Categories: Chicken, Main Dish, Slow Cooker, Stew

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.

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