Easy Crockpot Chicken Stew
Ingredients
- 1.5 lbs boneless chicken thigh, diced
- 2 tablespoons olive oil or Avacado Oil
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon essence or cajun seasoning
- ½ teaspoon salt, plus more to season
- 6 cloves garlic, minced (2 T minced)
- 1 onion, diced
- 3 carrots, peeled and sliced
- 2 large potatoes, cut into ½-inch cubes (1 pound)
- 3 cups chicken broth
- 1 bay leaf
- ½ cup milk
- 1 cup frozen green peas
- Black pepper, to season
- Dice chicken thighs and season with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Sear the chicken pieces for 5-6 minutes until they are browned. Chicken does not need to be cooked completely.
- Transfer the chicken to your slow cooker. Sprinkle the flour, thyme, seasoning, and an additional ½ teaspoon of salt over the chicken. Stir well until the chicken is fully coated with the flour and herbs.
- Next, add the minced garlic, diced onion, sliced carrots, and cubed potatoes to the slow cooker. Pour in the chicken broth and toss in the bay leaf. Stir everything to combine.
- Cover the slow cooker with the lid and cook on low for 7-8 hours, or on high for 3-4 hours, depending on your schedule.
- When the cooking time is over, stir in the frozen peas and milk. Allow the stew to cook for an additional 10-15 minutes on high until the peas are heated through.
- Serve the stew immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days.