Slow Cooker Chicken and Vegetable Stew
This slow cooker Chicken and Vegetable Stew is not only delicious but also packed with wholesome ingredients, making it a perfect healthy meal option.
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Ingredients:
- 2 boneless, skinless chicken breasts, cut into cubes
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup green beans, trimmed and halved
- 1 cup spinach leaves
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
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Prepare Ingredients:
- Chop vegetables, cube the chicken breasts, and mince the garlic.
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Layer Ingredients in the Slow Cooker:
- Place the chicken cubes, carrots, celery, onion, minced garlic, diced tomatoes (with their juices), dried thyme, dried rosemary, salt, and pepper into the slow cooker.
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Add Chicken Broth:
- Pour in the low-sodium chicken broth, ensuring that the ingredients are fully immersed.
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Cook on Low:
- Set the slow cooker on low heat and cook for 6-8 hours or until the chicken is tender and the vegetables are cooked to your desired consistency.
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Add Green Beans and Spinach:
- About 30 minutes before serving, add the green beans and spinach to the slow cooker. Stir gently to combine.
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Serve:
- Once the vegetables are tender, and the flavors have melded, ladle the chicken and vegetable stew into bowls. Garnish with chopped fresh parsley.
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Enjoy:
- Serve this warm, comforting, and nutritious stew as a complete meal or alongside crusty bread for a satisfying dinner.
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Feel free to adjust the vegetables or herbs based on your preferences! š„šš²
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