Ingredients

– 2 tablespoons olive oil
– 1 1/2 pounds chicken thighs, cut into 1-inch pieces
– 3 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt, plus more to season
– 6 cloves garlic, minced
– 1 onion, diced
– 3 carrots, peeled and sliced
– 2 large potatoes, cut into 1/2-inch cubes (1 pound)
– 3 cups chicken broth
– 1 bay leaf
– 1/2 cup milk
– 1 cup green peas, frozen
– Black pepper, to season

Directions

1. In a bowl, combine chicken pieces, flour, thyme, rosemary, and 1/2 teaspoon salt.
2. Heat olive oil in a skillet over medium-high heat. Add chicken mixture and cook until browned.
3. Transfer chicken to a slow cooker. Add garlic, onion, carrots, potatoes, chicken broth, and bay leaf. Stir to combine.
4. Cover and cook on low for 6 hours.
5. Stir in milk, green peas, and season with black pepper. Cook for an additional 30 minutes.
6. Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 30 minutes | Servings: 6