Ingredients
• 2 lbs chicken thighs, boneless and skinless • 4 cups chicken broth • 3 potatoes, cubed • 2 carrots, sliced • 1 onion, diced • 2 celery stalks, sliced • 3 cloves garlic, minced • 1 cup frozen peas • 2 tbsp flour • 2 tbsp butter • 1 tsp thyme • 1 tsp rosemary • 2 bay leaves • Salt and pepper to taste • 2 tbsp fresh parsley, chopped
Instructions
- Place chicken, broth, potatoes, carrots, onion, and celery in slow cooker
- Add garlic, thyme, rosemary, and bay leaves
- Season with salt and pepper
- Cook on low 6-8 hours or high 3-4 hours
- Remove chicken and shred with two forks
- In small bowl, mix flour and butter
- Stir flour mixture into stew
- Add shredded chicken and frozen peas
- Cook 15 minutes more
- Remove bay leaves
- Garnish with fresh parsley before serving
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 6 hours, Total Time: 6 hours 20 mins, Servings: 6, Calories: 280, Net Carbs: 15g, Fats: 12g, Protein: 25g