Slow Cooker Chicken Vegetable Stew Recipe

Introduction

This Slow Cooker Chicken Vegetable stew is a comforting and hearty meal perfect for any day of the week. Packed with tender chicken and a variety of fresh vegetables, it’s easy to prepare and full of flavor. Simply set it in the slow cooker and enjoy a warm, satisfying dish.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 large onion, diced
• 2 cups green beans, trimmed and halved
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp fresh parsley, chopped (for garnish)
• 2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

1. Step 1: Place the chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic into the slow cooker.
2. Step 2: Pour in the chicken broth and the undrained diced tomatoes.
3. Step 3: Add salt, black pepper, thyme, oregano, and the bay leaf. Stir gently to combine all ingredients.
4. Step 4: Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the chicken and vegetables are tender.
5. Step 5: If you prefer a thicker stew, stir in the cornstarch slurry during the last 20 to 30 minutes of cooking.
6. Step 6: Remove the bay leaf and taste, adjusting seasoning if needed.
7. Step 7: Garnish with chopped fresh parsley before serving.

Tips & Variations

• For added depth of flavor, brown the chicken thighs in a skillet before adding them to the slow cooker.
• You can swap green beans for peas or chopped zucchini if you prefer.
• Use fresh herbs instead of dried, adding them towards the end of cooking to retain their brightness.
• If you want a gluten-free option, ensure your cornstarch is certified gluten-free.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs remain juicier and more flavorful after long cooking times in the slow cooker.

Is it necessary to add cornstarch?

No, the stew will still be delicious without thickening. The cornstarch slurry is optional if you prefer a thicker consistency.

Slow Cooker Chicken Vegetable Stew Recipe

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★★★★★

4.6 from 143 reviews

• Author: Ben
• Total Time: 3 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

A hearty and comforting Slow Cooker Chicken Vegetable stew featuring tender chicken thighs and a medley of fresh vegetables simmered in a flavorful tomato and herb broth. Perfect for an easy, hands-off meal that is nourishing and full of classic flavors.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 large onion, diced
• 2 cups green beans, trimmed and halved
• 3 cloves garlic, minced

Liquids

• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained

Seasonings and Garnish

• 1 ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp fresh parsley, chopped (for garnish)

Thickening Agent (Optional)

• 2 tbsp cornstarch mixed with 2 tbsp cold water

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Instructions

1. Combine Ingredients: Place the cut chicken thighs, sliced carrots, diced potatoes, chopped celery, diced onion, trimmed green beans, and minced garlic into the slow cooker bowl.
2. Add Liquids: Pour in the low-sodium chicken broth and undrained diced tomatoes over the chicken and vegetables.
3. Season and Stir: Add salt, freshly ground black pepper, dried thyme, dried oregano, and the bay leaf into the slow cooker. Stir gently to mix the ingredients evenly.
4. Slow Cook: Cover the slow cooker and set to cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until both the chicken and vegetables are tender and cooked through.
5. Thicken Stew (Optional): If you prefer a thicker stew, stir in the cornstarch slurry (cornstarch mixed with cold water) into the slow cooker during the last 20 to 30 minutes of cooking. This will thicken the broth nicely.
6. Finish and Adjust: Remove the bay leaf from the stew and taste to adjust seasoning if needed, adding more salt or pepper as desired.
7. Garnish and Serve: Sprinkle the chopped fresh parsley over the stew before serving for a fresh, herbaceous finish.

Notes

• For extra flavor, you can brown the chicken thighs in a skillet before adding them to the slow cooker.
• The stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• You can substitute potatoes with sweet potatoes for a different flavor and added nutrients.
• If you want to reduce carbs, omit the potatoes and add more green beans or other low-carb vegetables.
• Adjust the seasoning to your preference, especially salt, if using regular chicken broth instead of low-sodium.

• Prep Time: 15 minutes
• Cook Time: 3 to 7 hours (depending on slow cooker setting)
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker chicken stew, chicken vegetable stew, easy slow cooker recipes, healthy chicken dinner, slow cooker meals