Hearty Chicken Stew (slow cooker)

Yield: 10 servings

3 tablespoons extra virgin olive oil
3 pounds cubed chicken breast
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons cornstarch
1 cup frozen peas

1. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until done (juices run clear). Transfer to a slow cooker along with the carrots, potatoes, parsley, salt, and pepper.
2. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.In the same skillet, melt butter and sauté onions until softened; remove to the slow cooker.
3. Pour red wine into the skillet, stirring to loosen browned bits of food on the bottom. Remove from heat and pour into the slow cooker.
4. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons cornstarch with 1/4 cup warm water. Stir into stew; add frozen peas and cook uncovered for 15 minutes, or until thickened.