Crock Pot Chicken and Veggie Stew | 21 Day Fix | Weight Watchers
This hearty Crock Pot Chicken and Veggie Stew is a great way to fill up on veggies and protein. You'll love the flavors in this soup, and it's so easy to make! This is also a great way to use up leftover chicken or turkey.
Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!
Notes
This recipe makes 4-6 servings. For the sake of calculating countainers and WW points, I'm going with 6 servings. Each serving will be about 1 1/2 cups.21 Day Fix Container Counts (rounded up/down to the closest 1/4): 1/2 tsp, 1 1/2 red, 3/4 green, 1 yellowWeight Watchers PointsPurple plan: 1 pointsGreen plan: 6 pointsBlue plan: 3 pointsHave you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!