Ingredients:
2 tablespoons olive oil
1½ pounds chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon salt, plus more to taste
6 cloves garlic, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cut into ½-inch cubes (about 1 pound)
3 cups chicken broth
1 bay leaf
½ cup milk
1 cup frozen green peas
Black pepper, to taste
Instructions:
1. Sear the Chicken (optional, but adds flavor):
Heat olive oil in a large skillet over medium-high heat.
In a bowl, toss the chicken pieces with flour, thyme, rosemary, salt, and a bit of pepper.
Add chicken to the hot skillet and sear for 2–3 minutes until lightly browned (do not cook through).
Transfer to the slow cooker.
2. Add Vegetables & Aromatics:
Add garlic, onion, carrots, and potatoes to the slow cooker.
3. Add Liquids and Bay Leaf:
Pour in chicken broth and add the bay leaf. Stir everything gently to combine.
4. Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken and vegetables are tender.
5. Final Touches:
About 30 minutes before serving, stir in the milk and green peas.
Continue cooking uncovered or partially covered on HIGH for 20–30 minutes to allow it to thicken slightly.
6. Season and Serve:
Taste and adjust salt and pepper as needed.
Remove the bay leaf before serving.
Serve hot with crusty bread or biscuits.
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