Creamy slow-cooked chicken with potatoes, carrots, peas, and herbs in a rich broth.
# List of Ingredients:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Thickener
11 - 1/3 cup all-purpose flour
→ Fats
12 - 3 tablespoons unsalted butter
→ Herbs and Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper
→ Optional Garnish
19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving
# How to Make It:
01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour in the chicken broth and stir to combine all ingredients.
03 - Cover and cook on low setting for 6 hours or until chicken and vegetables are tender.
04 - Remove cooked chicken from the slow cooker and shred using two forks, then return to the pot.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until a roux forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker and add frozen peas. Mix thoroughly.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and slightly thickened.
09 - Remove bay leaf. Taste and adjust seasoning as needed.
10 - Ladle into bowls and garnish with fresh parsley. Serve hot with warm biscuits or puff pastry squares if desired.
