6. Crockpot Chicken and Vegetable Stew
Ingredients
- 1 medium onion (finely chopped)
- 1 large leekĀ (white part only, cleaned and sliced)
- 1 8-ounce pack mushrooms (sliced)
- 8 ounces baby carrots
- 2 medium red potatoes (cut into chunks)
- 1 large stalk of celery (sliced)
- 1 pound chicken thighs (boneless, skinless)
- 1 15-ounce can crushed tomatoes
- 1/2 cup fat-free, low-sodium chicken broth
- 1 bay leaf
- 1/2 tsp fresh thyme
- 1 sprig rosemary
Instruction
- Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray.
- Place vegetables in the pot.
- Trim chicken thighs of excess fat and cut into pieces.
- Add chicken to the pot, followed by herbs, crushed tomatoes, and chicken broth.
- Cover and cook on low for 7 to 9 hours.