Rosemary-Thyme Stew

(from saymyname’s recipe box)

Serves 4 people

Categories: Chicken, Main Dish, Slow Cooker, Stew

Ingredients

  • 1 teaspoon canola oil
  • 1 large onion , diced
  • 1 tablespoon flour
  • 1 carrot , diced
  • 2 stalks celery , diced
  • 2 cloves garlic , minced
  • 1 cup diced yukon gold potato
  • 3 1/2 tablespoons minced fresh thyme
  • 3 tablespoons minced fresh rosemary
  • 1 lb boneless skinless chicken breast , cut into 1-inch cubes
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups chicken stock
  • 1/2 cup frozen corn (or fresh corn kernels)

Directions

  1. Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.

  2. Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.

  3. Pour in the chicken stock; stir.

  4. Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).

  5. Add in corn; cover and cook an additional 1/2 hour on high.

  6. Stir before serving.

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