Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 3 cups gold potatoes, cut into 1-inch chunks
  • 2 cups carrots, sliced into thick rounds
  • 2 cups celery, chopped
  • 1 cup frozen peas
  • 2 bay leaves
  • 4 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Place the diced potatoes, carrots, and celery in the bottom of the slow cooker. Note: This protects the meat from scorching and ensures veggies cook through.
  2. Sprinkle the minced garlic and diced onion over the vegetables.
  3. Season the chicken thighs with salt, pepper, thyme, rosemary, and paprika. Note: Rub the spices in well so they stick to the meat.
  4. Lay the chicken pieces directly on top of the vegetable bed.
  5. Pour in the chicken broth and Worcestershire sauce, and add the bay leaves to the liquid.
  6. Cover and cook on High for 4-6 hours until the chicken is tender and pulls apart easily.
  7. Remove the chicken to a bowl and shred it using two forks.
  8. Stir the shredded meat back into the pot.
  9. Whisk together the cornstarch and water to create a slurry, stir into the stew, and add the frozen peas.
  10. Stir 5 minutes until the sauce thickens and peas are bright green.