2clovesgarlicsmashed and minced (or 2 tbsp minced)
2tspdried Italian seasoning
Salt and pepper to taste
4cupschickencooked, diced, or shredded into large pieces
14.5ozdiced tomatoes canned
14.5ozstewed tomatoescanned
2cupspotatoespeeled and diced
1cupmushroomscleaned and sliced
8cupschicken stock
½cupfrozen green beans
½cupfrozen corn
2tbspfresh parsleychopped
Instructions
Stovetop
Heat the oil in a Dutch oven or large pot.
Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
Stir in the garlic and cook for 30 seconds.
Add the Italian seasoning, salt, and pepper to taste.
Stir in the cooked chicken, stewed tomatoes, diced potatoes, and mushrooms.
Pour in the chicken stock and stir until well combined.
Bring to a boil, then reduce the heat and simmer 20-25 minutes or until all the vegetables are tender.
Stir in the green beans and corn, continue cooking for another 5 minutes.
Sprinkle with chopped parsley and serve immediately.
Store leftovers in the refrigerator in an airtight container.
Slow Cooker
Combine the chicken stock, cooked chicken, diced potatoes, diced tomatoes, stewed tomatoes, mushrooms, onions, celery, carrots, corn, green beans, garlic, Italian seasoning, salt, and pepper in the slow cooker. (note we are omitting the oil since we are not sauteeing)
Stir, cover, and cook on low for 4 hours or until all the vegetables are fork-tender.
Pressure Cooker
Heat the oil in the pressure cooker pot on the sautee setting.
Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
Stir in the garlic and cook for 30 seconds.
Add the Italian seasoning, salt, and pepper to taste.
Stir in the cooked chicken, stewed tomatoes, diced potatoes, mushrooms, corn, and green beans.
Pour in the chicken stock and stir until well combined.
Place the lid on the pressure cooker, making sure the valve is set to seal.
Cook on high, manual pressure for 10 minutes. Quick-release when done.
Remove the lid & stir.
Sprinkle with chopped parsley and serve immediately.