Ingredients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 4 cups chicken broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup frozen peas Add in the last 15 minutes of cooking
Method
Preparation
- Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
- In the crockpot, place the chicken thighs, carrots, potatoes, and the sautéed onion and garlic.
- Pour the chicken broth over the ingredients in the crockpot.
- Add the thyme, rosemary, salt, and pepper. Stir gently to combine everything.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- In the last 15 minutes of cooking, add the frozen peas.
- Before serving, shred the chicken in the pot using two forks and stir well.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 3g
Notes
Serve the stew in bowls and consider adding crusty bread for dipping. A sprinkle of fresh herbs on top can enhance presentation. For added flavor, include a bay leaf during cooking. Other vegetables like green beans or corn can be added based on preference. For a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes.
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