Herb-Infused Slow Cooker Chicken & Vegetable Stew
A comforting, aromatic stew with tender chicken and seasonal vegetables, simmered to perfection in a slow cooker for minimal effort. This american-inspired slow cooker ready in about 375 minutes pairs boneless skinless chicken thighs, olive oil, large, diced 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
- 2 medium, peeled and sliced 1/2-inch thick carrots
- 2 stalks, sliced celery
- 1 cup frozen peas
- 1 can (14.5 oz), undrained diced tomatoes
- 4 cups, low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, and sauté for 3 minutes until fragrant and onions are translucent.
- Step 2: Add 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes, and cook for 4-5 minutes until lightly browned on all sides.
- Step 3: Transfer chicken and onion mixture to a 6-quart slow cooker. Add 2 sliced carrots, 2 sliced celery stalks, 1 cup frozen peas, 1 can diced tomatoes, 4 cups chicken broth, 1 tsp dried thyme, and 1 bay leaf.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir to combine.
- Step 5: Cover and cook on LOW for 6-7 hours until chicken is tender and vegetables are fork-tender.
- Step 6: Discard bay leaf, stir in 2 tbsp fresh 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 Cooker Chicken & Vegetable Stew take to make?
Total time is about 375 minutes (15 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 Cooker 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 olive oil from drying out.
Can I substitute ingredients in Herb-Infused Slow Cooker 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 Cooker Chicken & Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cooker 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
