Welcoming Warmth on a Busy Day
Life moves fast. You finish a long day, and the thought of cooking a wholesome, delicious meal feels like another hurdle. But what if there was a way to bypass the kitchen rush? Enter your slow cooker, a busy person’s best friend and a secret weapon for comfort. It gently transforms simple ingredients into a meal that nourishes both body and soul. Today, we invite you to discover the ease and satisfaction of a hearty, nourishing Slow Cooker Chicken & Veggie Stew.
Why This Slow Cooker Chicken & Veggie Stew Will Be Your New Favorite
This stew deserves a spot in your weekly rotation.
Effortless & Hands-Off
You prepare it in minutes and your slow cooker does all the work. It truly is a set-it-and-forget-it meal.
Hearty & Wholesome
This stew is packed with lean protein and an abundance of fresh vegetables. It’s truly good for you.
Flavorful & Satisfying
Slow simmering coaxes out rich, deep flavors. Each spoonful satisfies.
Budget-Friendly & Meal Prep Friendly
This recipe uses common, affordable ingredients. It also tastes even better the next day, making it perfect for meal prepping.
Customizable & Versatile
You can easily adapt this stew to your taste. Change vegetables, add spices, or switch proteins. It’s your kitchen, your rules.
Ingredients You’ll Need for a Perfect Slow Cooker Chicken & Veggie Stew
Gather these items for a delicious meal.
Protein Power
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Thighs stay moister, breasts are leaner.
Vibrant Vegetables
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes (Yukon Gold or red), peeled and diced
- 1 large onion, chopped
- 1 cup frozen peas
- 1 cup green beans (fresh or frozen), trimmed and cut
Flavorful Liquids & Aromatics
- 4 cups low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
Thickening Agent (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for a slurry), if you want a thicker stew.
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
Directions of Slow Cooker Chicken & Veggie Stew
Follow these simple steps for a wonderful stew.
Step 1: Prep Your Veggies
Wash, peel, and chop all your vegetables. Make sure potato and carrot pieces are similar in size for even cooking.
Step 2: Prepare the Chicken
Trim any excess fat from the chicken and cut it into 1-inch pieces. You can quickly sear the chicken in a skillet before adding it to the slow cooker for extra flavor, but this is optional.
Step 3: Combine in the Slow Cooker
Layer the chopped onion, carrots, celery, and potatoes in the bottom of your slow cooker. Place the chicken pieces on top of the vegetables.
Step 4: Season and Set
Pour in the chicken broth and diced tomatoes. Add the minced garlic, dried thyme, dried rosemary, bay leaf, salt, pepper, and paprika. Stir everything gently to combine. Place the lid on the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Step 5: The Final Touches
About 30 minutes before serving, stir in the frozen peas and green beans. If you want a thicker stew, stir in the cornstarch slurry now. Cook for another 30 minutes until the stew thickens and the frozen vegetables are heated through. Remove the bay leaf before serving.
How to Serve Slow Cooker Chicken & Veggie Stew
This comforting stew pairs well with many sides.
- Serve it with crusty bread or dinner rolls. These are perfect for soaking up the delicious broth.
- Offer a side of steamed rice or quinoa.
- A simple side salad adds freshness.
- Garnish with fresh parsley or chives for extra color and flavor.
How to Store Slow Cooker Chicken & Veggie Stew
Let the stew cool completely before storing.
- You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips to Make Slow Cooker Chicken & Veggie Stew
These tips ensure your stew turns out perfectly every time.
Don’t Overcrowd the Slow Cooker
Leave some space for easy cooking and even heating.
Cut Vegetables to a Similar Size
This helps all the vegetables cook evenly and become tender at the same time.
Adjust Seasoning at the End
Taste the stew before serving and add more salt, pepper, or other spices if needed.
Leftovers Are Amazing
This stew often tastes even better the next day.
Freezing Guidance
Portion cooled stew into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations
Get creative with your stew!
Spice It Up
Add a pinch of red pepper flakes for a little heat. A dash of your favorite hot sauce at the table also works well.
Herb Enthusiast
Experiment with fresh herbs. Fresh dill or oregano stirred in at the end adds a lovely aroma.
Different Proteins
You can swap chicken for turkey. For a plant-based option, use chickpeas, lentils, or hearty mushrooms and vegetable broth.
More Veggies
Feel free to add other vegetables. Sliced mushrooms, diced butternut squash, or fresh spinach (stirred in at the very end) are great additions.
Creamy Consistency
For a richer, creamy stew, stir in a splash of heavy cream or coconut milk during the last 15 minutes of cooking.
Your Questions Answered: Slow Cooker Chicken & Veggie Stew Edition
Q1: Can I use frozen chicken in this Slow Cooker Chicken & Veggie Stew?
A: For food safety reasons, it is best to use thawed chicken. Thaw your chicken completely in the refrigerator before adding it to the slow cooker.
Q2: How long does Slow Cooker Chicken & Veggie Stew last in the refrigerator?
A: This stew will stay fresh for 3-4 days when stored properly in an airtight container in the refrigerator.
Q3: What can I do if my Slow Cooker Chicken & Veggie Stew is too thin?
A: Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the stew during the last 30 minutes of cooking.
Q4: Can I make this Slow Cooker Chicken & Veggie Stew vegetarian?
A: Yes, absolutely! Replace the chicken with chickpeas, lentils, or hearty chopped mushrooms. Make sure to use vegetable broth instead of chicken broth.
Conclusion: Savor the Simplicity of Your Homemade Slow Cooker Chicken & Veggie Stew
This Slow Cooker Chicken & Veggie Stew offers ease and deep comfort. It proves that a delicious, homemade meal doesn’t need to be complicated. We encourage you to try this recipe, make it your own, and let it become a favorite in your home. Share the warmth and enjoy every satisfying spoonful.
Hearty Slow Cooker Chicken & Root Vegetable Stew
Equipment
- Slow cooker
- Knife
- Cutting board
Ingredients
Protein Power
- 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
Vibrant Vegetables
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2 medium potatoes (Yukon Gold) peeled and diced
- 1 large onion chopped
- 1 cup frozen peas
- 1 cup green beans fresh or frozen, trimmed and cut
Flavorful Liquids & Aromatics
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes 14.5 ounce, undrained
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
Thickening Agent (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Seasonings
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 0.5 teaspoon paprika
Instructions
Preparation
- Wash, peel, and chop all vegetables, ensuring similar sizes for even cooking.
- Trim excess fat from the chicken thighs and cut them into 1-inch pieces.
Cooking
- Layer the chopped onion, carrots, celery, and potatoes at the bottom of the slow cooker, then place chicken on top.
- Pour in broth and diced tomatoes, then add garlic, herbs, and seasonings; stir gently to combine. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked and vegetables are tender.
Finishing Touches
- About 30 minutes before serving, stir in peas, green beans, and the optional cornstarch slurry for thickening. Cook for another 30 minutes until heated through and thickened, then remove the bay leaf before serving.