Ingredients
Scale
- 2 lbs Chicken Breast (boneless, skinless)
- 1 bag (16 oz) Frozen Mirepoix (onions, carrots, and celery mix)
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 4 cups Low-sodium chicken broth
- 1/2 cup Dried cranberries
- 1 tablespoon Garlic powder
- 1 tablespoon Dried rosemary
- 1 teaspoon Dried thyme
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Open your slow cooker and place the whole chicken breasts at the bottom. Pour the entire bag of frozen mirepoix directly over the meat. Add the drained cannellini beans and the dried cranberries. Sprinkle the garlic powder, rosemary, thyme, salt, and pepper over the top of the ingredients. This layer of aromatics ensures the flavor infuses deeply into the protein as it cooks.
- Pour the chicken broth over the ingredients until everything is mostly submerged. Secure the lid on your slow cooker. Set the temperature to “Low” and cook for 6 hours, or “High” for 3 to 4 hours. Avoid opening the lid during the cooking process, as this releases the steam and heat necessary to break down the chicken fibers and bloom the dried herbs.
- Once the timer ends, use two forks to shred the chicken directly inside the slow cooker. The meat should pull apart effortlessly. Stir the shredded chicken back into the broth and vegetable mixture to allow it to soak up the juices. Ladle the hot stew into deep bowls and garnish with fresh parsley if desired. Serve immediately while steaming hot.
- Cook Time: 6 hours 5 minutes