Slow-Cooker Farmhouse Chicken Casserole | America's Test Kitchen

Ingredients

• 1 pound red potatoes , unpeeled, cut into 1/2-inch pieces
• 3 carrots , peeled, halved lengthwise, and sliced 1/2 inch thick
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chicken broth , plus extra as needed
• 2 tablespoons instant tapioca
• 2 pounds boneless, skinless chicken thighs , trimmed
• Salt and pepper
• 1 (12-inch) baguette , cut into 1/2-inch pieces
• 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese , crumbled
• 1/2 cup frozen peas , thawed