Ingredients
Boneless chicken thighs – 2 pounds
Celery stalks – 6 medium
Onion – 1 medium
Garlic cloves – 4
Olive oil – 2 tablespoons
Salt – to taste
Ground black pepper – to taste
Dried thyme – 2 teaspoons
Fresh rosemary – 1 tablespoon, chopped
Bay leaves – 2
Low-sodium chicken broth – 6 cups
Instructions
Pat chicken thighs dry and season with salt and pepper
Chop onion into chunks and celery into 1-inch pieces
Heat olive oil in a pan, sauté onion and garlic 2 minutes until softened
Transfer chicken, celery, herbs, and broth to slow cooker
Cook on low for 6 hours or high for 3 hours until chicken is tender
Skim fat off final stew if desired, then serve warmed
Notes
Substitute chicken breast for leaner meat
This recipe is naturally gluten-free and alcohol-free
Freezes well for up to 4 months
Use 95% fat thighs for maximum richness
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 0g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg