Ingredients:

  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 medium carrots, sliced
  • 3 large potatoes, cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup low-sodium chicken broth
  • 1 can diced tomatoes, undrained
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Chop all the vegetables and set aside.
  2. In a skillet, heat olive oil over medium heat, season chicken thighs with salt and pepper, and sear for 2-3 minutes on each side until lightly browned.
  3. Place the chicken at the bottom of the crock pot, followed by the chopped onion, garlic, carrots, potatoes, bell pepper, and tomatoes.
  4. Sprinkle the thyme, rosemary, paprika, and pour in the chicken broth.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Check for doneness; chicken should be tender and easily shredded, and vegetables should be fork-tender.
  7. Ladle the stew into bowls, garnish with chopped parsley, and enjoy!