Slow Cooker Chicken Stew with Potatoes

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Servings: 4 Prep: 25 min Cook: 480 min Dairy Free Gluten Free Mediterranean Homestyle Slow Cooker/Crock Pot Added 5 months ago Updated 5 months ago

Missing nutrition data for: Carrots, Celery, Boneless Skinless Chicken Breasts, Extra Virgin Olive Oil, Ground Black Pepper, Bay Leaves, Fresh Parsley

Ingredients

1 onion

3 large carrots ⚠

3 stalks celery ⚠

1 ½ pounds fingerling potatoes

1 ½ pounds boneless skinless chicken breasts ⚠

1 tablespoon extra virgin olive oil ⚠

1 ½ teaspoons sea salt, to taste

ground black pepper, to taste ⚠

2 bay leaves ⚠

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups chicken broth

¼ bunch fresh parsley ⚠

Instructions

1. Peel onion and carrots. Chop celery and onion. Cut carrots into chunks. Halve potatoes. Cut chicken into cubes.

2. Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste.

3. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.

4. Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes.

5. Top with the bay leaves, dried herbs, and chicken broth. Season with additional salt and black pepper, as desired, and stir to combine.

6. Cover and cook on high for 4 hours, or on low for 8 hours. Make sure chicken is cooked through until an internal temperature of 165F is reached.

7. Remove lid from the slow cooker and stir to combine. Remove and discard bay leaves.

8. Taste and adjust seasonings, as desired, and serve immediately topped with fresh chopped parsley. Enjoy!