Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • 2 tbsp cornstarch
  • 1 cup frozen peas

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Sear chicken thighs until the skin is golden brown (about 3-4 minutes per side). Remove chicken and set aside.
  2. In the same pan, sauté onion, carrots, and celery until the onions become translucent and smell nutty. Stir in minced garlic for 30 seconds until fragrant.
  3. Transfer the sautéed vegetables and seared chicken into the slow cooker. Add the potatoes, chicken broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Ensure the liquid mostly covers the vegetables.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours.
  5. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir this slurry into the slow cooker along with the frozen peas.
  6. Cover and cook on High for an additional 30 minutes. Remove the bay leaf before serving.