Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 large carrots, sliced into thick rounds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups frozen peas
  • 4 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp cornstarch
  • 1/4 cup heavy cream
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Place the diced onions, minced garlic, carrots, and potatoes at the bottom of the slow cooker. Layer the chicken thigh chunks on top of the vegetables.
  2. In a separate jug, whisk together the chicken broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour the mixture over the chicken and vegetables, then tuck in the bay leaves.
  3. Cover and cook on Low for 7–8 hours or High for 4 hours until the chicken is tender and potatoes are soft.
  4. Remove the bay leaves. In a small bowl, whisk the cornstarch into the heavy cream until smooth.
  5. Stir in the cornstarch-cream slurry and frozen peas; cook for an additional 10-15 minutes until thickened. Garnish with chopped parsley.