Slow Cooker Chicken Stew

 

Ingredients

 2 pounds boneless, skinless chicken thighs

 4 carrots, sliced

 3 potatoes, diced

 1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth ( I cut this to 3 and even then it was a little soupy- I thicken it up with some added broth mixed with cornstarch)

1 cup frozen peas

 2 tablespoons tomato paste

 1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

 Fresh parsley, chopped (for garnish)

Directions:

1. Place the chicken thighs at the bottom of the slow cooker.

2. Layer the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.

3. In a separate bowl, combine the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the slow cooker contents.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

5. About 30 minutes before serving, add the frozen peas and allow them to heat through.

6. Once done, shred the chicken with two forks and stir it back into the stew. Adjust the seasoning if needed.

7. Serve hot, garnished with fresh parsley.

Preparation Time: 15 minutes

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

This is an old TOH recipe. I didn't add who posted it but very happy to found it😀

 I added some celery.

Why make this when the weather is warm? A good meal is a good meal!