Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for browning
Instructions
- Heat olive oil in a skillet and brown the chicken thighs on both sides. Transfer to slow cooker.
- Add all chopped vegetables, garlic, thyme, paprika, salt, and pepper to the slow cooker.
- Pour in chicken broth covering the ingredients.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and vegetables are cooked through.
- Shred the chicken and stir well before serving.
Notes
- For a thicker stew, add a cornstarch slurry during the last 30 minutes of cooking.
- Garnish with fresh parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg