Keto Chicken & Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting, low-carb stew featuring tender chicken thighs and a medley of mushrooms, celery, and zucchini simmered in a savory herb-infused broth. This american-inspired slow cooker (keto) ready in about 360 minutes pairs Boneless, skinless chicken thighs, Chicken broth, Sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 3.1 (8 ratings) Prep: 15 min Cook: 345 min Serves 4 American cuisine 300 cal/serving

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Ingredients

1.5 lbs Boneless, skinless chicken thighs
3 cups Chicken broth
1.5 cups Sliced mushrooms
1 cup Diced zucchini
1/2 cup Diced celery
1/2 cup Diced onion
3 cloves Minced garlic
1 tsp Dried thyme
1/2 tsp Salt
1/4 tsp Black pepper
1 tbsp Cornstarch
2 tbsp Water

Instructions

Step 1: Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker, then add 3 cups chicken broth, 1.5 cups sliced mushrooms, 1 cup diced zucchini, 1/2 cup diced celery, 1/2 cup diced onion, and 3 cloves minced garlic.
Step 2: Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until fully incorporated.
Step 3: Cook on LOW for 5 hours, then remove chicken and set aside.
Step 4: Whisk 1 tbsp cornstarch with 2 tbsp water until smooth, then stir into the broth mixture; cook on LOW for 5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Return chicken to the pot, stir gently to coat, and cook for an additional 15 minutes to heat through and blend flavors.

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Frequently asked questions

How long does Keto Chicken & Vegetable Stew take to make?

Total time is about 360 minutes (15 min prep + 345 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 Keto 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 chicken broth from drying out.

Can I substitute ingredients in Keto 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 Keto 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.

Is Keto Chicken & Vegetable Stew keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.