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 stew was a lifesaver on busy weeknights when I wanted something warming but didn't have time to fuss in the kitchen. It's always a hit and perfect for feeding a hungry family.

Ingredients

• Boneless, skinless chicken thighs: 1.5 lbs (680 g), cut into large chunks
• Carrots: 3 medium, peeled and sliced
• Potatoes: 3 medium, peeled and diced
• Celery: 2 stalks, chopped
• Onion: 1 large, diced
• Green beans: 2 cups (300 g), trimmed and halved
• Garlic: 3 cloves, minced
• Low-sodium chicken broth: 4 cups (950 ml)
• Diced tomatoes: 1 can (14.5 oz/410 g), undrained
• Salt: 1 ½ tsp
• Freshly ground black pepper: ½ tsp
• Dried thyme: 1 tsp
• Dried oregano: 1 tsp
• Bay leaf: 1
• Fresh parsley: 1 tbsp, chopped (for garnish)
• Cornstarch slurry (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

Prep 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.

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.

Finishing Touches:

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

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This stew became a Sunday tradition in our family, gathering around the table to enjoy its warmth and comfort after a long day.

Serving Suggestions

Pair with a slice of warm bread or a fresh side salad to make this meal even more satisfying.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition Info

Each serving contains approximately 265 calories, 5 g total fat, 30 g carbohydrates, and 25 g protein.

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Enjoy each comforting spoonful of this stew. It's a true crowd-pleaser and simple enough to prepare any night of the week.

Kitchen Guide

→ How long does the slow-cooked chicken and vegetable stew take?

Prepare by slow cooking on low for 6-7 hours or on high for 3-4 hours until all ingredients are tender and flavors meld together.

→ Can the stew be thickened during cooking?

Yes, mixing cornstarch with cold water and stirring it in during the last 20-30 minutes helps thicken the stew for a richer texture.

→ What vegetables work well in this dish?

Carrots, potatoes, celery, onion, green beans, and garlic provide a well-rounded flavor and texture to complement the chicken.

→ Is there a way to boost the flavor before slow cooking?

Sautéing onions and garlic before adding them enhances depth and aroma in the final dish.

→ How should leftovers be stored?

Store any leftovers in the refrigerator for up to 3 days to retain freshness and flavor.

→ Are there suitable substitutions for the potatoes?

Sweet potatoes or parsnips can be swapped in to vary taste and texture without altering the overall dish.