Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped (approximately 1 cup)
  • 2 carrots, peeled and chopped (approximately 1 cup)
  • 2 celery stalks, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) low-sodium chicken broth
  • 1 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 1 lb (450g) baby potatoes, quartered
  • 1 cup (approximately 120g) green beans, trimmed and halved
  • 1 cup (approximately 120g) frozen peas
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add chicken and sear on all sides until lightly browned. This adds extra flavor but isn’t essential.
  2. Transfer the seared chicken (or raw chicken if skipping the searing step) to the slow cooker. Add the onion, carrots, celery, and garlic.
  3. Pour in the chicken broth, lemon zest and juice, thyme, rosemary, sage, and bay leaf. Season with salt and pepper.
  4. Add the quartered baby potatoes.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
  6. During the last 30 minutes of cooking, add the green beans and frozen peas.
  7. Remove the bay leaf before serving. Garnish with fresh parsley.