Rainbow Chicken & Veggie Stew

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

A vibrant, tender chicken stew packed with colorful vegetables that kids will happily eat, simmered to perfection in the slow cooker. This american-inspired slow cooker ready in about 435 minutes pairs boneless skinless chicken thighs, thinly sliced carrots, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 12 oz boneless skinless chicken thighs
• 1 cup, thinly sliced carrots
• 1 cup, diced zucchini
• 1/2 cup, diced red bell pepper
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1.5 cups diced potatoes
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat, then sear 12 oz chicken thighs for 3 minutes per side until golden brown, then transfer to slow cooker.
2. Step 2: Add 1 cup sliced carrots, 1 cup diced zucchini, 1/2 cup diced red bell pepper, 1.5 cups diced potatoes, 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker.
3. Step 3: Pour 2 cups chicken broth and 1 can diced tomatoes (with juice) over the ingredients, stirring gently to combine.
4. Step 4: Cover and cook on LOW for 6-7 hours until chicken is fork-tender and vegetables are cooked through, checking once to ensure liquid isn't boiling dry.