Slow-Cooker Chicken Vegetable Stew

A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.

This slow-cooker chicken & vegetable stew became a family favorite ever since I first made it on a chilly weekend. The aroma filling the house as it cooks reminds me of cozy gatherings around the table, and the kids always ask for seconds.

Ingredients

• Poultry: 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into large chunks
• Vegetables: 3 medium carrots, peeled and sliced, 3 medium potatoes, peeled and diced, 2 celery stalks, chopped, 1 large onion, diced, 2 cups (300 g) green beans, trimmed and halved, 3 cloves garlic, minced
• Liquids: 4 cups (950 ml) low-sodium chicken broth, 1 can (14.5 oz/410 g) diced tomatoes, undrained
• Seasonings: 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)
• Thickener (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

Combine Ingredients:

Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker.

Add Liquids:

Pour in the chicken broth and diced tomatoes (with juice).

Add Seasonings:

Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine.

Slow Cook:

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken and vegetables are tender.

Thicken (Optional):

If a thicker stew is desired, stir in the cornstarch slurry during the last 20-30 minutes of cooking.

Finish:

Remove the bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.

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Serving this stew brings back warm memories of family dinners after a winter afternoon outside. Everyone gathers with their bowl, savoring both the food and the moment together.

Serving Suggestions

This stew pairs well with a side of crusty bread or a fresh green salad for a complete meal.

Ingredient Variations

Swap potatoes for sweet potatoes or add parsnips for a unique twist. You can also try other herbs like rosemary for extra flavor.

Required Tools

Be sure to use a slow cooker (at least 6-quart capacity), knife and cutting board, measuring cups, and ladle for best results.

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This hearty stew is sure to warm you up and satisfy your cravings all season long. Enjoy every spoonful with good company.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, though thighs remain juicier and more tender after slow cooking.

→ How can I thicken the stew without cornstarch?

You can use mashed potatoes or a flour slurry as alternatives to thicken the stew effectively.

→ Is it better to sauté the onions and garlic first?

Sautéing onions and garlic before cooking enhances their sweetness and deepens the stew’s flavor.

→ What are good vegetable substitutions?

Sweet potatoes, parsnips, or turnips can replace or complement the existing vegetables for varied flavor profiles.

→ How long should I cook on high setting?

Cooking on high typically requires 3 to 4 hours until the chicken and vegetables are tender.