Ingredients
Scale
- 2 pounds boneless chicken thighs, diced
- 4 carrots, chopped
- 3 celery stalks, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Set your slow cooker to high and heat the olive oil.
- Add diced chicken and brown for 5 minutes, then transfer to slow cooker.
- In the same pan, sauté onions, garlic, carrots, and celery until tender, then add to slow cooker.
- Pour in chicken broth and add thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and flavors meld.
- Optionally, thicken the stew with a cornstarch slurry during the last 30 minutes of cooking.
Notes
- Feel free to add potatoes for extra heartiness.
- Use fresh herbs if available for bolder flavor.
- This stew pairs wonderfully with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 80 mg