Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 3 carrots, chopped
- 3 potatoes, diced
- 1 onion, diced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 4 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. Sear chicken thighs until browned on both sides. Transfer to slow cooker.
- Add chopped vegetables and minced garlic to the slow cooker.
- Pour chicken broth over the ingredients and add thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours until chicken is tender and vegetables are cooked.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For added flavor, include a splash of white wine or a bay leaf during cooking.
- This stew pairs wonderfully with crusty bread or over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: slow-cooker
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg