5-6 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
1 large onion, minced
6 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 cup white wine
4 cups low-sodium chicken broth
2-3 medium red potatoes, scrubbed and cut into 1/2 inch pieces
4 carrots, sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
Minced fresh parsley
Season chicken thighs with salt and pepper. Brown chicken in oil for about 6-8 minutes. Transfer to a bowl.
Add to skillet onions, garlic, tomato paste, thyme, potatoes, and carrots. Soften veggies about 6 minutes.
Add flour and stir, cook for 2 minutes. Whisk in white wine and reduce for 2 minutes. Add 1 cup broth, smoothing any lumps. Transfer to Slow Cooker. Nestle in chicken thighs and add bay leaves.
Cook on low 6 hours. Add peas to Slow Cooker for last hour. Shred chicken and parsley. Salt and pepper to taste.