Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Brown the chicken thighs for 3 minutes per side.
- Place browned chicken in the slow cooker.
- Add garlic, onion, carrots, celery, thyme, rosemary, salt, and pepper to the slow cooker.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks and stir in parmesan cheese before serving.
Notes
- For extra flavor, add 1/4 cup white wine with the chicken broth.
- Serve with crusty bread or over mashed potatoes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) or 6 hours (low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg