Rosemary-Thyme Stew

Name: Rosemary-Thyme Stew
Prep time: 45 min
Cook time: 9 h
Total time: 9 h 45 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon canola oil; 1 large onion, diced; 1 tablespoon flour; 1 carrot, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 cup diced yukon gold potato; 3 1/2 tablespoons minced fresh thyme; 3 tablespoons minced fresh rosemary; 1 lb boneless skinless chicken breast, cut into 1-inch cubes; 1/4 teaspoon salt (or to taste); 1/2 teaspoon freshly ground black pepper; 1 1/2 cups chicken stock; 1/2 cup frozen corn (or fresh corn kernels)

Submitted by ratherbeswimmin

"In 'The Everything Healthy Slow Cooker Cookbook'"

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Ready In:: 9hrs 45mins
Ingredients:: 14
Serves:: 4

ingredients

1 teaspoon canola oil
1 large onion, diced
1 tablespoon flour
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup diced yukon gold potato
3 ¹⁄₂ tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 lb boneless skinless chicken breast, cut into 1-inch cubes
¹⁄₄ teaspoon salt (or to taste)
¹⁄₂ teaspoon freshly ground black pepper
1 ¹⁄₂ cups chicken stock
¹⁄₂ cup frozen corn (or fresh corn kernels)

directions

Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
Pour in the chicken stock; stir.
Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
Add in corn; cover and cook an additional 1/2 hour on high.
Stir before serving.