Midwest Slow Cooker Chicken and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, one-pot stew simmered to perfection with tender chicken and seasonal vegetables, ideal for cold Minnesota evenings. This american-inspired slow cooker ready in about 415 minutes pairs bone-in, skin-on chicken thighs, medium, peeled and diced carrots, medium, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.1 (14 ratings) Prep: 25 min Cook: 390 min Serves 6 American cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Season and sear chicken: Pat 1.5 lbs bone-in, skin-on chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until golden brown.
  2. Step 2: Sauté vegetables: In the same skillet, add 1 diced medium onion, 2 diced celery stalks, and 3 diced medium carrots. Cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute.
  3. Step 3: Transfer to slow cooker: Place the seared chicken in the slow cooker. Add the sautéed vegetables, 2 diced medium potatoes, 4 cups chicken broth, and 1 tsp dried thyme.
  4. Step 4: Cook: Cover and cook on low for 6-7 hours or until chicken is tender.
  5. Step 5: Serve: Remove the chicken, shred the meat, and return to the pot. Discard the skin and bones. Adjust seasoning with additional salt and pepper if needed.

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Frequently asked questions

How long does Midwest Slow Cooker Chicken and Vegetable Stew take to make?

Total time is about 415 minutes (25 min prep + 390 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 Midwest Slow Cooker Chicken and 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 medium, diced potatoes from drying out.

Can I substitute ingredients in Midwest Slow Cooker Chicken and 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 Midwest Slow Cooker Chicken and 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 Midwest Slow Cooker Chicken and 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.

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