Herb-Infused Slow Cooker Chicken and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fragrant, one-pot stew with tender chicken, root vegetables, and a hint of thyme, cooked low and slow for effortless weeknight comfort. This american-inspired slow cooker ready in about 375 minutes pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 4 medium, peeled and sliced 1/2-inch thick carrots
• 3 stalks, sliced celery
• 1 cup chicken broth
• 1/2 cup (undrained) diced tomatoes
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp all-purpose flour
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Place 1.5 lbs boneless skinless chicken thighs (cut into 1-inch cubes) in a slow cooker, drizzle with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper; toss to coat evenly.
2. Step 2: Add 1 large diced yellow onion, 3 minced garlic cloves, 4 sliced carrots, and 3 sliced celery stalks; stir until combined.
3. Step 3: Pour in 1 cup chicken broth and 1/2 cup diced tomatoes (undrained), then add 2 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf; stir to distribute seasonings.
4. 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 cooked through.
5. Step 5: Remove bay leaf, then mix 2 tbsp all-purpose flour with 2 tbsp cold water in a small bowl to form a slurry; stir slurry into stew and cook on HIGH for 30 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
6. Step 6: Stir in 1 cup frozen peas and cook for 5 more minutes until peas are heated through. Discard bay leaf, garnish with 2 tbsp chopped fresh parsley, and serve.