Rosemary-Thyme Stew - cooking recipe

Ingredients

1 teaspoon canola oil
1 large onion, diced
1 tablespoon flour
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup diced yukon gold potato
3 1/2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken stock
1/2 cup frozen corn (or fresh corn kernels)

Preparation

Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
Pour in the chicken stock; stir.
Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
Add in corn; cover and cook an additional 1/2 hour on high.
Stir before serving.