Slow-Cooker Chicken Vegetable Stew (the great thing about this recipe is you can add/subtract more veggies as you see fit. The added bonus is once you prepare it you can walk away and get other stuff done as this is a slow cooked all day type recipe! No hastle. I have been bringing this to lunch each day and heating it up.... Yummy!!)
6 tablespoons all-purpose flour
1 teaspoon salt (plus more to taste)
1/2 teaspoon fresh ground pepper (plus more to taste)
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons olive oil
1 pound whole baby carrots cut into 1 inch pieces
2 cups chopped onion
4 garlic cloves minced
8 medium red potatoes, cooked and cut into cubes
1 cup celery hearts chopped
1 1/2 teaspoons dried thyme
1 cup reduced sodium chicken broth
2 cups frozen baby peas, thawed
and any other veggie you want to toss in! make it your own!!
a. On the side start by boiling enough water to cover the red potatoes. Once boiling, cover and turn heat to low. Simmer for 25-30 minutes or until a fork goes easily through them.
b. Combine 6 tablespoons flour, 1/2 teaspoon salt and pepper each in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate. Heat 2 teaspoons olive oil over medium heat in a large skillet. Add half the chicken and cook until browned; 2-4 minutes per side. Transfer chicken to slow cooker. Then add the remaining 2 teaspoons olive oil to skillet and brown remaining chicken thighs. Arrange chicken along the bottom of the slow cooker.
c. Add carrots, celery, onion, garlic, thyme, potatoes; spreading evenly over the chicken. Pour broth over the top. Cover and cook until the chicken is falling-apart tender; 4 hours on high or 7-8 hours on low. Stir in peas, cover and cook for 10 minutes more. Season with remaining salt and pepper to taste.