Slow Cooker Chicken Stew
Dredge 8 chicken thighs in flour and season with salt and pepper (no need to cut up the chicken - it will fall apart in the stew later). Brown both sides and set aside. Deglaze pan with 1/2 cup low-sodium chicken stock. Add chicken and pan juices to slow cooker, along with:
- 4 potatoes, chopped
- lots of baby carrots
- a couple celery stalks, sliced
- one onion, chopped fine
- 2-3 garlic cloves, chopped
- 1.5 cups low-sodium chicken stock
- thyme (fresh or dried)
- rosemary (fresh or dried)
Cover and cook for however long you estimate your slow cooker needs. When it's close to your desired done-ness, add 1 cup frozen peas.
If you find it is more "soupy" than you would like, dissolve 1-2 tsp cornstarch in 1/4 cup warm water. Add to stew and stir.
Rosemary Biscuits
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried rosemary
- 1/2 cup milk
- 1 egg
Combine dry ingredients in a bowl. Whisk together egg and milk. Add to dry ingredients and stir to combine (dough will be lumpy - no worries, that's fine!). Drop spoonfuls on top of stew. Cover and let cook on High for about 30 more minutes. Once a toothpick inserted into biscuit comes out clean, you're good to go!
Hmmm....maybe these are really more of a dumpling than a biscuit. Whatever. I MacGyver-ed this recipe, I can call it whatever I please. It's tasty, comforting, and aside from the white flour it's a pretty healthy dish! I likely left out a few steps here, but unless you're a total novice I'm sure you can figure it out. Cooking is all about problem-solving and experimentation!
~Michelle
