Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups potatoes, cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley for garnish
Instructions
- Start by washing and chopping all vegetables and seasoned chicken with salt, pepper, and olive oil.
- In a skillet over medium heat, sear the chicken until golden brown on both sides. Transfer to the slow cooker.
- Layer carrots, celery, onion, and potatoes over the chicken. Add garlic, thyme, rosemary, salt, and pepper. Pour chicken broth over everything and cover with the lid.
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours until the chicken is tender and flavors meld.
- Check seasoning, then remove chicken, shred with forks, and return to the stew. Garnish with chopped parsley if desired.
Notes
- You can substitute chicken thighs for breasts for richer flavor.
- Ensuring you use gluten-free chicken broth keeps this recipe gluten-free.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
- For a thicker stew, you can mash some of the potatoes inside.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 80 mg