Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Olive oil for browning
Instructions
- Heat olive oil in a skillet and brown the chicken chunks until golden. Transfer to the slow cooker.
- Add chopped vegetables, garlic, herbs, salt, and pepper to the slow cooker.
- Pour in chicken broth, cover, and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Taste and adjust seasoning before serving hot with crusty bread.
Notes
- You can add peas or green beans in the last 30 minutes of cooking for added freshness.
- Use chicken breasts for a lighter version, but thighs provide more flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg