Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) apple cider
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30ml) cornstarch (or arrowroot starch)
  • 2 tbsp (30ml) cold water

Instructions:

  1. If desired, sear the chicken in a skillet with olive oil over medium-high heat until lightly browned on all sides. This step is optional but adds flavor.
  2. If you didn't sear the chicken, sauté the onion, carrots, and celery in the skillet until softened. If you did sear the chicken, deglaze the pan with a bit of the chicken broth, scraping up any browned bits.
  3. Place the chicken (seared or unseared), sautéed vegetables (or scraped pan drippings), garlic, chicken broth, apple cider, potatoes, peas, corn, bay leaves, thyme, and rosemary in the slow cooker. Season with salt and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. Chicken internal temp should reach 165°F (74°C).
  5. In the last 30 minutes of cooking, whisk together the cornstarch and cold water to form a slurry. Stir the slurry into the stew and cook until thickened. If you want a thicker stew, use more cornstarch/arrowroot.
  6. Remove the bay leaves. Ladle the stew into bowls and garnish with fresh parsley (if using). Serve with crusty bread for dunking.