Japanese Method - Chicken Stew - cooking recipe

Ingredients

1 (360 g) package kokumaro stew cream roux mix
6 boneless skinless chicken thighs, cut into bite-size pieces
3 carrots, cubed
1 medium onion, minced
12 small yukon gold potatoes, cubed
1 small ginger, piece minced (optional)
3 small garlic cloves, minced (optional)
3 celery ribs, chopped (optional)
1 cup water
2 cups chicken broth

Preparation

brown chicken thighs and drain fat.
warm up a cup of the water or broth and melt the roux.
add chicken and roux to crock pot with all remaining ingredients.
set on low for 8 hours.
OR.
simmer on low heat until vegetables are tender.