Description
A hearty and flavorful chicken and vegetable stew cooked in a slow cooker.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Heat olive oil in a skillet.
- Brown chicken pieces.
- Transfer chicken to slow cooker.
- Add onion, carrots, and celery to the skillet; cook until softened.
- Add garlic; cook for 1 minute.
- Transfer vegetables to slow cooker.
- Pour in chicken broth and diced tomatoes.
- Add thyme, rosemary, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Add peas and corn during the last 30 minutes of cooking.
Notes
- Adjust vegetables to your preference.
- Serve with crusty bread for dipping.
- Leftovers can be stored for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg