Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the diced onion, minced garlic, carrots, celery, and potatoes in the bottom of the slow cooker.
  2. Sprinkle the thyme, rosemary, salt, and pepper evenly over the vegetables.
  3. Lay the chicken thighs on top of the vegetables and pour the chicken broth over everything until the ingredients are mostly submerged.
  4. Cover with the lid and set your slow cooker to Low for 7-8 hours or High for 3-4 hours.
  5. Remove the chicken thighs to a plate, discard the bones, shred the meat into bite-sized chunks, and return it to the pot.
  6. Whisk together the cornstarch and cold water in a small bowl until smooth, then stir the slurry into the stew.
  7. Stir in the heavy cream and frozen peas.
  8. Cover and cook on High for an additional 30 minutes until the broth is thickened.