Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • 1 lb Yukon Gold potatoes, cubed
  • 3 large carrots, sliced into 1/2-inch rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch
  • 1 cup frozen peas

Instructions:

  1. Layer the chopped Yukon Gold potatoes, sliced carrots, and diced onions at the bottom of a 6-quart slow cooker insert. Place the chicken thigh pieces directly on top of the vegetables.
  2. In a separate bowl or measuring cup, whisk together the chicken bone broth, Worcestershire sauce, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper. Pour the liquid mixture over the chicken and vegetables.
  3. Cover and cook on Low for 6 hours until the chicken is tender and vegetables are soft.
  4. In a small bowl, whisk together the heavy cream and cornstarch to create a smooth slurry. Stir the slurry and the frozen peas into the slow cooker.
  5. Cover and cook on High for an additional 15 minutes until the sauce has thickened and the peas are heated through. Remove bay leaves before serving.