Bone-In Chicken and Vegetable Slow Cooker Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply nourishing stew simmered with bone-in chicken and vegetables to enhance gut health and provide steady energy, ideal for overcoming Whole30 fatigue. This American-inspired Whole30 recipe, ready in about 380 minutes, pairs chicken thighs, chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, bone-in and skin-on chicken thighs
• 4 cups chicken broth
• 4 medium, peeled and chopped into 1/2-inch pieces carrots
• 2 stalks, chopped celery
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 cups, chopped kale
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 lb bone-in, skin-on chicken thighs in a slow cooker. Add 4 cups chicken broth, 4 medium peeled and chopped carrots, 2 chopped celery stalks, 1 diced medium onion, 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp sea salt, and 1/2 tsp black pepper. Stir to combine.
2. Step 2: Cover and cook on low for 6 hours until chicken is very tender and falls off the bone.
3. Step 3: Remove chicken thighs and set aside. Strain the broth, reserving vegetables and broth. Discard bones and skin, then shred chicken meat with two forks.
4. Step 4: Return shredded chicken to slow cooker with vegetables and broth. Add 2 cups chopped kale and stir. Cook uncovered for 15 minutes until kale is wilted and tender.
5. Step 5: Season with additional salt and pepper to taste before serving.