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crockpot healthy recipes

crockpot healthy recipes

This hearty and wholesome crockpot healthy chicken and vegetable stew is perfect for a family dinner. Packed with protein and seasonal vegetables, this dish is not only delicious but also nutritious and easy to prepare.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Chopping board
  • 1 Measuring cups and spoons
  • 1 Ladle
  • 1 Wooden spoon

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup green beans, trimmed and cut
  • 1 cup zucchini, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil optional for extra flavor

Instructions
 

  • Begin by preparing the vegetables. Chop the carrots, celery, onion, zucchini, and green beans. Mince the garlic.
  • In the crockpot, add the chopped vegetables: carrots, celery, onion, green beans, and zucchini.
  • Place the boneless chicken breasts on top of the vegetables.
  • Pour in the low-sodium chicken broth over the chicken and vegetables.
  • Add the minced garlic, dried thyme, dried oregano, salt, and black pepper. If desired, drizzle olive oil over the top for extra flavor.
  • Cover the crockpot with the lid and set the temperature to low for approximately 6 hours, or high for about 3 hours, until the chicken is cooked through and tender.
  • Once cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the crockpot and stir to combine.
  • Taste and adjust seasoning if needed, then serve warm in bowls.
  • For a thicker stew, you can mix a tablespoon of cornstarch with a small amount of cold water and stir it into the stew during the last 30 minutes of cooking.
  • Feel free to add or substitute with other vegetables such as bell peppers, potatoes, or peas based on your preference.
  • Store leftovers in the refrigerator for up to 3 days or freeze for future meals.

Notes

For a thicker stew, you can mix a tablespoon of cornstarch with a small amount of cold water and stir it into the stew during the last 30 minutes of cooking.
Feel free to add or substitute with other vegetables such as bell peppers, potatoes, or peas based on your preference.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.