Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds boneless skinless chicken thighs (trimmed of fat and cut into bite-size pieces)
  • ¾ pound baby red potatoes (quartered)
  • 8 ounces white button mushrooms (quartered)
  • 3 to 4 carrots (peeled and sliced into ½-inch rounds)
  • 3 medium leeks (thinly sliced (white and very light green parts only))
  • 1 cup sliced celery
  • ½ cup diced white or yellow onion
  • 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh parsley (or two teaspoons dried)
  • 1 heaping tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon all-purpose seasoning blend
  • ½ teaspoon fresh ground black pepper
  • 3 ¼ cups low-sodium chicken broth (divided)
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • 1 cup frozen green peas

Instruction

  • Combine all ingredients through pepper in the insert of a 6-quart slow cooker. Add 3 cups low-sodium chicken broth, reserving remaining ¼ cup for later. Stir well to combine and add bay leaves. Cover slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 4 hours, until chicken and veggies are fork tender.
  • Combine the remaining ¼ cup low-sodium chicken broth with the cornstarch in a small bowl and mix until smooth. Add cornstarch slurry to the slow cooker and stir well to combine. Sir in frozen peas, cover, and cook on HIGH for an additional 20 to 30 minutes.
  • Remove and discard bay leaves and serve.