This is a favorite. A slice of hot buttered cornbread goes very well with this.
2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
2 tablespoons Vegetable oil
6 cloves of garlic, minced
1 tablespoon tomato paste
1 stalk celery, chopped into 1/2 inch pieces
1 teaspoon dried thyme
1/3 cup flour
1/2 cup white wine
4 cups low sodium chicken broth
3 medium red potatoes, chopped into 1/2 inch pieces
4 carrots, chopped into 1/2 inch pieces
2 bay leaves
1 cup frozen peas
Season chicken with salt and pepper. Brown in 1 tablespoon oil. Remove to a plate.
Add 1 tablespoon oil to pan and add onion, carrots, potatoes, celery, garlic, thyme, and tomato paste. Cook on medium heat until onions are softened, about 8 minutes.
Stir in flour and cook for about 1 minute. Add wine, cook for about 1 minute. Add 1 cup chicken broth and stir well. Cook for 1 minute. Transfer to slow cooker.
Add to slow cooker the chicken, remaining chicken broth, and bay leaves. Stir. Cover and cook on low about 6 hours. About 1 hour before end of cooking, add the frozen peas and finish cooking.