Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup celery, chopped
- 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 heat. Sear chicken chunks until browned, then transfer to the slow cooker.
- Add chopped vegetables and garlic to the slow cooker.
- Pour in chicken broth and season with thyme, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Adjust seasoning as needed and serve hot with fresh bread or rice.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option, but cooking time may vary.
- Add diced green beans or peas in the last 30 minutes for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: Comfort food
- Diet: Gluten-free, Low-carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg