Slow Cooker Herb-Infused Chicken and Vegetable Stew
A comforting one-pot meal featuring tender chicken thighs, root vegetables, and a fragrant herb broth, perfect for chilly evenings. This american-inspired slow cooker ready in about 375 minutes pairs 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 420 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 Chicken thighs
- 3 medium Carrots
- 2 stalks Celery
- 1 medium Onion
- 3 cloves Garlic
- 4 cups Chicken broth
- 2 medium Potatoes
- 1 cup Frozen peas
- 1 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Place 1.5 lbs bone-in, skin-on chicken thighs in the slow cooker, then add 3 medium peeled and diced carrots, 2 diced celery stalks, 1 medium diced onion, and 3 minced garlic cloves.
- Step 2: Pour 4 cups chicken broth over the ingredients, sprinkle with 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, and stir to combine.
- Step 3: Add 2 diced medium potatoes (about 2 cups) to the slow cooker, cover, and cook on LOW for 6 hours until chicken is fork-tender and potatoes are soft.
- Step 4: Stir in 1 cup frozen peas and cook uncovered for 15 minutes until peas are heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Herb-Infused Chicken and Vegetable Stew take to make?
Total time is about 375 minutes (15 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 Herb-Infused 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 thighs from drying out.
Can I substitute ingredients in Slow Cooker Herb-Infused 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 Herb-Infused 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.
What goes well with Slow Cooker Herb-Infused 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
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