I LOVE my crockpot. Days when I have playdates for my kids or when I've got a lunch & shopping date with my girlfriend (that will take all day!), my crockpot comes to the rescue. No need for takeouts! All I need to do in the morning is prep & throw everything into it, press the magical button & come back to a lovely, hearty dinner for the family. Hubby will think I'm a supermom!
Here's a recipe from the blog, sotastysoyummy that I tried & fell in love with. It's so incredibly easy, yet so tasty. A meal that even my picky little ones at home devour. I did make a few modifications to the recipe, so here goes!
Serves 4
Ingredients :
6 medium yukon gold potatoes, peeled & cut into halves
6 carrots, peeled & cut into chunks
1 large onion, cut into wedges
8 bone-in chicken thighs, skin removed
1.5 cups chicken broth
4 tsps dried parsley flakes
2 tsps dried thyme
1 tsp salt
1 tsp coarse ground black pepper
2 bay leaves
6 tbsps cornstarch
1 cup milk
Method :
1. Place potatoes, carrots & onions in the crockpot, followed by the chicken.
2. Mix the parsley, thyme, salt & pepper into the chicken broth & pour it into the crockpot. Add the bay leaves.
3. Cover & cook on low for 8 hours or high for 4 hours.
4. Mix the cornstarch into the milk & stir till well blended. Once the chicken is done, stir the cornstarch mixture into the stew. Cook for another few minutes till the sauce thickens.
5. You may serve it with steamed rice or crusty baguette.
Notes :
1. I like using potatoes like Yukon Gold or red-skinned potatoes for stews as they hold their shape better after cooking as compared to potatoes like the russet variety which tends to fall apart after prolonged cooking.
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