Slow-Cooker Chicken and Vegetable Stew
A hearty, comforting stew with tender chicken and vegetables simmered to perfection. This american-inspired slow cooker ready in about 380 minutes pairs boneless chicken thighs, medium, peeled and sliced carrots, medium, peeled and cubed potatoes 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 lbs boneless chicken thighs
- 3 medium, peeled and sliced carrots
- 2 medium, peeled and cubed potatoes
- 2 stalks, chopped celery
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 1.5 lbs boneless chicken thighs, 3 medium peeled and sliced carrots, 2 medium peeled and cubed potatoes, 2 chopped celery stalks, 1 chopped medium onion, and 3 minced garlic cloves into a slow cooker.
- Step 2: Pour in 4 cups chicken broth, add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, then stir to combine.
- Step 3: Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and vegetables are fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker 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-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 boneless chicken thighs from drying out.
Can I substitute ingredients in 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 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 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
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