2lbsboneless skinless chicken thighs, cut into quarters
½teaspoonfreshly ground black pepperto taste
2cupslow-sodium chicken broth
½cupdry white wine
1tablespoonWorcestershire sauce
1tablespoonbalsamic vinegar
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh thyme
½teaspoondried oregano
½teaspoonsalt
6clovesgarlic, finely minced
1largeyellow onion, cut into chunks
24ozYukon gold potatoes, diced into 1.5-inch chunks
6largecarrots, peeled and cut into 2-inch chunks
¼cupall-purpose flour
½cupwhole milk
1cupfrozen peas
Instructions
Add olive oil to a large skillet and heat over medium-high heat until hot. Add chicken and sprinkle with black pepper. Cook for 3 minutes per side, until golden on both sides but not cooked through. Transfer the chicken to the slow cooker.
Add to the slow cooker the broth, wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano, salt, and garlic; stir.
Add the onion, potatoes, and carrots to the slow cooker; do not stir.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove ½ cup liquid from the slow cooker and place into a small bowl. Whisk in the flour and milk until smooth and well-combined; pour back into the slow cooker and add the peas. Stir well, cover, and cook an additional 15-20 minutes or until thickened. Serve hot.