I made this recipe use chicken breasts instead of the usual chicken thighs. White chicken meat is healthier is one reason. The other reason is that I prefer white chicken meat nine times out of ten. Don’t most of us as this study shows? You can substitute the breasts for the thighs if you desire, but let me tell you, you don’t want to do that. Chicken breast meat in this dish comes out very tender and juicy, and just falls apart, like pulled pork.
There are two ways to cook this dish, the easy way and the super easy way. The easy way gives you a little more flavor and requires first quickly browning the chicken breasts, the onions, the garlic and the carrots over high heat. This adds about 15 extra minutes of work. The super easy way – just drop all of the ingredients into the Crock-Pot and come back when it’s done. The chicken stew will be just as delicious, albeit slightly less flavorful.
If you don’t own a Crock-Pot Slow Cooker, you can get similar results in a stove top Cast-Iron Dutch Oven. If cooking on the stove top, simmer covered over very low heat for two hours, until the vegetables are fully cooked.
