Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 4 medium carrots, sliced (about 2 cups)
  • 3 medium potatoes, diced (about 2 cups)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening, optional)

Instructions:

  1. Chop vegetables and cut the chicken into bite-sized pieces.
  2. Start by adding the chopped onions at the bottom of the crock pot.
  3. Add carrots, potatoes, garlic, and chicken pieces.
  4. Sprinkle thyme, rosemary, bay leaf, salt, and pepper over the top.
  5. Pour the chicken broth over everything, ensuring it covers the ingredients.
  6. Cover and set your crock pot to low for 6-8 hours or high for 4-5 hours.
  7. Remove the bay leaf; if desired, combine cornstarch and water, and stir into the stew. Cook on high for an additional 30 minutes to thicken.
  8. Taste for seasoning and adjust with more salt and pepper if necessary, then ladle into bowls and enjoy!