Pour the oil into a large skillet, then place it over medium heat.
1/4 cup avocado oil
While the oil is heating up season the chicken with the poultry seasoning, black pepper, and seasoning salt.
4 lbs boneless skinless chicken thighs, 2 tbsp Rosamae Poultry Seasoning, 2 tsp Rosamae Seasoning Salt, 1 tsp coarse black pepper
Once the oil is hot, add in the chicken. Be sure to not overcrowd the pan!
Brown each side of the chicken, then remove from the pan and place the chicken into the slow cooker.
Once all of the chicken is out of the pan toss in the onion, celery, and garlic. Cook until translucent, then remove from the pan, and add to the slow cooker.
5 stalks celery, 1 small diced red onion, 2 1/2 tsp minced garlic
Once the vegetables are removed from the pan, sprinkle in the flour and stir in with the oil. Cook for 2-3 minutes.
1/4 cup all purpose flour
Pour in the chicken broth and whisk until everything is well incorporated.
32 oz chicken broth
Turn the heat to medium-high and cook for 5 minutes or until the broth has thickened. Turn off the heat and remove the pan from the burner.
Next, add the carrots and potatoes to the slow cooker. Season the vegetables with black pepper (and any additional seasonings, like herbs of your choice).
4 large carrots, 3 large red potatoes
Now pour in the thickened broth and place the lid on top of the slow cooker.
Set the slow cooker on high and let cook for 3-4 hours or on low for 6-8 hours.
During the last hour or so of cooking, remove the lid and give everything a nice stir. Place the lid back and finish cooking.
Once done, serve and enjoy!