Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups (280 g) diced carrots
  • 2 cups (280 g) diced celery
  • 1 cup (150 g) frozen peas
  • 4 cups (1 liter) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tsp (5 g) dried thyme
  • 1 tsp (5 g) dried rosemary
  • Salt and pepper to taste
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (60 g) unsalted butter

Instructions:

  1. Season chicken thighs with salt and pepper; place in the slow cooker.
  2. In a skillet, melt butter over medium heat; add onions and garlic; sauté until onions are translucent (about 5 minutes).
  3. Add diced carrots, celery, and sauté for an additional 5 minutes; then transfer to the slow cooker.
  4. Pour in chicken broth, heavy cream, thyme, and rosemary; stir well to combine.
  5. Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
  6. Once cooked, remove chicken and shred; return to the pot. In a separate bowl, mix flour with a bit of broth to create a slurry; stir into the soup; cook on high for an additional 30 minutes to thicken.
  7. Stir in frozen peas; adjust seasoning, serve hot.