Save 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.
Save 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.
Save 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.