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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