📖 Instructions

1. Prep the vegetables: Chop 1 large onion, 2 carrots, and 2 celery stalks into bite-sized pieces. Mince 2 cloves of garlic. Don't worry about being too precise; the crockpot will soften everything up!
2. Sear the protein (optional): While this step isn't mandatory, searing the chicken or protein of your choice adds a depth of flavor. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season 1.5 pounds of boneless, skinless chicken thighs (or breasts) with salt and pepper. Sear for 2-3 minutes per side, until lightly browned. If your short on time dont worry about it
3. Layer the ingredients in the crockpot: Place the chopped vegetables in the bottom of the crockpot. Add the seared chicken on top of the vegetables. If you skipped the searing, that's totally fine; just place the raw chicken on top of the veggies.
4. Add flavorings: Sprinkle the minced garlic over the chicken and vegetables. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 1/4 teaspoon of red pepper flakes (if you like a little kick!).
5. Pour in the broth: Pour 4 cups of low-sodium chicken broth (or vegetable broth) over the ingredients in the crockpot. Make sure the chicken is mostly submerged.
6. Cook on low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender and easily shreddable with a fork.
7. Shred the chicken: Once the chicken is cooked, use two forks to shred it directly in the crockpot. This is way easier than trying to transfer it to a cutting board.
8. Add final touches: Stir in 1 cup of frozen peas (or any other frozen vegetable you like) during the last 30 minutes of cooking time. This ensures they don't get mushy. Season with salt and pepper to taste.
9. Serve and enjoy: Ladle the crockpot dinner into bowls and serve hot. Garnish with fresh parsley or a dollop of Greek yogurt, if desired. A side of quinoa or brown rice would also be a delish addition!
10. Clean up: Remember clean up is gonna be easy!