Ingredients:

  • 907g (2 lbs) boneless skinless chicken thighs
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, sliced
  • 454g (1 lb) Yukon Gold potatoes, cubed
  • 3 large carrots, peeled and sliced
  • 946ml (4 cups) low sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 5ml (1 tsp) sea salt
  • 2.5ml (0.5 tsp) cracked black pepper
  • 237ml (1 cup) whole milk
  • 45ml (3 tbsp) cornstarch
  • 1 cup frozen peas
  • 15ml (1 tbsp) Dijon mustard

Instructions:

  1. Trim the chicken thighs of any excess large fat pads and cut into bite-sized pieces.
  2. Place the diced onion, minced garlic, and sliced celery in the bottom of the slow cooker.
  3. Layer the cubed Yukon Gold potatoes and sliced carrots over the aromatics.
  4. Sprinkle the thyme, rosemary, sea salt, and black pepper over the vegetables.
  5. Pour in the bone broth and tuck the bay leaf into the center.
  6. Set the slow cooker to LOW and cook for 8 hours until the chicken is tender and falling apart.
  7. In a small jar, whisk together the milk and cornstarch until no lumps remain.
  8. Stir the milk mixture and the Dijon mustard into the pot.
  9. Toss in the frozen peas and cook on HIGH for another 15 minutes until the sauce is thickened and bubbling.
  10. Remove the bay leaf and adjust salt to your preference before serving.