Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cubed
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add cubed chicken and brown on all sides. Transfer to slow cooker.
- Add sliced carrots, diced potatoes, chopped onion, chopped celery, and minced garlic to the slow cooker.
- Pour in chicken broth and sprinkle with thyme, rosemary, salt, and pepper.
- 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.
- Stir well before serving, garnish with fresh herbs if desired.
Notes
- Feel free to add peas or green beans during the last 30 minutes for extra freshness.
- You can substitute chicken breasts with thighs for more flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg