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, peeled and sliced
- 2 large potatoes, cut into cubes (1 pound)
- 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 and brown the chicken for about 4-5 minutes.
- Transfer chicken to the slow cooker and sprinkle with flour, thyme, rosemary, and salt; stir well to coat.
- Add garlic, onion, carrots, potatoes, broth, and bay leaf; mix thoroughly.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Stir in frozen peas and milk; cook on high for an additional 10-15 minutes.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: Low for 7-8 hours or High for 3-4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg