Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, cubed
- 1 onion, diced
- 3 cloves garlic, 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 and brown the chicken thighs on both sides. Transfer to slow cooker.
- Combine carrots, celery, potatoes, onion, garlic, thyme, rosemary, salt, and pepper in the slow cooker.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or until chicken is tender and vegetables are cooked through.
- Shred the chicken and stir into the stew before serving. Adjust seasoning as needed.
Notes
Feel free to add peas or green beans during the last 30 minutes for extra freshness. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg