Slow-Cooker Chicken Vegetable Stew

A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.

I first made this slow-cooker chicken & vegetable stew for a busy weeknight, and it quickly became a family favorite for its ease and satisfying flavors.

Ingredients

• Poultry: 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into large chunks
• Carrots: 3 medium, peeled and sliced
• Potatoes: 3 medium, peeled and diced
• Celery: 2 stalks, chopped
• Onion: 1 large, diced
• Green beans: 2 cups (300 g), trimmed and halved
• Garlic: 3 cloves, minced
• Chicken broth: 4 cups (950 ml) low-sodium
• Diced tomatoes: 1 can (14.5 oz/410 g), undrained
• Salt: 1 ½ tsp
• Black pepper: ½ tsp, freshly ground
• Dried thyme: 1 tsp
• Dried oregano: 1 tsp
• Bay leaf: 1
• Fresh parsley: 1 tbsp, chopped (for garnish)
• Cornstarch slurry: 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

Instructions

Prepare Ingredients:

Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker.

Add Liquids:

Pour in the chicken broth and diced tomatoes (with juice).

Add Seasonings:

Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine.

Cook:

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken and vegetables are tender.

Thicken (Optional):

If a thicker stew is desired, stir in the cornstarch slurry during the last 20-30 minutes of cooking.

Finish & Serve:

Remove the bay leaf. Adjust seasoning to taste. Garnish with chopped parsley before serving.

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Sharing this stew at our Sunday dinner table always brings everyone together for seconds and warm conversation.

Serving Suggestions

Enjoy with crusty bread or a simple green salad for a complete meal.

Ingredient Swaps

Try sweet potatoes instead of regular potatoes, or add parsnips for a unique twist.

Equipment Needed

A large slow cooker is essential, along with a knife, cutting board, measuring tools, and a ladle.

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This stew is perfect for make-ahead dinners and it’s always a crowd-pleaser at family gatherings.

Recipe Help & Answers

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs provide more tenderness and flavor during slow cooking.

→ How do I make the stew thicker?

Stir in a cornstarch slurry near the end of cooking to thicken the broth to your desired consistency.

→ Is it better to sauté the vegetables before slow cooking?

Sautéing onions and garlic first enhances the flavor, but it's optional if you're short on time.

→ Can I add other vegetables to this dish?

Absolutely, root vegetables like parsnips or sweet potatoes work well and add variety.

→ How long can leftovers be stored safely?

Leftovers can be refrigerated safely for up to three days in an airtight container.