Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and black pepper, for seasoning
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 ½ cups low sodium chicken broth, divided
- 4 medium carrots, sliced into ¼-inch rounds
- 3 ribs celery, chopped
- 1 pound baby potatoes, halved
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Pat chicken dry and season with salt and pepper.
- Brown chicken on both sides for 3–4 minutes per side. Transfer to slow cooker.
- In the same skillet, melt butter. Add onion and cook 3–4 minutes until softened, scraping up browned bits.
- Add garlic and flour. Stir constantly and cook for 30 seconds.
- Pour in ½ cup chicken broth and stir until thickened into a roux. Transfer mixture to slow cooker.
- Add carrots, celery, potatoes, Italian seasoning, salt, pepper, and remaining broth to slow cooker. Stir gently.
- Cover and cook on low for 7–8 hours or on high for 3–4 hours until vegetables are tender and chicken is cooked through.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir well, adjust seasoning if needed, and serve warm.
Notes
- Substitute chicken thighs for chicken breasts if preferred.
- For dairy-free, replace butter with additional olive oil.
- For gluten-free, omit flour and use a cornstarch slurry to thicken at the end.
- Add 1/3 cup heavy cream at the end for a creamier broth.
- Stir in 1 cup frozen peas during the last 30 minutes for extra vegetables.
- Store in the refrigerator up to 3 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 110 mg
