Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Sauté onions for 3-4 minutes until translucent, then add garlic for 1 minute. Transfer to the crockpot.
- Season chicken with salt and pepper, sear for 2-3 minutes per side, then add to the crockpot. For beans or plant-based proteins, add directly.
- Add carrots, celery, and other hard vegetables to the crockpot.
- Pour broth over ingredients, ensuring 1-inch coverage. Add tomato paste, herbs, salt, and pepper, then stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, avoiding lid lifting.
- Add leafy greens, peas, or fresh herbs during the last 30 minutes of cooking.
Notes
Do not overfill the crockpot beyond 2/3 capacity. Add delicate vegetables late to preserve texture. Season generously to compensate for flavor dilution. Store refrigerated for up to 4 days or frozen for up to 3 months, reheating to 165°F with a splash of broth.