Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken and sear until browned on all sides. Transfer to slow cooker.
- Add chopped vegetables, garlic, thyme, salt, and pepper to the slow cooker.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours, or until chicken is tender and vegetables are cooked through.
- Shred the chicken with two forks before serving if desired.
Notes
For a thicker stew, remove the cooked chicken and vegetables, then blend a portion of the broth and return it to the pot. Garnish with fresh herbs or parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg