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Ingredients:
1 pound of boneless, skinless chicken breasts
3 cups of low-sodium chicken broth
1/2 cup of milk of your choice (whole, low-fat, almond)
2 tablespoons of olive oil
1 cup of diced celery
1 cup of chopped onions
1 cup of diced carrots
1/2 tablespoon of finely minced garlic
2 cups of diced potatoes (small-cut)
1 cup of potatoes, peeled and quartered for removal later
1/4 teaspoon each of fried rosemary, basil, and parsley
Salt and pepper to taste
Instructions:
Crockpot Instructions:
1. Sauté veggies in a pan with olive oil.
2. Layer raw chicken, veggies, and potatoes in the crockpot.
3. Pour in chicken broth, cook on low for 6 hours.
4. Remove large potato pieces and chicken.
5. Blend large potato quarters with 1/2 cup broth, return to crockpot.
6. Shred chicken, return to crockpot. Stir, garnish, and serve.
Stovetop Instructions:
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