1poundskinless boneless chicken breaststrimmed and cubed
½tablespoongarlic powdercrushed or minced
1ozfrozen green beans
Trim and cube 1 pound of skinless boneless chicken breast.
Clean and chop one medium onion, two stalks of celery (you may include the celery leaves if you want), and two medium carrots.
Combine chicken and veggies with 1 1/2 teaspoons minced garlic, three cups chicken broth, 1 cup diced tomatoes, 3 oz. tomato paste, 1/2 teaspoon oregano, 1/4 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 pound frozen green beans.
For a single batch, a smaller crock pot of at least 2 1/2 quarts is fine. For a double batch, use a pot of 4 quarts or bigger. Cook on low for 7-8 hours.
As written, this fits nicely in a 2 1/2 quart crock pot.
I prefer a double recipe that will use full cans of ingredients. That fits in a 4 quart or larger crock pot.
You can use precooked chicken. 3 cups of shredded chicken is about one pound. Add it about halfway through cooking.
A little more or a little less chicken is fine. You can use other chicken, like thighs, but that will increase the fat.
You can use a premixed Italian season. Remove the oregano and thyme and replace with an equal amount of your seasoning.
Nutrition is based on 1 cup-sized serving.
Good refrigerated for 3-4 days and good in the freezer for 3-4 months.
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