Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups (950 mL) low-sodium chicken broth
  • 2 cups (300 g) carrots, sliced
  • 1 cup (150 g) celery, chopped
  • 1 cup (150 g) potatoes, diced
  • 1 cup (150 g) green beans, trimmed and halved
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (optional)

Instructions:

  1. Prepare ingredients by cutting chicken into bite-sized pieces and chopping all vegetables.
  2. Layer in crockpot: add chicken to the bottom, then layer vegetables over it.
  3. Season with dried thyme, oregano, salt, and pepper.
  4. Pour chicken broth over the mixture and drizzle with olive oil if using.
  5. Cover and cook on low for 6-8 hours or high for 4 hours.
  6. Taste, then adjust seasoning as needed before serving.