Springtime Slow-Cooker Chicken and Vegetable Stew
A fragrant, herb-infused stew with tender chicken thighs and vibrant spring vegetables, simmered to perfection for a light yet satisfying weeknight meal. This american-inspired slow cooker ready in about 380 minutes pairs bone-in chicken thighs, medium diced yellow onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 lbs bone-in chicken thighs
- 1 medium diced yellow onion
- 2 sliced carrots
- 1 cup trimmed asparagus
- 1 cup fresh peas
- 3 cloves minced garlic
- 1 tbsp dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1/4 cup fresh dill
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken thighs for 3-4 minutes per side until golden brown; transfer to slow cooker.
- Step 2: Add diced onion to the skillet and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant; pour mixture into slow cooker.
- Step 3: Add sliced carrots, asparagus, peas, dried thyme, bay leaf, and chicken broth to slow cooker. Stir to combine, cover, and cook on low for 6-7 hours until chicken is tender.
- Step 4: Remove chicken thighs, discard skin and bones, and shred meat. Return to slow cooker. Stir in 1/4 cup fresh dill and adjust seasoning with salt and pepper to taste. Simmer uncovered for 10 minutes to thicken slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Springtime Slow-Cooker Chicken and 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 Slow-Cooker 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Springtime Slow-Cooker 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 Springtime Slow-Cooker Chicken and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooker 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
- ★★★★★
I've tried many slow cooker recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
