Ingredients:

  • 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
  • 4 cups low-sodium chicken broth
  • 2 medium carrots (sliced)
  • 2 stalks celery (chopped)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup frozen peas
  • 1 cup green beans (trimmed and cut into 1-inch pieces)
  • 2 medium potatoes (peeled and diced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • Salt to taste

Instructions:

  1. Prep the Ingredients: Begin by washing and chopping all the vegetables as specified in the ingredients list. Cut the chicken breasts into bite-sized cubes.
  2. Layer in the Slow Cooker: Place the cubed chicken at the bottom of your slow cooker, followed by adding all chopped vegetables including carrots, celery, onion, garlic, potatoes, green beans, and frozen peas.
  3. Add Seasonings: Sprinkle thyme
  4. Pour in Broth: Carefully pour the low-sodium chicken broth over everything in your slow cooker ensuring that all ingredients are submerged as much as possible.
  5. Cook: For a low setting: Cover and cook for 6 to 8 hours. For a high setting: Cover and cook for 3 to 4 hours.
  6. Check for Doneness: About half an hour before serving time on either heat setting check that Chicken is cooked through; it should reach an internal temperature of at least 165°F.
  7. Serve Warm: Once done cooking allow it to cool slightly before serving hot in bowls.