Ingredients
Scale
- 4 large chicken breasts or thighs, diced
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 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 over medium heat. Brown the chicken pieces for 5 minutes and transfer to slow cooker.
- Add chopped onion and garlic to the skillet, sauté until fragrant, then transfer to slow cooker.
- Add carrots, potatoes, herbs, salt, and pepper. Pour chicken broth over everything.
- Cover and cook on low for 6-8 hours or high for 4 hours until vegetables are tender and chicken is cooked through.
- Stir the stew, taste and adjust seasoning if needed, and serve hot garnished with fresh herbs.
Notes
- Feel free to add celery or peas for extra flavor
- Best served with crusty bread or rice
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooking
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg