Ingredients
Servings: 6 hearty bowls
Prep time: 20 minutes
Cook time: 6-8 hours (slow cook on low or 3-4 hours on high)
Main Ingredients:
About 700g boneless, skinless chicken thighs (or breasts for a leaner option)
3 carrots, peeled and sliced
3 celery stalks, chopped
3 medium potatoes, diced (creates the natural “creaminess”)
1 large onion, chopped
3 garlic cloves, finely minced
1 cup frozen peas (added towards the end)
1 1/2 cups corn kernels (fresh or frozen)
Liquids and Seasonings:
4 cups low-sodium chicken broth
1 tablespoon olive oil (or butter for a richer flavor)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme 1
teaspoon dried rosemary
1 bay leaf
Optional: ¼ teaspoon smoked paprika for a subtle smoky flavor
For a natural creaminess:
2 tablespoons all-purpose flour (or cornstarch for a gluten-free version)
½ cup unsweetened milk (such as oat or cashew milk)
2-3 extra potatoes, mashed or blended into the stew toward the end to increase the creaminess
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