Heat 1 tablespoon oil in a skillet over medium-high heat. Sear the chicken breasts or thighs 3-4 minutes per side until golden brown. Then transfer the chicken to the crockpot.
1.5-2 lbs boneless skinless chicken, 1 tbsp oil
Add the chopped carrots, celery, diced onion, cubed potatoes, minced garlic, dried thyme, salt, and black pepper to the crockpot on top of the chicken.
3 medium carrots, 3 stalks celery, 1 medium onion, 2 medium potatoes, 4 cloves garlic, 1 tsp dried thyme, 1 tsp salt, 0.5 tsp black pepper
Pour the low-sodium chicken broth over the vegetables and chicken. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
6 cups low-sodium chicken broth
Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine with the vegetables and broth.
1.5-2 lbs boneless skinless chicken
Add the trimmed green beans and chopped fresh parsley to the crockpot during the last 60 minutes of cooking. Taste the broth and adjust salt and pepper if needed before serving.
1 cup green beans, 2 tbsp fresh parsley, 1 tsp salt, 0.5 tsp black pepper
