Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp (15ml) olive oil
  • 1 large (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • 1 lb (450g) Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large (300g) carrots, sliced into thick rounds
  • 2 stalks (60g) celery, chopped
  • 1 cup (150g) frozen peas
  • 4 cups (950ml) low-sodium chicken bone broth
  • 2 tbsp (30g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (15g) fresh Italian parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side until a golden-brown crust forms. Transfer chicken to the slow cooker.
  2. In the same skillet, quickly sauté the onion, celery, and garlic for 3 minutes until the onion becomes translucent and fragrant. Pour these into the slow cooker.
  3. Place the potatoes and carrots on top of the chicken and aromatics.
  4. Pour the chicken bone broth over the mixture. Sprinkle in the dried thyme and rosemary, then season lightly with salt and pepper.
  5. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender enough to shred with a fork.
  6. Stir in the cornstarch slurry (cornstarch mixed with 2 tbsp water) during the last 30 minutes of cooking.
  7. Turn off the heat. Gently fold in the frozen peas and fresh parsley. Stir in the lemon juice to brighten the flavors.