Slow Cooker Chicken & Vegetable Stew
Nothing beats a good old-fashioned chicken and vegetable stew. This dish is surprisingly easy to make, and best of all, your slow cooker does most of the work for you. After browning the chicken, just toss it in with some chopped vegetables and let it simmer away. Come home to a tasty meal.
Ingredients
- 1 T. extra virgin olive oil
- 2 lbs. 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 in chunks
- 1½ lbs. tri-color potatoes halved or quartered
- 2 whole bay leaves
- 1 t. dried thyme
- 1 t. dried rosemary
- 4 c. chicken stock preferably organic
- 3 T. fresh parsley finely chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
- Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. 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 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
Nutrition Facts
Slow Cooker Chicken & Vegetable Stew
Amount per Serving
Calories
569
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
150
mg
50
%
Sodium
522
mg
23
%
Potassium
2090
mg
60
%
Carbohydrates
43
g
14
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
61
g
122
%
Vitamin A
7938
IU
159
%
Vitamin C
24
mg
29
%
Calcium
71
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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