Ingredients
Units
- 1 1/2 lbs chicken breast (boneless, skinless)
- 4 cups unsalted chicken broth
- 2 cups water
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 medium zucchini (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 medium potato (peeled and diced)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- Juice of 1/2 lemon (optional)
Instructions
- Add the chicken, carrots, celery, onion, garlic, zucchini, green beans, and potato to the slow cooker.
- Sprinkle in thyme, basil, and black pepper. Pour in the chicken broth and water.
- Cook on low for 3-4 hours or on high for 6-7 hours. At the end of the cook time, the chicken should be cooked through and the vegetables should be tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
- Optional: immediately before serving, stir in fresh parsley and lemon juice for extra freshness.
Notes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Sodium per serving: ~100 mg (varies depending on chicken broth used)
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: Dinner
- Cuisine: American
Nutrition
- Sodium: 100