Ingredients
2 pounds boneless, skinless chicken thighs
3 large bell peppers, chopped into 1-inch pieces (mixed colors preferred)
4 cups low-sodium chicken broth (or vegetable broth)
2 tablespoons extra virgin olive oil (or avocado oil)
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning (or oregano, basil, and thyme blend)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Instructions
Heat olive oil in a skillet over medium heat; brown chicken thighs on both sides.
Transfer chicken to the crockpot. Add bell peppers, onion, celery, garlic, and remaining ingredients.
Cover and cook on Low for 4 hours or High for 2 hours.
Let the stew rest for 10 minutes before serving.
Notes
For a leaner version, substitute chicken breast.
Use vegetable broth for a meat-free alternative.
Add avocado oil to the broth for a richer fat content.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Crockpot
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 85mg