easy crockpot recipes
This easy crockpot chicken and vegetable stew is a hearty and nutritious meal that's perfect for busy weeknights. Just throw everything in your crockpot and let it cook while you go about your day!
Equipment
- 1 Crockpot (slow cooker)
- 1 Chopping board
- 1 Measuring cups and spoons
- 1 Stirring spoon
- 6 Serving bowls
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 3 cups mixed vegetables Carrots, peas, corn, green beans.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons flour Optional, for thickening.
Instructions
- Begin by dicing the onion and mincing the garlic.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onion and garlic until they are soft and fragrant (about 3-4 minutes).
- Place the chicken breasts in the bottom of the crockpot.
- Add the sautéed onion and garlic on top of the chicken.
- Pour in the chicken broth and add the mixed vegetables.
- Sprinkle the dried thyme, dried rosemary, salt, and pepper over the top.
- Stir gently to combine all ingredients without disturbing the chicken too much.
- Cover the crockpot and cook on low for 6 hours or until the chicken is cooked through and shreds easily.
- If you desire a thicker stew, remove 1 cup of liquid from the crockpot, stir in 2 tablespoons of flour until smooth, and then pour back into the crockpot.
- Stir well and let it cook for an additional 30 minutes.
- Serve hot in bowls, and enjoy your hearty meal!
Notes
Feel free to customize the vegetables based on your preference or what you have on hand.
This stew can be stored in the fridge for up to 4 days, and it also freezes well for a make-ahead meal.
For added flavor, try adding a splash of lemon juice or soy sauce just before serving.