Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Chop the vegetables and mince the garlic.
- In a skillet, heat olive oil and brown the chicken thighs for about 5 minutes on each side.
- Transfer the chicken to the slow cooker and add onions, carrots, potatoes, garlic, broth, thyme, salt, and pepper; stir gently.
- Cover and set the slow cooker to cook.
- About 30 minutes before serving, add frozen peas and, if desired, mix cornstarch with water and stir into the stew to thicken.
- Taste and adjust seasoning before serving hot.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- This stew is perfect for meal prep and freezing.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg