📖 Instructions

1. Prep the chicken: Cut 2 pounds of boneless, skinless chicken thighs into 1-inch cubes. Season generously with salt, pepper, and a sprinkle of garlic powder.
2. Sear the chicken (optional, but recommended): In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken in batches until browned on all sides. This step adds depth of flavor to the stew, but if you're short on time, you can skip it.
3. Chop the vegetables: Dice 1 large onion, 2 carrots, and 2 celery stalks. Mince 2 cloves of garlic.
4. Layer ingredients in the slow cooker: Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Add the minced garlic. Arrange the seared chicken on top of the vegetables.
5. Add herbs and seasonings: Sprinkle 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/4 teaspoon of red pepper flakes over the chicken and vegetables. Throw in a bay leaf for extra flavor.
6. Pour in the liquids: Pour in 4 cups of chicken broth and 1 cup of dry white wine (optional, but adds a nice flavor). Make sure the liquids cover the chicken and vegetables. If not, add a bit more broth.
7. Add potatoes: Peel and cube 1.5 pounds of Yukon Gold potatoes. Add them to the slow cooker. You can also use red potatoes or russet potatoes.
8. Cook on low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and the vegetables should be cooked through. This is were you wanna check if it needs more cookin, just give it a taste!
9. Shred the chicken (optional): If you prefer shredded chicken, use two forks to shred the chicken in the slow cooker. This step is totally up to you!
10. Thicken the stew (optional): If you want a thicker stew, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. This will help thicken the broth.
11. Stir in frozen peas: During the last 30 minutes of cooking, stir in 1 cup of frozen peas. This adds a pop of color and freshness to the stew.
12. Season to taste: Taste the stew and adjust seasonings as needed. You may want to add more salt, pepper, or herbs to suit your preferences. This is where you get to play around with the flavors, what about a dash of hot sauce?
13. Serve and enjoy: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve with crusty bread or crackers for dipping. I also like serving this with a dollop of sour cream, try it sometime!