📖 Instructions

1. Prep the Chicken: Cut 1.5 pounds of boneless, skinless chicken thighs (or breasts, if you prefer) into 1-inch pieces. Pat them dry with paper towels. This helps them brown better and prevents the stew from being watery.
2. Sear the Chicken (Optional but Recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 2-3 minutes per side, until lightly browned. This step adds depth of flavor to the stew, but if you're short on time, you can skip it.
3. Chop the Vegetables: While the chicken is searing (or if you skipped that step), chop 1 large onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic.
4. Layer the Ingredients in the Slow Cooker: Place the chopped onion, carrots, and celery in the bottom of your slow cooker. Add the minced garlic on top. This creates a flavorful base for the stew and prevents the chicken from sticking to the bottom.
5. Add the Chicken and Broth: Place the seared chicken on top of the vegetables. Pour in 4 cups of chicken broth, enough to cover the chicken and vegetables. If you want a richer flavor, use low-sodium chicken broth.
6. Season Generously: Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Adjust the seasoning to your taste. You can also add a bay leaf for extra flavor, but remember to remove it before serving.
7. Cook on Low or High: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork.
8. Add Potatoes (if using): If you're adding potatoes, peel and chop 1 pound of Yukon Gold or red potatoes into 1-inch pieces. Add them to the slow cooker during the last 2 hours of cooking (on low) or the last hour of cooking (on high). This prevents them from becoming mushy.
9. Thicken the Stew (Optional): If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. Let it cook, uncovered, until the stew has thickened to your desired consistency.
10. Shred the Chicken (if desired): If you prefer shredded chicken, use two forks to shred the chicken in the slow cooker before serving. This step is optional, but it makes the stew easier to eat.
11. Stir in Frozen Peas (Optional): During the last 15 minutes of cooking, stir in 1 cup of frozen peas. This adds a pop of color and freshness to the stew.
12. Serve and Enjoy: Remove the bay leaf (if used). Ladle the stew into bowls and serve hot. Garnish with fresh parsley, if desired. Its also incredible with crusty bread for dipping. I always feel like a winner when I can make a whole meal in a slow cooker, dont you think?