, carrots, and potatoes; mix well.
- Pour in chicken broth and add a bay leaf. Cover and cook on low for 7-8 hours or high for 3-4 hours.
- In the last 10-15 minutes of cooking, stir in frozen peas and milk.
- Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg