Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 3 large carrots, sliced
- 3 potatoes, diced
- 1 cup green beans, trimmed
- 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. Sear chicken pieces until browned, then transfer to the slow cooker.
- Add chopped onions and garlic to the skillet and cook until translucent. Transfer to the slow cooker.
- Pour chicken broth into the slow cooker. Add carrots, potatoes, green beans, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender and chicken is cooked through.
- Taste and adjust seasoning as needed. Serve hot garnished with fresh herbs if desired.
Notes
- You can substitute chicken thighs with breasts for a leaner option.
- To thicken the broth, stir in some flour or cornstarch towards the end of cooking.
- This stew pairs well with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg