Gluten Free Creamy Chicken Stew Recipe

Heat a large skillet over medium-high heat and add the 1 1/2 tbsp olive oil.
Once the oil is hot, add the 1 cup yellow onion, 1 1/2 cup carrots, and 2 stalks celery, stirring often.
Cook until onions are soft.
Add 1 tsp minced garlic, 1 tbsp fresh parsley, and 1 tsp dried thyme.
Stirring constantly, cook until fragrant. This will take about 1 minute. Remove from heat.
Pour the contents of skillet into your slow cooker.
Add 1/2 pound potatoes, 1 1/2 pound chicken thighs, 1 tsp salt and 2 cups chicken broth or chicken stock to the slow cooker and stir to combine.
Cover and cook on high for 4-5 hours or on low for 6.5 hours or until chicken is cooked through.
Once stew is done cooking, keep slow cooker on.
Stir in the 1 cup full fat milk and 2 cups frozen peas.
Stir to combine and let peas cook in hot stew for about 10-15 minutes or until peas are defrosted and soup is hot again.
Enjoy warm, topped with extra parsley if desired.

Heat a large sauce pan over medium-high heat and add the oil.
Once the oil is hot, add the onion, carrots, and celery, stirring often. Cook until onions are soft.
Add garlic, parsley, and thyme.
Cook, stirring constantly, until fragrant, about 1 minute.
Add potatoes, chicken, salt and broth to the sauce pan and stir to combine.
Bring to a boil and the reduce heat.
Let simmer covered for 10 minutes or until chicken is cooked through and potatoes are fork tender.
Once done cooking, stir in milk and peas.
Let simmer for 5 additional minutes or until peas are cooked.
Enjoy warm, topped with extra parsley if desired.