This chicken and vegetable stew cooked in a slow cooker is a hearty and healthy meal that is great for busy school nights. This dish is comforting and full of protein and vegetables. It's also easy to make ahead of time and freeze for later use.
Ingredients: 1.5 lbs chicken breast, cubed. 3 cups mixed vegetables carrots, celery, potatoes. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.
Instructions: Chicken, mixed vegetables, onion, garlic, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Enjoy while hot! Let stew cool down all the way before putting it in containers that can go in the freezer if you want to make meals ahead of time. Put the date and how to reheat on the label. You can freeze stew for up to three months.
Prep Time: 15 minutes
Cook Time: 240 minutes
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