Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, diced
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup green beans, trimmed
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 teaspoons thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Brown the chicken pieces until lightly golden, then transfer to the slow cooker.
- Add chopped onions and garlic to the skillet and sauté until fragrant, then add to the slow cooker.
- In the slow cooker, add carrots, potatoes, green beans, thyme, rosemary, salt, and pepper.
- Pour in chicken broth and stir to combine.
- 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.
- Taste and adjust seasoning before serving hot.
Notes
- You can substitute chicken thighs with breasts but adjust cooking time accordingly.
- For added flavor, add a splash of white wine or a bay leaf during cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg