Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and sear chicken pieces until browned; transfer to slow cooker.
- Add chopped vegetables, garlic, herbs, salt, and pepper to the slow cooker.
- Pour in chicken broth, stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and vegetables are cooked.
- Adjust seasoning if needed, garnish with fresh herbs, and serve hot.
Notes
For extra flavor, add a splash of white wine or a bay leaf during cooking. Can be served with crusty bread or over rice for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
- Diet: Nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg