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