MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Slow-Cooker Chicken Stew
Categories: Poultry, Vegetables, Potatoes, Herbs, Dairy
Yield: 8 Servings
1 tb Olive oil
1 lb Chicken; boned, skinned,
- in cubes
1 1/2 ts Salt; divided
1/2 ts Pepper; divided
4 md Carrots; thin sliced
1 sm Onion; chopped
1 Celery rib; chopped
1 cl Garlic; minced
4 md Yukon Gold potatoes; peeled,
- in 1" cubes
1 ts Dried parsley flakes
1/2 ts Dried rosemary; crushed
1/2 ts Dried thyme
3 c Chicken broth
1/2 c Whole milk
1/4 c Corn starch
1 c Frozen peas
In a large skillet, heat oil over medium heat. Add chicken thighs;
sprinkle with 1/2 ts salt and 1/4 ts pepper. Cook until browned, 2
to 3 minutes per side. Transfer to a 4 or 5 qt slow cooker.
To the same skillet, add carrots, onion, celery, and garlic; cook
until tender, 3 to 4 minutes; add to the slow cooker.
Add potatoes, parsley, rosemary, thyme and remaining 1 tp salt and
1/4 ts pepper to slow cooker. Pour broth over top; gently stir.
Cook, covered, on low until chicken is cooked through and
vegetables are tender, 4 to 5 hours or on high, 2 to 3 hours.
In a small bowl, whisk milk and corn starch until smooth; stir into
stew. Add in peas. Cook, covered, until sauce is thickened, about
30 minutes.
Recipe by Nancy Foust, Stoneboro, Pennsylvania
Yield: 2 Quarts
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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