Slow Cooker Chicken and Spring Vegetable Stew

Name: Slow Cooker Chicken and Spring Vegetable Stew
Prep time: 10 min
Yield: 6
Ingredients: 1-1/2 pounds boneless skinless chicken thighs (trimmed of fat and cut into bite-size pieces); 3/4 pound baby red potatoes (quartered); 1 8 ounce package white button mushrooms, quartered; 3 to 4 carrots (peeled and sliced into 1/2" rounds); 3 medium leeks (thinly sliced (white and very light green parts only)); 1 cup sliced celery; 1/2 cup diced white or yellow onion; 1 teaspoon minced garlic; 2 tablespoons finely chopped fresh parsley (or two teaspoons dry); 1 heaping tablespoon chopped fresh thyme (or 1 teaspoon dry); 1 teaspoon all-purpose seasoning blend; 1/2 teaspoon fresh ground black pepper; 3-1/4 cups low-sodium chicken broth (divided); 2 bay leaves; 3 tablespoons cornstarch; 1 cup frozen green peas

Slow Cooker Chicken and Spring Vegetable Stew was pinched from <a href="https://www.fromvalerieskitchen.com/slow-cooker-chicken-and-spring-vegetable-stew/" target="_blank" rel="noopener">www.fromvalerieskitchen.com.</a>

INGREDIENTS

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1-1/2 pounds boneless skinless chicken thighs (trimmed of fat and cut into bite-size pieces)

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3/4 pound baby red potatoes (quartered)

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1 8 ounce package white button mushrooms, quartered

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3 to 4 carrots (peeled and sliced into 1/2" rounds)

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3 medium leeks (thinly sliced (white and very light green parts only))

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1 cup sliced celery

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1/2 cup diced white or yellow onion

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1 teaspoon minced garlic

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2 tablespoons finely chopped fresh parsley (or two teaspoons dry)

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1 heaping tablespoon chopped fresh thyme (or 1 teaspoon dry)

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1 teaspoon all-purpose seasoning blend

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1/2 teaspoon fresh ground black pepper

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3-1/4 cups low-sodium chicken broth (divided)

•

2 bay leaves

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3 tablespoons cornstarch

•

1 cup frozen green peas

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