Ingredients:

  • 2 lbs chicken thighs, boneless, skinless, cut into 1-inch chunks
  • 1.5 lbs Yukon Gold potatoes, chopped into 1-inch cubes
  • 3 large carrots, peeled and sliced into thick coins
  • 2 ribs celery, sliced thin
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 dried bay leaves
  • 1 cup frozen peas
  • 0.5 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Prep the aromatics. Dice 1 large yellow onion and mince 4 cloves of garlic.
  2. Layer the base. Place the onion, garlic, and 2 tbsp tomato paste in the bottom of the slow cooker.
  3. Add the proteins. Place the 2 lbs of chicken thigh chunks over the onions.
  4. Toss in vegetables. Add the 1.5 lbs of potato cubes, 3 sliced carrots, and 2 ribs of celery.
  5. Season the pot. Sprinkle 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried rosemary over the top.
  6. Pour the liquid. Add the 3 cups of chicken bone broth and tuck in 2 dried bay leaves.
  7. Slow simmer. Cover and cook on Low for 8 hours until chicken is tender and potatoes are soft.
  8. Thicken the sauce. Whisk 2 tbsp cornstarch with 2 tbsp water; stir into the pot.
  9. Add the finish. Stir in 1 cup frozen peas and 0.5 cup heavy cream.
  10. Final rest. Let it sit on Warm for 10 minutes until the sauce turns glossy and thick.