Instructions

• In a shallow bowl, mix 1 cup flour, 1/2 teaspoon black pepper, 1 teaspoon dried sage and salt to taste.
• Sprinkle additional salt to taste on the 2 1/2 pounds skinless, bone-in chicken pieces (if desired), then dredge each piece in the seasoned flour to coat; shake off excess flour.
• Heat 1/4 cup oil in a large skillet over medium-high heat.
• Add the floured chicken to the hot skillet and lightly brown on both sides (about 3–5 minutes per side). Remove the chicken and place on a paper-towel–lined plate to drain.
• In the same skillet, add the thinly sliced yellow onion and sauté until tender, about 4 minutes.
• Add the 2 minced garlic cloves to the skillet and sauté for 1 additional minute.
• Transfer the sautéed onion and garlic to the slow cooker. Add the 3 sliced carrots, the 1 cubed potato, and the 2 sliced celery stalks to the slow cooker.
• Place the browned chicken on top of the vegetables in the slow cooker. Pour in 2 cups chicken broth.
• Add additional salt and black pepper to taste, if desired. Cover and cook on low for 6–8 hours, until the chicken is falling off the bone.
• Stir in 1 cup frozen peas during the last 15 minutes of cooking, cover, and continue cooking for 15 minutes.
• Before serving, taste and adjust seasoning as needed; remove chicken from bones and serve.