Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 4 carrots, sliced
- 3 potatoes, diced
- 1 cup frozen peas
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Place chicken in the slow cooker.
- Add carrots, potatoes, onion, garlic, thyme, rosemary, salt, and pepper.
- Pour chicken broth over the ingredients.
- Cook on low for 6-8 hours or high for 4 hours until chicken and vegetables are tender.
- Remove chicken, shred with forks, and return to the pot.
- Add frozen peas and cook for another 15 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to add other vegetables like celery or green beans.
- This dish pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooking
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg