Rosemary-thyme Stew

Total Time: 9 hrs 45 mins Preparation Time: 45 mins Cook Time: 9 hrs

Ingredients

• Servings: 4
• 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)

Recipe

• 1 heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is 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.