Slow-Cooker Chicken and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, comforting stew with tender chicken and vegetables simmered to perfection. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs boneless chicken thighs, carrots, 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

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and vegetables are fork-tender.