Spring Garden Chicken & Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting slow-cooked meal bursting with fresh spring vegetables and tender chicken, perfect for warming up chilly evenings. This american-inspired slow cooker ready in about 440 minutes pairs boneless skinless chicken thighs, olive oil, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 452 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.

★ 3.8 (14 ratings) Prep: 20 min Cook: 420 min Serves 4 American cuisine 452 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 lbs boneless skinless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden brown, then transfer to a slow cooker.
  3. Step 3: In the same skillet, add 1 diced yellow onion and cook for 3 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 2 chopped carrots, 2 chopped celery stalks, and 1 cup chopped zucchini to the skillet and cook for 2 minutes, then transfer to slow cooker.
  5. Step 5: Pour 4 cups low-sodium chicken broth into the slow cooker, add 1 tsp dried thyme, 1 bay leaf, and remaining 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine.
  6. Step 6: Cover and cook on low for 6-7 hours until chicken is fork-tender.
  7. Step 7: Stir in 1/2 cup frozen peas and cook for an additional 15 minutes on low.
  8. Step 8: Discard bay leaf, stir in 2 tbsp chopped fresh parsley, and serve immediately.

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Frequently asked questions

How long does Spring Garden Chicken & Vegetable Stew take to make?

Total time is about 440 minutes (20 min prep + 420 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 Spring Garden Chicken & 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 olive oil from drying out.

Can I substitute ingredients in Spring Garden Chicken & 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 Spring Garden Chicken & 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 Spring Garden Chicken & 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.

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