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Lemon Herb Chicken Stew

This chicken stew has potatoes, carrots, and comforting lemony herb broth that warms you right up!
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 3 cups chicken broth
  • 2 potatoes cubed
  • 2 carrots sliced
  • 1 onion diced
  • 2 tbsp lemon juice
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary

Method
 

  1. Add the fully thawed chicken, potatoes, carrots, and onion to the slow cooker.
  2. Pour in the broth and add the thyme and rosemary.
  3. Cover and cook on low for 7 hours until the chicken and vegetables are tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  4. Shred the chicken into the stew and stir in the lemon juice.
  5. Season with salt and pepper and ladle into bowls.

Notes

A handful of fresh parsley stirred in at the end keeps it tasting fresh.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.