Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, chopped
- 2 medium Yukon Gold potatoes, chopped (no peeling necessary)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 cup frozen peas (optional)
Instructions
- Gather all ingredients and chop vegetables into even pieces.
- In a skillet over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic for an additional minute.
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary.
- Layer chopped carrots and potatoes on top of the chicken.
- Pour chicken broth over the mixture until submerged.
- Cook on low for 6-8 hours or high for 4-5 hours.
- Shred chicken in the pot using two forks and stir in frozen peas if desired; let warm through for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg