Slow Cooker Chicken Stew

Chicken soup is good for the soul, while stew is a rich, hearty meal. This dish combines both for a heart healthy, delicious meal.

                                                         Slow Cooker Chicken Stew

1 Pkg. boneless chicken thighs
2 carrots, sliced in 2 inch chunks.
1 large potato, skin on (washed) sliced into large 1 inch cubes
2 stalks celery, chopped into 1/2 inch pieces
1/2 white onion, diced into 1 inch pieces.
1/2 cup frozen English peas
1 cup chicken stock
Cornstarch slurry with 3/4 Tbl. spoon cornstarch and just enough water to make a slurry
1/2 tsp. oregano
1/2 tsp. thyme
salt/pepper
2-3 dashes hot sauce

In a crock pot, add chicken and vegetables except for peas. Cover and cook on high for 4 hours. Add peas and chicken stock. Cook 1 1/2 to 2 hours longer until chicken breaks apart easily. Season with oregano, thyme, 2-3 dashes hot sauce, salt/pepper to taste. Slowly add cornstarch slurry to thicken stock. Use spoon to break chicken into smaller pieces.

Eats like a hearty stew, tastes like mom's chicken soup.