Slow Cooker Chicken Stew
1 lb. boneless, skinless chicken breast, cut into cubes
2 cups potatoes, cubed (I use either red or Yukon gold and do not peel them)
2 cups carrots, sliced (I use baby carrots and quarter them)
½ Tablespoon olive oil
½ cup onion, chopped
1 teaspoon garlic, minced
2 Tablespoons butter (I use Smart Balance Light with Flax)
2 Tablespoons whole wheat flour
2 cups skim milk
1 ¼ teaspoons poultry seasoning – divided (I use Bell Seasoning)
1 cup frozen peas
Spray a slow cooker with non-stick cooking spray. Place chicken, potatoes, and carrots into the slow cooker; sprinkle with ¼ teaspoon of the poultry seasoning. In a medium sauté pan over medium-low heat, add the olive oil and onions; saute for about 5 miinutes and then add the garlic and saute for another 1 – 2 minutes. Add the onion mixutre to the chicken and veggies. Turn up the heat under the pan to medium and add the butter. When the butter is mostly melted sprinkle in the flour and 1 teaspoon of poultry seasoning; using a wire whisk, mix well. You will have what looks like crumbs in the pan. Let this cook for about 2 minutes, keeping everything moving and letting the pan get fairly hot. Start adding the milk a little at a time, whisking well after each addition and making sure everything is smooth; letting the pan heat back up again before adding the next milk addition (this will help the sauce stay smooth and lump free). Pour this sauce over the chicken and veggies and mix well.
Cover, and cook on low for 7 – 8 hours. At approximately 7 ½ hours add the frozen peas, replace the lid and continue cooking for 30 minutes.