Ingredients:

  • 2 tablespoons olive oil
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups (950ml) chicken broth
  • 1 lb (450g) Yukon Gold potatoes, peeled and diced
  • 1 lb (450g) parsnips, peeled and diced
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Brown chicken in batches until lightly browned on all sides. Set aside.
  2. In the same skillet, add a drizzle of olive oil. Sauté onion, carrots, and celery until softened, about 5-7 minutes. Add garlic, thyme, and rosemary, and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables to the slow cooker (or Dutch oven). Add the browned chicken, chicken broth, potatoes, and parsnips. Stir to combine.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is tender and vegetables are cooked through.
  5. If desired, whisk flour with 1/4 cup cold water to make a slurry. Stir the slurry into the stew and cook for 5-10 minutes, or until thickened.
  6. Stir in frozen peas during the last 30 minutes of cooking time. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.