MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Slow-Cooker Chicken Stew
Categories: Poultry, Vegetables, Potatoes, Herbs, Dairy
Yield: 8 servings

1 tb Olive oil
1 lb Boned, skinned chicken; in
- cubes
1 1/2 ts Salt; divided
1/2 ts Pepper; divided
4 md Carrots; thin sliced
1 sm Onion; chopped
1 Celery rib; chopped
1 cl Garlic; minced
4 md Yukon Gold potatoes; peeled,
In 1" cubes
1 ts Dried parsley flakes
1/2 ts Dried rosemary; crushed
1/2 ts Dried thyme
3 c Chicken broth
1/2 c Whole milk
1/4 c Cornstarch
1 c Frozen peas

In a large skillet, heat oil over medium heat. Add
chicken thighs; sprinkle with 1/2 teaspoon salt and 1/4
teaspoon pepper. Cook until browned, 2-3 minutes per
side. Transfer to a 4- or 5-quart slow cooker.

To the same skillet, add carrots, onion, celery and
garlic; cook until tender, 3-4 minutes; add to the slow
cooker.

Add potatoes, parsley, rosemary, thyme and remaining 1
teaspoon salt and 1/4 teaspoon pepper to slow cooker.
Pour broth over top; gently stir.

Cook, covered, on low until chicken is cooked through
and vegetables are tender, 4-5 hours or on high, 2-3
hours.

In a small bowl, whisk milk and cornstarch until smooth;
stir into stew. Add in peas. Cook, covered, until sauce
is thickened, about 30 minutes.

Nancy Foust, Stoneboro, Pennsylvania

Makes: 2 quarts

RECIPE FROM: https://www.tasteofhome.com

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