Slow Cooker Chicken & Vegetable Stew
Slow Cooker Chicken and Vegetable Stew is a flavorful dish that is just perfect for spring.
Servings 4
Calories 309kcal
Equipment
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 lbs 900g boneless, skinless chicken breasts, cubed
- Sea salt and black pepper to taste
- 3 large celery stalks chopped
- 1 medium white onion chopped
- 3 large carrots cut into chunks
- 1½ lbs 700g tri-color potatoes, halved or quartered
- 2 whole bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups chicken stock preferably organic
- 3 Tbsp fresh parsley finely chopped
Instructions
- Heat olive oil in a large skillet or frying pan over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook for 6-8 minutes stirring occasionally until the chicken is browned on all sides.
- Meanwhile, place the chopped celery, onion, carrots, and potatoes into the slow cooker pot. Then add the part-cooked chicken on top.
- Add the bay leaves, dried herbs, and chicken stock to the pot. Season with additional salt and black pepper, as desired, and stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Remove the lid and stir to combine. Remove and discard bay leaves.
- Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!
Nutrition
Serving: 1 | Calories: 309kcal | Carbohydrates: 30g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 529mg | Fiber: 4g | Sugar: 8g