Slow-Cooked Chicken and Vegetable Stew
A comforting, one-pot stew with tender chicken and vegetables slow-cooked to develop rich, deep flavors. This american-inspired slow cooker ready in about 405 minutes pairs pounds chicken thighs, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1.5 pounds chicken thighs
- 3 medium carrots
- 2 stalks celery
- 1 medium onion
- 3 cloves garlic
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium potatoes
Instructions
- Step 1: Place 1.5 pounds bone-in, skin-on chicken thighs in a slow cooker.
- Step 2: Add 3 peeled and sliced medium carrots, 2 sliced celery stalks, 1 diced medium onion, 3 minced garlic cloves, 4 cups chicken broth, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 3: Cover and cook on low for 6 hours.
- Step 4: About 30 minutes before serving, add 2 diced medium potatoes and stir gently.
- Step 5: Continue cooking until potatoes are tender (about 30 minutes more), then remove and discard the bay leaf before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chicken and Vegetable Stew take to make?
Total time is about 405 minutes (15 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 Slow-Cooked 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 pounds chicken thighs from drying out.
Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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