Whisk to combine the flour, salt, and pepper in a bowl (or ziploc bag). Toss the chicken until coated. (Save any leftover flour.)
In a large skillet over medium high heat, add the olive oil and sear the meat for a minute on all sides to help seal in the moisture. Add the chicken to the crockpot.
Then add the onion to the same pan and cook for 3 minutes, until softened. Then add the garlic and cook for another minute. Add any leftover flour from the chicken and stir into the onions.
Add the worcestershire sauce and the white wine and deglaze the pan. Pour the onion mixture over the chicken in the crockpot.
Add the celery, carrot and potatoes to the crockpot. Pour the chicken broth over the vegetables and add the herbs to the stew.
Place the lid on and set on high for 4 to 5 hours or low for 8. 30 minutes before serving, add the peas, corn and heavy cream and continue cooking for 30 minutes.
Serve steaming bowls of stew with a sprinkle of parsley on top, if desired!
Storage: Store in an airtight container in the refrigerator for up to 5 days. May be frozen for up to 3 months.
Dredging and Browning: Tossing the chicken in flour and searing it will keep the chicken moist. The browned flour also adds thickening power and flavor to the stew.
Veggie Options: You may wish to use different vegetables instead of potatoes, peas, and corn. Feel free to use your favorites like zucchini, broccoli, and cauliflower.
Herbs: If you have fresh herbs, it makes this stew even better, but dried herbs are also wonderful.
Wine: If you don’t want to use white wine, you can substitute it for more chicken broth. You can also add a little depth without using wine by using a splash of vinegar (I like apple cider vinegar) mixed with water, to make a tangy wine substitute. It should be sharp, but drinkable.
Chicken: You can use chicken breasts or thighs, whichever you prefer. Chicken thighs are less prone to drying out.
Cream: If you do not have heavy cream, you can use half-and-half or evaporated milk instead.