Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 carrots, sliced
- 3 celery sticks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Brown the chicken for 2-3 minutes per side, then transfer to the slow cooker.
- Add chopped onions, garlic, carrots, and celery 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, until chicken is tender and vegetables are cooked through.
- Remove the chicken, shred it with forks, and return it to the stew. Stir well and serve hot.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- Add potatoes or green beans for extra flavor and texture.
- Adjust seasoning to taste, add a splash of lemon juice for brightness before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking with browning step for enhanced flavor
- Cuisine: American
- Diet: Comfort food, family-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg