Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 3 large carrots, sliced
- 2 potatoes, diced
- 2 celery stalks, sliced
- 1 cup green peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place chicken chunks in the slow cooker and season with salt, pepper, paprika, and thyme.
- Add vegetables, garlic, and onion to the slow cooker.
- Pour in chicken broth until ingredients are just covered.
- Cover and cook on low for 6-8 hours or until chicken is tender and vegetables are cooked through.
- Stir in green peas during the last 30 minutes of cooking.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can substitute chicken thighs with breasts for a leaner version.
- Feel free to add other vegetables like parsnips or green beans.
- For thicker stew, mash some of the potatoes and stir back into the pot after cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg