Slow Cooker Chicken and Vegetables

  Ingredients:

 

1 (3-4 pound) bone-in, skin-on chicken

1 large onion, chopped

3 carrots, chopped

3 celery stalks, chopped

4 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 (14.5 ounce) can chicken broth

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

 

Place the chicken, onion, carrots, celery, and garlic in the slow cooker.

In a bowl, whisk together the tomatoes, chicken broth, thyme, salt, and pepper.

Pour the tomato mixture over the chicken and vegetables in the slow cooker.

Cover and cook on low for 4-6 hours, or until the chicken is cooked through and the vegetables are tender.

Remove the chicken from the slow cooker and let it cool for a few minutes before shredding or cutting into pieces.

Return the shredded or cut chicken to the slow cooker and stir to combine.

Serve the chicken and vegetables hot.

Tips:

 

You can add other vegetables to this recipe, such as potatoes, mushrooms, or green beans.

If you want a thicker sauce, you can add a tablespoon of cornstarch to the tomato mixture.

You can also use frozen vegetables in this recipe.

This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.