Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups chicken broth
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 lb Yukon gold potatoes, peeled and cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place the chicken, chicken broth, onion, carrots, celery, potatoes, thyme, salt, and pepper in a 6-quart or larger slow cooker.
- Step 2: Stir to combine all ingredients.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Step 4: Stir in the frozen peas during the last 30 minutes of cooking time.
- Step 5: Taste and adjust seasonings as needed. Serve hot.
Notes
- For easier storage, cool the stew completely before refrigerating in an airtight container for up to 3 days.
- Reheat individual portions in the microwave or simmer gently on the stovetop, adding a splash of broth if needed.
- Serve this hearty stew with a dollop of sour cream or a sprinkle of fresh parsley for extra flavor.
- To prevent mushy potatoes, add them during the last half of the cooking time, especially when using the high heat setting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American