Delicious, hearty stew to warm your tummy on a chilly evening.
Prep Time20 minutesmins
Cook Time8 hourshrs20 minutesmins
Total Time8 hourshrs40 minutesmins
Course: Main Course
Cuisine: American
Servings: 12servings
Calories: 161kcal
Ingredients
2tbsp.oil(any kind)
2½cupssliced carrots(peeled or washed and sliced to about a 1/4 inch thickness)
2½cupsthinly sliced celery(slice to about a 1/4 inch thickness.)
2cupsdiced yellow onions(this should be a small dice.)
2lbs.boneless, skinless chicken thighs(cut into stew-size pieces.)
2cupsfrozen peas
2tbsp.garlic granules(or garlic powder)
1tbsp.ground rosemary
1tbsp.dried thyme
3mediumbay leaves
6cupschicken broth(no sugar/dextrose added)
1lb.diced potatoes(optional - cut to approximately a ½ inch dice.)
Instructions
Warm the oil in a medium or large skillet and add the carrots, celery, and onions. Sauté the until the onions are translucent and just beginning to brown on the edges.
When done, transfer this to your slow cooker.
Using the same skillet, brown the chicken pieces over high heat. Once browned, transfer to the slow cooker.
Add the remaining ingredients, and set the slow cooker to the low setting, and cook for 4 to 6 hours.
When done, ladle into your favorite soup bowl and enjoy.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include the optional potatoes.