Slow Cooker Chicken Stew

Ingredients:

• 1.5 lbs (about 4-6) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 4 medium potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup frozen peas (optional)
• 1 cup frozen corn (optional)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions:

1. Prepare the Ingredients: Chop all the vegetables and cut the chicken into bite-sized pieces.
2. Layer in Slow Cooker: Place the chicken, potatoes, carrots, celery, onion, garlic, and diced tomatoes in the slow cooker.
3. Add Seasonings: Sprinkle in the thyme, rosemary, paprika, salt, and pepper. Add the bay leaf.
4. Pour in the Broth: Pour the chicken broth over the ingredients in the slow cooker.
5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
6. Thicken (Optional): If you prefer a thicker stew, about 30 minutes before serving, stir in the cornstarch and water mixture. Allow it to cook until the stew thickens.
7. Add Frozen Vegetables (Optional): In the last 30 minutes of cooking, add the frozen peas and corn if desired.
8. Serve: Remove the bay leaf before serving. Serve hot with bread or over rice if desired.

Enjoy.