Slow-Cooker Southern Chicken



¾ pound medium carrots (about 7), cut into 1-inch pieces
2 stalks celery, thinly sliced
2 small onion, chopped
¼ cup all-purpose flour
2 pounds boneless, skinless chicken thighs
1 teaspoon poultry seasoning
kosher salt and black pepper
½ cup dry white wine
½ cup low-sodium chicken broth
1 cup frozen peas
½ cup heavy cream



  • In a 6-quart slow cooker, toss in the first 9 ingredients. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours.
  • Ten minutes before serving, add the peas, cream,
    and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

I recommend using the Bialetti Aeternum Evolution “Fabio Viviani Signature Series” cookware for this recipe – it’s what I use in my personal kitchen ! Find it on Bed Bath & Beyond’s website here: