Description
A delightful fall recipe for your crockpot that warms you up on chilly days.
Ingredients
Scale
- 2 lbs of chicken thighs
- 4 cups of chopped vegetables (carrots, potatoes, onions)
- 2 cups of chicken broth
- 1 tablespoon of garlic powder
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt to taste
- Pepper to taste
Instructions
- Place the chicken thighs at the bottom of the crockpot.
- Add chopped vegetables on top of the chicken.
- Pour chicken broth over the contents.
- Add garlic powder, thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Shred the chicken before serving.
Notes
- Feel free to substitute vegetables based on your preference.
- Can be served with crusty bread.
- This dish freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: fall crockpot recipes