Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cubed
- 2 cups baby potatoes, halved
- 2 carrots, sliced
- 2 stalks celery, thinly sliced
- 1/2 cup frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp all-purpose flour (optional for thickening)
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
- Lightly season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and sear chicken for 2–3 minutes per side until golden. Transfer to the slow cooker.
- Add onion, garlic, carrots, celery, potatoes, and chicken broth to the slow cooker. Stir in thyme, rosemary, and pepper.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.
- Stir in peas and flour (if using) during the last 30 minutes of cooking to thicken the broth slightly.
- Adjust seasoning to taste. Garnish with fresh parsley before serving.
Notes
- For a gluten-free version, omit the flour or use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) stirred in at the end.
- Add a splash of lemon juice before serving to brighten flavors.
- Meal prep tip: Store in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-free adaptable
Nutrition
- Serving Size: 1 serving
- Calories: 298 Kcal
- Sugar: 4g
- Sodium: 524mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 84mg
