Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 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, broth, thyme, rosemary, salt, and pepper into the slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken shreds easily with a fork.
- Shred chicken directly in the pot and stir to combine.
- Skim excess fat if desired, then garnish with fresh parsley before serving.
Notes
- Serve over mashed potatoes, rice, or with crusty bread.
- For extra richness, stir in 2 tbsp heavy cream or coconut milk before serving.
- Doubles well for meal prep—store in fridge up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
