1 tbsp oil
1 lb (450 g) boneless, skinless chicken breasts or thighs
3 celery stalks
2 medium carrots
2 medium potatoes
2 1⁄2 cups water
1 cup frozen peas
- In a large pan, heat oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces. Add to pan. Stir-fry until golden on some sides. Transfer to a 6-quart slow cooker.
- Dice celery and carrots. You should have about 1 cup each. Cube potatoes. You should have about 2 cups. Add celery, carrots, potatoes, water, and seasoning to slow cooker.
- Cover and cook on high 3 hours. Veggies should be tender, and chicken cooked through.
- Stir in frozen peas. Cover to let peas warm through, about 1 min.