Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 3 large carrots, sliced
- 2 large potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, 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 quickly brown the chicken pieces for about 3-4 minutes. Transfer to slow cooker.
- Add chopped vegetables, garlic, herbs, salt, and pepper into the slow cooker.
- Pour chicken broth over the ingredients 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.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a thicker stew, remove the lid during the last 30 minutes of cooking to allow the broth to reduce slightly. Feel free to add peas or green beans for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Comfort Food
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg