Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes, chopped into ½-inch cubes
  • 3 large carrots, peeled and sliced into rounds
  • 2 ribs celery, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 2 dried bay leaves
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream, room temperature
  • 2 tbsp cornstarch
  • 1 cup frozen sweet peas
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. In a 6-quart or larger slow cooker, layer the diced onions, garlic, carrots, celery, and potatoes at the bottom.
  2. Place the prepared chicken thigh pieces directly on top of the vegetables.
  3. Sprinkle the salt, pepper, thyme, and rosemary over the meat. Pour in the chicken broth, ensuring you do not stir yet to allow the vegetables to soften in the direct heat of the ceramic base.
  4. Cover and cook on Low for 6 to 7 hours (or High for 3 to 4 hours) until the chicken is fork-tender and vegetables are soft.
  5. In a small bowl, whisk the cornstarch into the room-temperature heavy cream until no lumps remain.
  6. Gently stir the cream mixture and the frozen peas into the slow cooker. Cover and cook on High for an additional 20-30 minutes to thicken the sauce.
  7. Discard the bay leaves. Stir in the fresh parsley and serve.