Slow-Cooker Chicken Stew

Method

1. 1

   In a large frying pan, sauté three of the chicken thighs over medium-high heat using half of the olive oil (1 ½ Tablespoons.)

2. 2

   When the first side is nicely brown, flip, and brown the other side. (Note that at this point the chicken does not have to be fully cooked inside as it continues to cook in the slow cooker.)

3. 3

   Place the browned chicken pieces in the slow cooker. Repeat with the remaining 3 pieces of chicken and olive oil.

4. 4

   When the second batch is browned, add it to the slow cooker. Next, to the slow cooker, add the carrots, onions, celery, potatoes and roasted red peppers.

5. 5

   Sprinkle the meat and vegetables with the spices (rosemary, sage, thyme, and parsley.) Add salt & pepper.

6. 6

   Pour in the wine, condensed soup mix, and chicken stock. Cover the slow cooker with a lid and cook on low for 8 hours or high for about 5 hours, until meat is cooked through.

7. 7

   Remove the lid and add the peas and heavy cream. Immediately cover and cook for a half hour longer on low heat until the peas and heavy cream are heated through. (Note that chicken thighs must be fully cooked before serving and register at least 165 degrees F. when tested with a meat thermometer.)