Vibrant Chicken and Garden Vegetable Stew
"slow cooker"
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Vibrant Chicken and Garden Vegetable Stew
ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 cups chicken broth
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, cubed
- 1 cup frozen peas
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup diced butternut squash
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce (optional)
- Fresh parsley for garnish
steps
- 1.
In the slow cooker, add the olive oil, garlic, and onions, and sauté for a few minutes until fragrant.
- 2.
Layer the chicken thighs at the bottom of the slow cooker.
- 3.
Add the diced carrots, celery, potatoes, red bell pepper, zucchini, green beans, and butternut squash over the chicken.
- 4.
Pour in the chicken broth, then stir in the dried thyme, rosemary, Worcestershire sauce, salt, and pepper.
- 5.
Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- 6.
About 30 minutes before serving, stir in the frozen peas.
- 7.
Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
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