6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
2 large potatoes, cubed (about 1 lb)
3 cups chicken broth
1 bay leaf
½ cup milk
1 cup frozen peas
Black pepper, to taste
Directions:
Coat the Chicken:
Toss the chicken with flour, thyme, rosemary, and salt.
Brown the Chicken:
Heat oil in a pan, brown the chicken, and transfer to the slow cooker.
Add Vegetables:
Add garlic, onion, carrots, and potatoes to the slow cooker.
Pour Broth:
Add chicken broth, bay leaf, and season with pepper.
Cook:
Cover and cook on low for 6-8 hours (or high for 3-4 hours).
Finish:
In the last 30 minutes, add milk and peas. Season again if needed.
Serve:
Remove the bay leaf and enjoy your stew!
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