Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat and brown the chicken pieces on both sides, about 5 minutes per side. Transfer to the slow cooker.
- Add chopped vegetables, garlic, thyme, rosemary, salt, and pepper into the slow cooker.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and vegetables are cooked through.
- Remove the chicken, shred it with forks, and return to the stew. Stir well and serve hot.
Notes
- You can substitute fresh herbs for dried for a more vibrant flavor.
- Add peas or green beans in the last 30 minutes for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg