Keto Chicken & Vegetable Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 345 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until fully incorporated.
  3. Step 3: Cook on LOW for 5 hours, then remove chicken and set aside.
  4. 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.
  5. 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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