Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cups baby potatoes, halved
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1/2 cup heavy cream (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Place chicken, broth, potatoes, carrots, onion, garlic, thyme, rosemary, and pepper in the slow cooker. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Remove chicken and shred with two forks; return to crockpot.
- In a small bowl, whisk flour and cold water until smooth. Stir into stew and cook uncovered on HIGH for 15–20 minutes to thicken.
- Stir in peas and heavy cream (if using), cook 5 more minutes.
- Serve garnished with fresh parsley.
Notes
- For gluten-free, substitute cornstarch for flour.
- For extra richness, stir in 1/4 cup heavy cream before serving.
- Frozen carrots and peas can be swapped for fresh if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
