Slow Cooker Keto Chicken and Veggie Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting, low-carb stew with tender chicken, crisp vegetables, and a fragrant herb-infused broth, simmered to perfection for effortless weeknight dining. This american-inspired slow cooker (keto, low-carb) ready in about 375 minutes pairs bone-in chicken thighs, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 bone-in chicken thighs
• 2 tbsp avocado oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, sliced into 1/4-inch rounds carrots
• 2 stalks, sliced celery
• 1 cup, florets cauliflower
• 1 cup, cut into 1-inch pieces green beans
• 4 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp avocado oil in a skillet over medium-high heat until shimmering. Sear chicken thighs for 3-4 minutes per side until golden brown and crispy, then transfer to slow cooker.
3. Step 3: Add remaining 1 tbsp avocado oil to skillet, sauté diced onion for 3-4 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in tomato paste and cook for 1 minute until deepened in color, then pour mixture over chicken in slow cooker.
5. Step 5: Add carrots, celery, cauliflower, green beans, chicken broth, thyme, rosemary, bay leaf, remaining 1/2 tsp salt, and 1/4 tsp black pepper to slow cooker.
6. Step 6: Stir to combine, cover, and cook on LOW for 6-7 hours until chicken is fork-tender and vegetables are tender but not mushy.
7. Step 7: Remove chicken, discard bay leaf, and skim excess fat from stew surface. Shred chicken meat from bones and return to pot.
8. Step 8: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.