Cooking Instructions

• Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.
• In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides.
• Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until coated.
• Add garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Pour in the broth and add the bay leaf.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours.
• Add frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high.
• Taste the stew and adjust salt and pepper as needed before serving.
• Serve immediately, and store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.