July Cooking --Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

This recipe is slightly modified from Slow Cooker Revolution by America's Test Kitchen.   This is my go to book for slow cooker recipes.  I recommend it highly for its soups and stews.  

2 pounds boneless, skinless chicken thighs

Salt and pepper

3 tablespoons oil, divided

1 large onion, minced

6 garlic cloves, minced

1 tablespoon tomato paste

1/2 teaspoon dried thyme

1/3 cup all-purpose flour

1/2 cup dry white wine

4 cups low-sodium chicken broth

2 - 3 medium red potatoes, diced 

4 carrots, diced

2 bay leaves

1 cup frozen peas

1/4 cup fresh parsley

Dry chicken with paper towels and season with salt and pepper.  Heat 2 tablespoons oil in a large skillet over medium-high heat.  Brown chicken on both sides about 5 minutes; transfer to bowl. 

Add 1 more tablespoon oil to pan and heat over medium-high heat until shimmering.  Add onion, garlic, tomato paste, potatoes, carrots and thyme and cook 8 minutes until onions are slightly browned. Stir in flour and cook for 1 minute.  Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps.  Transfer to slow cooker.  Add remaining 3 cups broth and bay leaves. Nestle browned chicken and any accumulated juices into slow cooker.  Cover and cook on low for 6 hours.  During last hour of cooking, add peas. 

Remove chicken from slow cooker and shred on a cutting board and return to slow cooker. Add parsley and adjust salt and pepper if needed. 

Makes great leftovers.