Ingredients
Units
Scale
- 1 pound bone-in chicken
- 6 cups low-sodium chicken broth
- 2 celery stalks, sliced
- 2 medium size carrots, sliced or chopped
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoon salt (or more)
- 1/2 teaspoon dried thyme (or 2–3 sprigs fresh)
- 1/2 teaspoon dried rosemary (or 2–3 sprigs fresh)
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 tablespoon oil (for Instant Pot only)
Instructions
Slow Cooker
- Add all ingredients into the slow cooker. Stir gently.
- Cook HIGH 3-4 or LOW 6-8.
- If using fresh herbs, remove the sprigs along with the bay leaves, and chicken. Discard the bay leaf & sprigs, the chicken skin, and the chicken bones (if yours has it). Shred the meat and then stir the chicken back into the slow cooker.
Instant Pot
- Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
- Add celery, carrots, and onion and cook 5-7 minutes or until the vegetables are soft.
- Add garlic and cook an additional minute or so.
- Pour broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 8 minutes.
- Natural release pressure for 10 minutes then manually release the remaining pressure.
- If using fresh herbs, remove the sprigs along with the bay leaves, and chicken. Discard the bay leaf & sprigs, the chicken skin, and the chicken bones (if yours has it). Shred the meat and then stir the chicken back into the pressure cooker.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Category: Main
Nutrition
- Serving Size:
- Calories: 214
- Sugar: 2.7 g
- Fat: 6.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 5.9 g
- Fiber: 1.2 g
- Protein: 31.8 g
- Cholesterol: 82.7 mg