May Cooking - Slow Cooker Chicken Stew

This is a favorite around our house. Makes about 6 serving.

Chicken Stew 

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.