Ingredients
- 2 lb boneless skinless chicken thighs or breasts
- 1 medium onion, diced
- 3 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 cups small-dice Yukon gold potatoes
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup frozen peas
- 3/4 cup heavy cream or half-and-half (DF: full-fat coconut milk)
- 3 tbsp cornstarch
- 3 tbsp cold water (for slurry)
- 1 tbsp butter, optional for richness
- 8 baked biscuits (to serve)
- 1 sheet puff pastry, baked and cut into squares (to serve)
Equipment
- 5–6 qt slow cooker
- meat thermometer
- whisk
- shredding forks or tongs
Method
- Add chicken, onion, carrots, celery, potatoes, garlic, broth, bay leaf, thyme, salt, and pepper to a 5–6 qt slow cooker.
- Cook on Low 4–5 hours or High 2½–3½ hours, until chicken is cooked through and vegetables are tender.
- Remove chicken; shred and return to the pot. Discard bay leaf.
- Stir in peas and cream. Whisk cornstarch with water; stir into cooker. Cook on High 10–15 minutes until thickened. Taste and adjust seasoning.
- Serve in bowls topped with warm biscuits or puff pastry.
Nutrition
Calories: 360kcalCarbohydrates: 26gProtein: 33gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 105mgSodium: 720mgPotassium: 880mgFiber: 4gSugar: 5gVitamin A: 4800IUVitamin C: 18mgCalcium: 90mgIron: 3mg
Notes
Biscuit bake: Transfer filling to a 9×13 dish, top with biscuit rounds, and bake at 375°F for 15–18 minutes. Gluten-free: Use cornstarch and GF biscuits or mashed potatoes. Dairy-free: Use coconut milk, omit butter, and top with DF biscuits or toast. Instant Pot: Pressure cook chicken, veg, broth, and seasonings 10 min on High, quick release. Stir in cream and slurry, then simmer until thick.
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