Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, diced
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup green peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until fragrant.
- Add diced chicken and cook until lightly browned.
- Transfer the chicken mixture to the slow cooker. Add carrots, potatoes, thyme, paprika, salt, and pepper.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- In the last 30 minutes, add green peas and cook until tender.
Notes
- Feel free to add other vegetables like celery or corn for variation.
- Thicken the stew with a flour or cornstarch slurry if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg