Slow-Cooked Low-Fat Chicken and Vegetable Stew
A hearty stew with lean chicken breast, fresh vegetables, and herbs, simmered slowly to create a rich, satisfying meal with minimal fat. This international-inspired slow cooker (low-fat) ready in about 380 minutes pairs chicken breast, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1.5 lbs, boneless, skinless, cut into 1-inch cubes chicken breast
- 2 tbsp olive oil
- 1, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups low-sodium chicken broth
- 2 cups, chopped cabbage
- 1 cup, trimmed green beans
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 cup, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1.5 lbs cubed chicken breast and cook for 5 minutes until browned on all sides, then transfer to a slow cooker.
- Step 2: In the same skillet, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, then cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute more until aromatic.
- Step 3: Pour 4 cups low-sodium chicken broth into the slow cooker with the chicken, then add the onion mixture, 2 cups chopped cabbage, 1 cup trimmed green beans, 1 tsp dried thyme, and 1 bay leaf. Stir to combine.
- Step 4: Cover and cook on low for 6-7 hours until chicken is tender and vegetables are cooked through. Discard the bay leaf and stir in 1/4 cup chopped fresh parsley before serving.
Frequently asked questions
How long does Slow-Cooked Low-Fat Chicken and Vegetable Stew take to make?
Total time is about 380 minutes (20 min prep + 360 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 Low-Fat 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 chicken breast from drying out.
Can I substitute ingredients in Slow-Cooked Low-Fat 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 Low-Fat Chicken and 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 Slow-Cooked Low-Fat Chicken and Vegetable Stew low-fat?
Yes — this recipe is tagged low-fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
I've tried many slow cooker recipes and this is hands down the best.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
