Foodie Indian

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced bell peppers (any color)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1/2 cup frozen peas
• Optional: Chopped fresh parsley for garnish

Instructions:

1. Place the diced onions, minced garlic, carrots, celery, and bell peppers in the bottom of your crockpot.
2. Lay the chicken breasts on top of the vegetables.
3. In a separate bowl, mix together the chicken broth, diced tomatoes, dried thyme, dried rosemary, and dried oregano. Season with salt and pepper to taste.
4. Pour the broth mixture over the chicken and vegetables in the crockpot.
5. Cover and cook on low heat for 6-7 hours or until the chicken is tender and cooked through. You can also cook on high heat for 3-4 hours if you’re in a hurry.
6. About 30 minutes before serving, add the frozen peas (if using) to the crockpot and stir to combine.
7. Once the chicken is fully cooked and the vegetables are tender, use two forks to shred the chicken right in the crockpot. It should easily fall apart.
8. Taste and adjust the seasoning if needed.
9. Serve the crockpot chicken stew hot, garnished with chopped fresh parsley if desired.

This crockpot chicken recipe is hearty and flavorful, perfect for a convenient and delicious meal.