1-Getting Started with Prep: First, prepare your ingredients to make assembly smooth. Add 2 pounds of boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks, along with 1 ½ cups diced yellow onions, 5 carrots cut into bite-sized pieces, 1 pound baby Yukon gold potatoes, and 3 chopped celery sticks to the slow cooker. In a separate bowl, whisk together 3 cups low sodium chicken broth, 1 tablespoon Worcestershire sauce, ½ tablespoon tomato paste, 4 teaspoons minced garlic, 1 teaspoon poultry seasoning, ½ teaspoon black pepper, 1 teaspoon salt, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme.

2-Cooking: Pour this mixture over the chicken and vegetables, then top with 2 bay leaves. Cover and cook on low for 7-8 hours or on high for 4-5 hours. For a vegan alternative, replace the chicken with 2 cups cooked chickpeas.

3-Finishing Touches: Once cooking is nearly done, whisk ½ cup milk or unsweetened dairy-free alternative with ¼ cup cornstarch to form a slurry. Add the slurry and 1 ¼ cups frozen peas to the slow cooker, then cook for 20 more minutes to thicken the sauce. Remove the bay leaves before serving to avoid any tough bits.