Hearty Whole30 Crockpot Chicken Stew with Rosemary
This hearty Whole30 compliant crockpot chicken stew is packed with tender chicken, sweet potatoes, and an array of vegetables, simmered in a rich broth with aromatic rosemary and thyme for a comforting meal.
Equipment
- Crockpot
- Knife
- Cutting board
- Measuring cups and spoons
- Two forks
- Ladle
- Bowls
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth Whole30 compliant
- 2 cups carrots chopped
- 1 cup celery chopped
- 2 medium sweet potatoes diced (peeled or unpeeled)
- 1 large onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz, no added sugar
- 1 cup green beans fresh or frozen
Spices
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 0.5 tsp paprika
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
Optional Garnishes/Flavor
- Nutritional yeast Optional: for a cheesy flavor
- Fresh parsley Optional: for garnish
Instructions
Preparation
- Chop the carrots, celery, sweet potatoes, and onion, then mince the garlic.
Cooking
- Place chicken at the bottom of your crockpot, then layer chopped carrots, celery, sweet potatoes, onion, and minced garlic over it.
- Pour chicken broth and diced tomatoes over the ingredients, then sprinkle with thyme, rosemary, paprika, salt, and pepper, and add the bay leaf.
- Cover and slow cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and vegetables are soft.
Finishing Touches
- Remove the cooked chicken, shred it into bite-sized pieces using two forks, and return it to the stew.
- Stir in fresh green beans during the last 30 minutes of cooking, or frozen green beans during the last 15 minutes.
- Taste and adjust seasoning, remove the bay leaf, then ladle into bowls and garnish with fresh parsley if desired, serving warm.
Notes
For a richer flavor, consider browning the chicken briefly before adding it to the crockpot. Nutritional yeast can be added at the end for a cheesy depth, or fresh parsley for a bright finish.