Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups diced carrots (fresh or frozen)
- 2 cups diced celery
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup peas or corn (optional)
Instructions
- Prepare your ingredients by washing and chopping the vegetables into bite-sized pieces.
- Place chicken breasts at the bottom of the crockpot and cover them with chicken broth.
- Add diced carrots, celery, onion, garlic, and any optional veggies. Stir gently.
- Season with salt, pepper, thyme, and add bay leaves for extra flavor.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until the chicken is cooked through.
- Shred the chicken in the pot using two forks before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg