Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 3 cups diced carrots
- 3 cups diced potatoes
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat and sear chicken until browned. Transfer to slow cooker.
- Add chopped onions and garlic to the skillet and cook until translucent. Transfer to slow cooker.
- Stir in carrots, potatoes, thyme, rosemary, salt, and pepper.
- Pour chicken broth over ingredients in the slow cooker.
- Cook on low for 6-8 hours or high for 4-5 hours until chicken is cooked through and vegetables are tender.
- Stir in frozen peas during the last 30 minutes of cooking. Shred chicken with two forks and serve hot.
Notes
- You can substitute chicken thighs for breasts for more flavor.
- Add a splash of lemon juice for brightness before serving.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Easy, comforting
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg