Herb-Infused Slow Cooker Chicken & Veggie Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, aromatic stew with tender chicken and seasonal vegetables simmered in a fragrant herb broth, ready to serve after a day's work. This american-inspired slow cooker ready in about 380 minutes pairs boneless chicken thighs, olive oil, large yellow onion 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.

★ 3.3 (11 ratings) Prep: 20 min Cook: 360 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then sear chicken in batches for 2-3 minutes per side until golden brown, transferring to slow cooker.
  2. Step 2: Add remaining 1 tbsp olive oil to skillet, then sauté diced onion, carrots, and celery for 4-5 minutes until softened and onions are translucent, adding minced garlic in the last minute until fragrant.
  3. Step 3: Pour chicken broth into skillet to deglaze, scraping up browned bits, then pour over chicken in slow cooker. Add thyme, bay leaf, and remaining salt and pepper.
  4. Step 4: Cover and cook on low for 6-7 hours until chicken is tender and vegetables are cooked through.
  5. Step 5: Remove bay leaf, stir in frozen peas, and cook 10 more minutes until peas are heated through. Taste and adjust seasoning if needed.
  6. Step 6: Serve hot, garnished with chopped fresh parsley.

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Frequently asked questions

How long does Herb-Infused Slow Cooker Chicken & Veggie 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 Cooker Chicken & Veggie 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 boneless chicken thighs from drying out.

Can I substitute ingredients in Herb-Infused Slow Cooker Chicken & Veggie 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 & Veggie 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 Cooker Chicken & Veggie 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.

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