Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • 2 tbsp cornstarch
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Combine the cubed chicken thighs, potatoes, carrots, celery, and onion in the bottom of the slow cooker. Stir in the minced garlic, thyme, rosemary, salt, and pepper.
  2. Pour the chicken broth over the ingredients and nestle the bay leaf into the liquid.
  3. Cover with the lid and cook on Low for 6–8 hours or High for 3–4 hours.
  4. In a small bowl, whisk together the heavy cream and cornstarch until smooth.
  5. Stir the cream mixture and frozen peas into the slow cooker. Cover and cook on High for an additional 20–30 minutes.
  6. Remove the bay leaf and stir in fresh parsley before serving.