Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Place chicken, carrots, potatoes, onion, garlic, olive oil, thyme, rosemary, salt, and pepper into the crockpot.
- Pour in chicken broth just until ingredients are covered.
- Cook on low for 6โ7 hours or high for 3โ4 hours, until chicken shreds easily.
- Shred chicken in pot with two forks.
- Garnish with fresh parsley before serving.
Notes
- For extra richness, stir in 1/2 cup heavy cream at the end.
- Add frozen peas or corn in the last 30 minutes for freshness.
- Serve over rice, mashed potatoes, or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 285 Kcal
- Sugar: 4g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
