Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 4 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat, quickly brown chicken pieces, then transfer to slow cooker.
- Add carrots, potatoes, celery, onion, and garlic into the slow cooker.
- Pour in chicken broth and season with thyme, rosemary, salt, and pepper.
- Cook on low for 6-8 hours until vegetables are tender and flavors meld.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to add peas or green beans in the last 30 minutes for extra color and nutrition.
- This stew pairs well with crusty bread or dinner rolls.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg