Slow Cooker Chicken Stew

This is SO easy to make and is great on a cold day!

• 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 (you can replace the peas with beans)

1. Black pepper, to season
2. Heat IP on the saute and put in the oil
3. Add in the onions, carrots, and potatoes (can omit potatoes or replace with a lower-carb root veggie) and lightly brown.
4. Put in the chicken and everything else (except the milk and flour) and switch over to HIGH on the slow cooker.
5. Once boiling, lower to low and set for 6-8 hours or until chicken is cooked.
6. Remove the solids and set aside.
7. Turn the slow cooker to saute again, and heat to a boil.
8. Make a slurry with the flour and milk and pour in, whisking, until thickened.
9. Add the chicken back in and serve