Ingredients

5 chicken thighs

1/2 yellow onion

1 carrot

1 celery stalk

1 cup frozen corn

sea salt and pepper to taste

1 cup chicken stock

1/4 cup brown rice flour

4 tablespoons butter

1/2 cup Greek Yogurt 

1 cup frozen peas

parsley and the breakfast biscuits left over from the week! 

Instructions

1. In your cast aluminum slow cooker (or a separate pan), brown the chicken on both sides for 3-5 minutes on high.

2. Remove the chicken to add in the vegetables.

3. Add the onion, carrot, celery and corn to the slow cooker and season with salt and pepper to taste (I used about a teaspoon of sea salt and 1/2 teaspoon of black pepper).

4. Put the chicken stock onto the vegetables.

5. Add the chicken thighs to the top of the vegetables cover.

6. Cook on low for 6 hours or on high for 4 hours.

7. About 15 minutes before the timer is done remove the chicken and make a paste out of the flour and butter using a fork to mash it together.

8. Add the butter mixture, the Greek Yogurt and the peas to the vegetable mixture and stir.

9. If your chicken isn’t crispy enough right out of the slow cooker, you can brown it in the oven on broil for a couple of minutes or if you have a cast aluminum slow cooker just add the chicken back on top and pop the whole insert into the oven under the broiler for 2-3 minutes so the chicken skin crisps up.

10. Serve with biscuits.