Effortless delicious crockpot dinners for busy nights Prepare tasty meals with minimal effort Perfect for a hasslefree dining experience

Scale

2 lbs of boneless chicken thighs (or substitute with chicken breasts or tofu)

1 medium onion, chopped

3 cloves of garlic, minced

1 cup of diced carrots

1 cup of diced celery

1 can (14.5 oz) of diced tomatoes, undrained

2 cups of low-sodium chicken broth (or vegetable broth for vegetarian alternative)

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Fresh parsley for garnish (optional)

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Chop the onions, carrots, and celery.

Place chopped onion, garlic, carrots, and celery at the bottom of the crockpot.

Add the boneless chicken thighs on top of the vegetables.

Pour in the diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper. Stir gently.

Cover and set the crockpot to low for 6-8 hours or high for 3-4 hours.

Once cooking time is complete, shred the chicken using two forks, stir, garnish with fresh parsley, and serve hot.