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Rosemary Chicken Stew

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Rosemary Chicken Stew

Phase 3 feels great, but it's also intense for the body, even though you're loving the food! I know you're enjoying the benefits of this Phase, but we still have more work to do to keep repairing your metabolism! Enjoy this delish, super simple stew, and then start thinking about what amazing recipes you'll be making when we wrap back around to Phase 1.

Phase 3 | Serves 8
Prep time: 20 minutes | Cook time: 4 hours in a slow cooker

Ingredients

1 Tbls. olive oil
2 pounds boneless, skinless chicken thighs
2 carrots, cut in 1-inch chunks
1 celery stalk, cut in 1-inch chunks
1 cup quartered fresh mushrooms
1 medium onion, chopped
4 cloves garlic, minced
1 Tbls. minced fresh rosemary
14.5-ounce can crushed tomatoes
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 cup chopped parsley, for garnish

    Directions

    1. Heat a large skillet over medium-high heat and add the oil. Brown the chicken thighs on both sides. Transfer the chicken to the slow cooker.

    2. Set the skillet over medium-high heat and add the carrots, celery, mushrooms, onion, garlic, and rosemary. Sauté, stirring frequently until the onions are lightly browned.

    3. Add the tomatoes and stir to scrape up the browned bits from the bottom of the pan. Stir in the salt and pepper.

    4. Pour the tomato mixture into the slow cooker. Cover and cook on low for 4 hours. Sprinkle with parsley before serving.

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