We had cold, rainy weather in the Midlands this past weekend. When the weather is cold like this, I usually make a pot of soup. This time, I wanted something that was a little heartier. I found this recipe, and it was exactly what I wanted. It hit the spot! If you decide to make it, I hope you like it as much as I did. Enjoy!
Equipment
Slow Cooker (5 quarts or larger)
INGREDIENTS
- 1/4 cup avocado oil (You may use your favorite oil…vegetable, olive, etc.)
- 4 lbs boneless, skinless chicken thighs
- 2 tbsp poultry seasoning
- 2 tsp seasoned salt
- 1 tsp coarse black pepper
- 4 large carrots, peeled and chopped 1/2 inch thick
- 5 stalks celery, chopped 1/2 inch thick
- 1 small diced red onion (Yellow or white onion may be used as well.)
- 2 1/2 tsp minced garlic
- 3 large red potatoes, cut into big chunks
- 4 cups chicken broth
- 1/4 cup all purpose flour
INSTRUCTIONS
- Pour the oil into a large skillet and place it over medium heat.
- While the oil is heating, season the chicken with the poultry seasoning and seasoned salt.
- Once the oil is hot, add the chicken to the skillet. Be sure to not overcrowd the pan!
- Brown both sides of the chicken. Once browned, transfer the chicken to the slow cooker.
- After all chicken has been browned, add the chopped onion and celery to the pan. Cook until translucent. Then, add the celery and onion to the slow cooker.
- Next, sprinkle the flour into the pan and stir to mix with the remaining oil. Cook for 2-3 minutes.
- Pour in the chicken broth, and whisk until everything is well incorporated.
- Turn the heat to medium high, and cook for 5 minutes, or until the broth has thickened.
- Turn off the heat, and remove the pan with the thickened broth from the burner.
- Add the carrots, garlic, potatoes, and black pepper to the slow cooker.
- Next, pour the thickened broth into slow cooker. Place the lid on the slow cooker.
- Set the slow cooker on High, and cook for 4 hours.
- At the beginning of the last hour of cooking, give everything a nice stir. Finish cooking.
- Once done, serve and enjoy with fresh cornbread or biscuits.
Source: I Heart Recipes
