Ingredients

The following ingredients have 8 Servings
  • 1 lb boneless skinless chicken thighs or breast ((cut into 1/2-inch pieces) or use rotiserrie chicken)
  • 1 lb Yukon potatoes ((small diced))
  • 16 oz frozen mixed vegetables (corn, peas, and carrots)
  • 1 cup chopped celery
  • 1 medium onion ((chopped))
  • 3 garlic cloves ((minced))
  • ⅓ cup butter
  • 2 cups chicken broth
  • 1 cup milk
  • ⅓ cup all-purpose flour
  • ½ tsp poultry seasoning or thyme ((use less or more according to your liking))
  • salt/pepper ((to taste))
  • green onions (chopped)
  • crispy cooked bacon
  • biscuits or rustic bread

Instruction

  • Heat butter in a large sauce-pan over medium-high heat. Add onion and celery. Cook until translucent, for about 5 minutes. Add garlic, keep stirring for 1 minute.
  • Stir in the flour and whisk until lightly browned. Add chicken stock and milk. Stir frequently until the sauce thickens. Transfer to a slow cooker.
  • Add chicken, potatoes, and poultry seasoning. Stir to combine. Cook on high heat for 3-4 hours or low for 5-6 hours.
  • About 30 minutes - 1 hour prior to serving, add frozen mixed vegetables. Taste and season with salt/pepper if needed or according to your liking. 
  • Serve with chopped green onions, crispy bacon, and rustic bread or biscuits.