Ingredients
Scale
- 1.5 lbs (680g) boneless skinless chicken breasts or thighs, shredded
- 3 carrots, chopped
- 2 potatoes, diced
- 1 cup peas
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet and brown the chicken briefly, then transfer to the slow cooker.
- Add carrots, potatoes, onion, garlic, herbs, salt, and pepper to the slow cooker.
- Pour in chicken broth, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes, add peas for a burst of color and freshness.
- Serve hot with crusty bread if desired.
Notes
- You can substitute chicken with turkey or omit for a vegetarian version using tofu or extra vegetables.
- Adjust seasoning to taste, and add a splash of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg