Herb-Infused Slow-Cooked Chicken & Vegetable Stew
Tender chicken thighs and seasonal vegetables simmered in a fragrant herb broth, perfect for cozy weeknights with minimal effort. This american-inspired slow cooker ready in about 380 minutes pairs boneless skinless chicken thighs, large, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1.5 lbs boneless skinless chicken thighs
- 2 medium, peeled and diced 1/2-inch cubes carrots
- 2 medium, peeled and diced 1/2-inch cubes potatoes
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 1 cup low-sodium chicken broth
- 1/2 cup, diced celery
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Pat chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then transfer to slow cooker.
- Step 3: Add diced onions, carrots, potatoes, celery, and minced garlic to slow cooker. Pour in 1 cup chicken broth, then add 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf.
- Step 4: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is fork-tender and vegetables are tender.
- Step 5: Remove chicken and bay leaf; shred chicken with forks. Return to pot, stir in 1/4 cup chopped parsley, and adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Slow-Cooked Chicken & Vegetable Stew take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Slow-Cooked Chicken & Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.
Can I substitute ingredients in Herb-Infused Slow-Cooked Chicken & Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Slow-Cooked Chicken & Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Slow-Cooked Chicken & Vegetable Stew?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
This has become our go-to slow cooker dish. We make it weekly.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
