Description
This Crockpot Chicken and Vegetable Stew is a healthy and comforting one-pot meal, filled with lean chicken, hearty vegetables, and fragrant herbs. Simply set it and forget it!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- In a skillet, heat olive oil over medium heat. Sear the chicken for 2-3 minutes per side until lightly browned.
- Add the chicken to the crockpot along with the carrots, celery, onion, garlic, potatoes, green beans, thyme, rosemary, and paprika.
- Pour the chicken broth over the ingredients, and season with salt and pepper.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- Shred the chicken with two forks and stir it back into the stew. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a lower-carb option, substitute potatoes with cauliflower florets.
- Add a squeeze of lemon juice at the end for a bright finish.
- Leftovers freeze well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg