MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Slow-Cooker Chicken Stew
 Categories: Poultry, Vegetables, Potatoes, Herbs, Dairy
      Yield: 8 Servings

      1 tb Olive oil
      1 lb Chicken; boned, skinned,
           - in cubes
  1 1/2 ts Salt; divided
    1/2 ts Pepper; divided
      4 md Carrots; thin sliced
      1 sm Onion; chopped
      1    Celery rib; chopped
      1 cl Garlic; minced
      4 md Yukon Gold potatoes; peeled,
           - in 1" cubes
      1 ts Dried parsley flakes
    1/2 ts Dried rosemary; crushed
    1/2 ts Dried thyme
      3 c  Chicken broth
    1/2 c  Whole milk
    1/4 c  Corn starch
      1 c  Frozen peas

  In a large skillet, heat oil over medium heat. Add chicken thighs;
  sprinkle with 1/2 ts salt and 1/4 ts pepper. Cook until browned, 2
  to 3 minutes per side. Transfer to a 4 or 5 qt slow cooker.

  To the same skillet, add carrots, onion, celery, and garlic; cook
  until tender, 3 to 4 minutes; add to the slow cooker.

  Add potatoes, parsley, rosemary, thyme and remaining 1 tp salt and
  1/4 ts pepper to slow cooker. Pour broth over top; gently stir.

  Cook, covered, on low until chicken is cooked through and
  vegetables are tender, 4 to 5 hours or on high, 2 to 3 hours.

  In a small bowl, whisk milk and corn starch until smooth; stir into
  stew. Add in peas. Cook, covered, until sauce is thickened, about
  30 minutes.

  Recipe by Nancy Foust, Stoneboro, Pennsylvania

  Yield: 2 Quarts

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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