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.

Slow-cooker chicken stew has long been my go-to dish for busy nights when I want something satisfying but time is short. The aroma that fills the house while it simmers always brings everyone to the table hungry and happy.

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

Layer 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).

Season:

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

Slow Cook:

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

Thicken (optional):

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

Finish:

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

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This stew is often our Sunday family dinner. There is nothing better than sharing a big pot, ladling it into bowls together, and soaking up the last spoonfuls with crusty bread.

Recipe Variations

Swap potatoes for sweet potatoes or add parsnips to give the stew a different sweetness. Use turkey thighs instead of chicken for a slight twist.

Serving Suggestions

Serve the stew hot with gluten-free rolls or traditional crusty bread. A sprinkle of fresh parsley brightens the flavors just before serving.

Storage & Reheating

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed.

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This slow-cooker chicken & vegetable stew delivers comfort with every spoonful. Enjoy a nourishing meal that warms both body and spirit.

Recipe FAQs

→ What cuts of chicken work best for this stew?

Boneless, skinless chicken thighs are ideal due to their tenderness and ability to stay juicy during slow cooking.

→ Can I prepare the vegetables in advance?

Yes, peeling and chopping vegetables beforehand can save time when assembling the stew.

→ How do I achieve a thicker consistency?

Mix cornstarch with cold water and stir it into the stew during the last 20-30 minutes of cooking to thicken the broth.

→ Is sautéing the onions and garlic necessary?

Sautéing enhances flavor, but you can add them directly to the cooker for simplicity if preferred.

→ Can I substitute potatoes with other vegetables?

Yes, sweet potatoes or parsnips make excellent alternatives for added flavor and texture variety.