Slow-Cooker Shredded Chicken with Leeks, Mushrooms & Carrots (Brothy)
Comforting, mild slow-cooker chicken that’s not creamy and not tomato-based. Shred it for kid-friendly bowls. Serve with roasted potatoes or simply with bread/rice if you like.
Back to full listIngredients
- Draper Valley All Natural Fresh Chicken Leg Quarters 1.75–2 lb (2 leg quarters) $2.99/lb (sale)
- Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 leek, cleaned and sliced $5.49/lb
- Simple Truth Organic® Whole White Mushrooms (or Baby Bellas) 8 oz, sliced/halved $3.79 (8 oz)
- Simple Truth Organic® Whole Carrots Bag (or baby carrots) 2 carrots sliced (or 1 1/2 cups baby carrots) $3.29 (2 lb) or $2.99 (1 lb)
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
- Chicken stock or water 2 1/2 cups
- Bay leaf (optional) 1
- Dried thyme 1 tsp
- Salt and black pepper to taste
- Optional starch: Simple Truth Organic® Russet Potatoes 1 lb, roasted separately or microwaved, to serve $4.49/3 lb
Instructions
- Add to slow cooker: leeks, mushrooms, carrots, garlic, thyme, bay leaf (if using), and stock/water. Place chicken on top. Season with salt and pepper.
- Cook: LOW 5–6 hours (or HIGH 3–4) until chicken is very tender and 165°F.
- Shred: Remove chicken; discard skin and bones. Shred meat and return to the pot. Discard bay leaf. Skim fat from the surface if needed.
- Taste and adjust seasoning. If you want a thicker broth, mash a few carrot pieces into it (or simmer uncovered on HIGH 10–15 min).
- Serve: As bowls of shredded chicken + veggies + broth, with potatoes/rice/bread on the side for the adult or hungry kids.
Health notes: Light–moderate. Broth-based; skim fat and remove skin to keep it lighter.
Drink pairing: Kids: warm apple cider or water. Adult: WA Chardonnay (unoaked) or sparkling water with lemon.