Slow Cooker Chicken and Vegetable Stew
Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 medium-sized potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
1. Place the chicken pieces, diced potatoes, sliced carrots, diced onion, minced garlic, canned diced tomatoes (with their liquid), chicken broth, dried thyme, dried rosemary, paprika, salt, and pepper in the crock pot. Stir to combine the ingredients.
2. Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
3. Once cooked, taste the stew and adjust the seasonings if needed.
4. Serve the chicken and vegetable stew in bowls. Garnish with fresh parsley, if desired.
5. You can serve this stew as is, or with a side of whole grain bread or brown rice for a heartier meal.
This recipe makes a comforting and nourishing chicken and vegetable stew with minimal effort. The slow cooker allows the flavors to meld together, creating a delicious meal. Feel free to add other vegetables or herbs based on your preferences. Enjoy!
Article By: Heather Campa, Wyoming Wildflower
