Rosemary Chicken Stew
Phase 3 | Serves 8
Prep time: 20 minutes | Cook time: 4 hours in slow cooker
Ingredients1 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
- 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.
- 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.
- Add the tomatoes and stir to scrape up the browned bits from the bottom of the pan. Stir in the salt and pepper.
- Pour the tomato mixture into the slow cooker. Cover and cook on low for 4 hours. Sprinkle with parsley before serving.