Ingredients
- Boneless chicken thighs (preferred for flavor and moisture)
- Yukon gold or red potatoes (skin-on, cut into even pieces)
- Carrots and onions (sliced)
- Chicken broth
- Seasonings: Salt, pepper, and dried herbs like thyme or rosemary
Instructions
- Layer the vegetables at the bottom of your slow cooker.
- Season chicken thighs with salt and pepper, then place them on top of the vegetables.
- Pour chicken broth over the ingredients.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred the chicken during the last 30 minutes and return it to the cooker to absorb the broth.
Notes
- Add frozen peas or sweet potatoes for variety.
- Serve with crusty bread, biscuits, or over rice.
- Store leftovers in an airtight container (refrigerate for 3-4 days or freeze for 2-3 months).
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free