Rosemary-Thyme Stew

In 'The Everything Healthy Slow Cooker Cookbook'

• Ready In: 9 hrs 45 mins
• 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

1. 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.
2. Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
3. Pour in the chicken stock; stir.
4. Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
5. Add in corn; cover and cook an additional 1/2 hour on high.
6. Stir before serving.