Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, cubed
- 3 carrots, diced
- 3 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the chicken pieces until lightly golden, then transfer to the slow cooker.
- Add diced carrots, celery, potatoes, and chopped onion to the slow cooker.
- In the same skillet, sauté garlic for 30 seconds, then add to the slow cooker.
- Pour chicken broth over the ingredients. Add thyme, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender and chicken is cooked through.
- Adjust seasoning to taste before serving. Garnish with fresh herbs if desired.
Notes
- You can substitute chicken breasts with thighs for more flavor.
- For a thicker stew, add a cornstarch slurry during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cook
- Cuisine: American
- Diet: Healthy, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg