Hearty Slow Cooker Chicken Stew

Instructions:

Get the chicken thighs ready first. Cut the chicken into 1-inch pieces and sprinkle with salt and pepper on a cutting board.

With the heat set to medium-high, warm the olive oil in a big skillet. Toss in the chicken and sauté for four to five minutes, turning once, until browned all over. Just browning the chicken is plenty for now; it doesn’t have to be cooked fully.

Put the chicken in the slow cooker when it’s seared. Add the flour, thyme, rosemary, and an extra half teaspoon of salt to the chicken. Coat the chicken well with the flour and herbs by stirring it well.

Chop the onion and put it to the slow cooker with the chopped garlic, sliced carrots, and cubed potatoes. Combine the bay leaf with the chicken broth and pour it in. Mix all the ingredients together.

Put the cover on the slow cooker and let it cook for seven or eight hours on low heat, or three to four hours on high, whatever works best for you.

Incorporate the frozen peas and milk into the mixture just before the cooking time expires. Just to be sure the peas are cooked completely, give the stew another 10–15 minutes on high. Depending on your preference, you may adjust the thickness of the stew by adding additional flour or chicken stock.

If the stew needs additional salt or pepper, add it before serving after tasting it.

You may enjoy this stew right away, or cover and refrigerate any leftovers for up to five days. The stew keeps well in the freezer and may be frozen for up to three months.