Classic Chicken Stew (Crockpot)

By bunny

Ingredients

• 1 potato, peeled and diced (see Tips, below)
• 1 tbsp/15 mL vegetable oil
• 2 onions, finely chopped
• 4 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 tsp/2 mL dried thyme leaves or 3 whole sprigs of fresh thyme
• 1 bay leaf
• 1/4 cup/50 mL all-purpose flour
• 1-1/2 cups/375 mL chicken stock
• 1/2 cup/125 mL dry white wine or chicken stock
• Salt and freshly ground pepper
• 3 lbs/1.5 kg skinless, bone-in chicken thighs (about 12 thighs)
• 1 cup/250 mL green peas, thawed if frozen
• 1/2 cup/125 mL cream, optional (see Tips, below)

Details

Servings 6

Preparation

Step 1

1. In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat. Cover and set aside.

2. In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour and cook, stirring, for 1 minute. Add stock and white wine and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to mixture. Season to taste with salt and pepper.

3. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and cream, if using, and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.

More Information
Tips
- Because the chicken only cooks for 6 hours on Low the potatoes will be a bit firm unless they are blanched prior to adding to the stew.
- Any kind of cream from half-and-half (10%) to the richest whipping cream (35%) works well in this recipe.

Make ahead
This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight. The next morning, continue with the recipe.