Springtime Chicken & Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, aromatic stew featuring tender chicken and seasonal spring vegetables simmered to perfection in a savory broth, perfect for warming up on a cool evening. This american-inspired slow cooker ready in about 380 minutes pairs chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 360 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs chicken thighs with salt and pepper, then add to the skillet and cook for 3-4 minutes per side until golden brown, then transfer to the slow cooker.
  2. Step 2: Add 1 large yellow onion (finely diced) to the skillet and sauté for 3 minutes until softened, then add 3 garlic cloves (minced) and cook for 1 minute until fragrant.
  3. Step 3: Add the sautéed onion and garlic to the slow cooker, along with 4 medium carrots (peeled and cut into 1/2-inch coins), 2 stalks celery (thinly sliced), 2 cups green beans (trimmed and cut into 1-inch pieces), and 1 cup baby potatoes (halved).
  4. Step 4: Pour in 4 cups chicken broth, add 1 bay leaf, 1 tsp dried thyme, and 1/2 tsp dried rosemary, then season with salt and pepper to taste.
  5. Step 5: Cover and cook on LOW for 6 hours, or until the chicken is tender and the vegetables are cooked through.
  6. Step 6: Discard the bay leaf and stir in 1/4 cup fresh parsley (chopped) before serving.

Frequently asked questions

How long does Springtime Chicken & 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 Springtime 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 chicken thighs from drying out.

Can I substitute ingredients in Springtime 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 Springtime 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 Springtime 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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