crockpot healthy recipes
This hearty and nutritious crockpot chicken and vegetable stew is perfect for a cozy meal. Packed with lean protein and fresh vegetables, it's a simple yet delicious dish that can be set and forgotten, making it ideal for busy days.
Equipment
- 1 6-quart crockpot
- 1 cutting board
- 1 chef's knife
- 1 set measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups chopped broccoli
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf for extra flavor
- 1 tablespoon olive oil optional, for sautéing
Instructions
- If desired, heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing for about 3-4 minutes until fragrant. This step enhances the flavor but can be skipped to save time.
- Place the chicken breasts in the crockpot. Pour in the chicken broth.
- Add sliced carrots, celery, chopped broccoli, sautéed onions, and minced garlic to the crockpot.
- Sprinkle the thyme, oregano, salt, and black pepper over the ingredients. Add the bay leaf for extra flavor. Stir gently to mix.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and vegetables are tender.
- Once cooked, remove the chicken, shred it using two forks, and return it to the stew. Discard the bay leaf.
- Stir well and serve hot. Adjust seasoning as needed.
Notes
This stew can be customized with other vegetables like bell peppers, zucchini, or green beans based on your preference.
You can freeze leftovers for up to 3 months. Just thaw in the refrigerator overnight before reheating.