Description
A warm and comforting chicken stew simmered with fresh vegetables and aromatic herbs, perfect for cool weather.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 4 cups chicken broth
- 3 medium potatoes, diced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 cup frozen peas (added in the last 30 minutes)
Instructions
- Begin by prepping all your ingredients. Chop the vegetables and cut the chicken into bite-sized pieces.
- Layer the chicken at the bottom of the slow cooker, followed by the potatoes, carrots, celery, onion, and garlic.
- Sprinkle in the thyme, rosemary, salt, and pepper.
- Pour the chicken broth over the top, ensuring everything is submerged.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. If using frozen peas, add them for the last 30 minutes of cooking.
- Once done, shred the chicken if desired and stir everything together before serving.
Notes
Serve with crusty bread or over a bed of rice for a hearty meal. This dish freezes well, so consider making a double batch!
- Prep Time: 20 minutes
- Cook Time: 360-480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American