4 boneless, skinless chicken breasts
4 cups chicken broth
2 cups diced potatoes
1 cup chopped carrots
1 cup chopped celery
1 onion, diced
2 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste
If using frozen chicken, ensure it’s fully thawed. Trim any excess fat from the breasts.
Dice your potatoes, carrots, celery, and onion into small, even pieces.
Place the chopped onions, carrots, and celery at the bottom of the slow cooker. Then, add the chicken breasts on top followed by the potatoes.
Sprinkle the minced garlic, thyme, salt, and pepper. Pour chicken or vegetable broth over the ingredients.
Cover your slow cooker and set it on low for 6-8 hours or high for 3-4 hours based on your schedule.
During the last hour of cooking, check if the chicken is cooked through (internal temperature should be at least 165°F). Shred the chicken with two forks and stir back into the stew for added texture.
Ladle the stew into bowls and garnish with fresh herbs if desired, then enjoy your warm, hearty meal.