Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 large carrots, chopped
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 onion, diced
- 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 and brown the chicken thighs on both sides; transfer to the slow cooker.
- Add chopped vegetables, garlic, herbs, salt, and pepper to 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, stir, and serve hot garnished with fresh herbs if desired.
Notes
- You can substitute chicken thighs with breasts, but thighs will stay more tender during slow cooking.
- Add other vegetables like peas or green beans near the end of cooking for extra color and flavor.
- 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: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 100mg