Crockpot Chicken and Vegetable Stew

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INGREDIENTS

– 1.5 lbs boneless, skinless chicken breasts, diced – 4 cups chicken broth – 2 cups diced potatoes – 1 cup diced carrots – 1 cup diced celery – 1 cup diced onion – 2 cloves garlic, minced – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – 1 bay leaf – Salt and pepper, to taste

Place the diced chicken breasts, diced potatoes, diced carrots, diced celery, diced onion, minced garlic, dried thyme, dried rosemary, and bay leaf in the crockpot.

1

Pour the chicken broth over the ingredients in the crockpot. Season with salt and pepper, to taste.

2

Stir the ingredients to combine, ensuring that the chicken and vegetables are evenly distributed.

3

Cover the crockpot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.

4

If you prefer a thicker stew, you can make a slurry by mixing the flour and water in a small bowl until smooth.

5

Once the stew is cooked, remove the bay leaf and discard it.

6

Serve the chicken and vegetable stew hot, garnished with chopped fresh parsley, if desired.

7

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