Slow Cooker Chicken & Veggie Stew – Hearty, Comforting, and Easy

There’s something deeply satisfying about a stew that cooks while you go about your day. This Slow Cooker Chicken & Veggie Stew is cozy, wholesome, and full of familiar, comforting flavors. It’s simple enough for a weeknight but warm and special enough for a weekend.

The broth is rich and savory, the chicken is tender, and the vegetables are soft without being mushy. If you want a low-effort meal that still feels like a hug in a bowl, this one delivers.

Slow Cooker Chicken & Veggie Stew - Hearty, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and cut into 1-inch chunks (Yukon gold or russet)
• 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 1 cup frozen peas
• 1 (14.5-ounce) can diced tomatoes, with juices (optional for a rustic touch)
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste (optional, for richer body)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, lightly crushed
• 1 bay leaf
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground black pepper, plus more to taste
• 1–1.5 teaspoons kosher salt, to taste
• 2 tablespoons olive oil or butter
• 2 tablespoons cornstarch (optional, for a thicker stew)
• 2 tablespoons cold water (if using cornstarch)
• Fresh parsley, chopped, for garnish
• Lemon wedges (optional, for brightness at the end)

Method

 

1. Prep the vegetables: Chop onion, carrots, celery, and potatoes. Trim the green beans. Keep peas in the freezer for now.
2. Season the chicken: Pat the chicken dry and season with 1 teaspoon salt, pepper, and smoked paprika. Cut into large chunks if you prefer, or leave whole to shred later.
3. Layer into the slow cooker: Add onion, carrots, celery, potatoes, green beans, garlic, thyme, rosemary, bay leaf, and diced tomatoes (if using). Nestle the chicken on top.
4. Whisk the broth: In a bowl, whisk chicken broth with tomato paste until smooth. Pour over everything in the slow cooker.
5. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3.5–4 hours, until the chicken is tender and the vegetables are soft.
6. Shred or cube the chicken: Remove the chicken and shred with two forks, or chop into bite-size pieces. Return it to the pot.
7. Add peas and finish: Stir in frozen peas. Cover and cook on High for 10–15 minutes more to heat through.
8. Thicken if desired: For a heartier texture, mix cornstarch with cold water to make a slurry. Stir into the stew and cook on High for 10–15 minutes until slightly thickened.
9. Season to taste: Taste and adjust salt, pepper, and acidity. A small squeeze of lemon can brighten the flavor.
10. Serve: Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil if you like.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does most of the work. Minimal prep, maximum payoff.
• Balanced and nourishing: Lean protein, fiber-rich veggies, and a broth that’s light but satisfying.
• Adaptable: Swap vegetables to match the season or what you have on hand.

  It’s hard to mess up.

• Great for meal prep: The flavor deepens overnight, and leftovers reheat beautifully.
• Family-friendly: Mild, comforting flavors that you can brighten up with herbs, lemon, or a pinch of spice.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and cut into 1-inch chunks (Yukon gold or russet)
• 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 1 cup frozen peas
• 1 (14.5-ounce) can diced tomatoes, with juices (optional for a rustic touch)
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste (optional, for richer body)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, lightly crushed
• 1 bay leaf
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground black pepper, plus more to taste
• 1–1.5 teaspoons kosher salt, to taste
• 2 tablespoons olive oil or butter
• 2 tablespoons cornstarch (optional, for a thicker stew)
• 2 tablespoons cold water (if using cornstarch)
• Fresh parsley, chopped, for garnish
• Lemon wedges (optional, for brightness at the end)

Step-by-Step Instructions

1. Prep the vegetables: Chop onion, carrots, celery, and potatoes. Trim the green beans. Keep peas in the freezer for now.
2. Season the chicken: Pat the chicken dry and season with 1 teaspoon salt, pepper, and smoked paprika.

   Cut into large chunks if you prefer, or leave whole to shred later.

3. Layer into the slow cooker: Add onion, carrots, celery, potatoes, green beans, garlic, thyme, rosemary, bay leaf, and diced tomatoes (if using). Nestle the chicken on top.
4. Whisk the broth: In a bowl, whisk chicken broth with tomato paste until smooth. Pour over everything in the slow cooker.
5. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3.5–4 hours, until the chicken is tender and the vegetables are soft.
6. Shred or cube the chicken: Remove the chicken and shred with two forks, or chop into bite-size pieces.

   Return it to the pot.

7. Add peas and finish: Stir in frozen peas. Cover and cook on High for 10–15 minutes more to heat through.
8. Thicken if desired: For a heartier texture, mix cornstarch with cold water to make a slurry. Stir into the stew and cook on High for 10–15 minutes until slightly thickened.
9. Season to taste: Taste and adjust salt, pepper, and acidity.

   A small squeeze of lemon can brighten the flavor.

10. Serve: Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen after the first day.
• Freezer: Cool completely, then freeze in portions for up to 3 months. Leave a little headspace in containers.
• Reheating: Warm gently on the stovetop over medium heat, or microwave in 1-minute intervals, stirring between.

  Add a splash of broth or water if it thickens too much.

Health Benefits

• Lean protein: Chicken provides high-quality protein that supports muscle repair and keeps you full.
• Fiber and micronutrients: Carrots, celery, potatoes, peas, and green beans deliver fiber, potassium, vitamin C, vitamin A, and B vitamins.
• Lower sodium option: Using low-sodium broth and adjusting salt to taste helps control sodium intake.
• Balanced meal in a bowl: Protein, complex carbs, and vegetables create a satisfying, well-rounded dish without heavy cream.

Common Mistakes to Avoid

• Cutting veggies too small: Tiny pieces can turn mushy. Aim for 1/2- to 1-inch chunks.
• Overcooking on High: High heat can dry out chicken breasts. Use thighs for better results or stick to Low when possible.
• Skipping seasoning: Taste and adjust at the end.

  A pinch more salt or a splash of lemon can make a big difference.

• Adding peas too early: They’ll gray and overcook. Add them near the end.
• Not balancing acidity: If the stew tastes flat, add a squeeze of lemon or a dash of vinegar to lift the flavor.

Recipe Variations

• Creamy version: Stir in 1/3 cup half-and-half or coconut milk at the end. Warm gently to avoid curdling.
• Herb-forward: Add fresh thyme and rosemary in the last 30 minutes, plus chopped parsley and dill before serving.
• Hearty grains: Add 1/2 cup rinsed barley in the beginning, or stir in cooked farro or quinoa at the end.
• Sweet potato swap: Replace white potatoes with sweet potatoes for a sweeter, more nutrient-dense twist.
• Spicy kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the vegetables.
• Mediterranean style: Use oregano, lemon zest, and olives.

  Finish with feta crumbles.

• Gluten-free thickener: Use cornstarch or arrowroot. Avoid flour-based roux.
• Rotisserie shortcut: Stir in shredded rotisserie chicken during the last 30 minutes and reduce the total cook time.

FAQ

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding it to the slow cooker. Frozen chicken can stay at unsafe temperatures too long.

Thaw in the fridge overnight or use the cold-water method.

Can I make this on the stovetop?

Yes. Sauté the onions, carrots, and celery in oil, add the rest of the ingredients, and simmer gently for 35–45 minutes, until the chicken is cooked through and the vegetables are tender. Shred the chicken, add peas, and thicken if desired.

What if I only have chicken breasts?

Use them, but cook on Low and check for doneness earlier to avoid drying out.

You can also add a tablespoon of olive oil for extra moisture and richness.

How do I make the stew thicker without cornstarch?

Mash some of the potatoes directly in the pot, or remove a cup of the stew, blend, and stir it back in. You can also simmer uncovered on High for 15–20 minutes.

Can I add mushrooms or corn?

Absolutely. Mushrooms add depth and umami; add them at the beginning.

Corn (fresh or frozen) works well too—stir it in during the last 15 minutes.

How do I keep the vegetables from getting mushy?

Cut them into larger pieces and avoid overcooking on High. Add delicate veggies like peas at the end, and consider adding green beans halfway through if you prefer them firmer.

Is this recipe dairy-free?

Yes, as written it’s dairy-free. If you add cream for a richer version, use coconut milk instead to keep it dairy-free.

Wrapping Up

This Slow Cooker Chicken & Veggie Stew is the kind of meal that fits into real life—easy, comforting, and adaptable.

It’s perfect for make-ahead dinners, cozy Sunday afternoons, and feeding a crowd without stress. Keep the base the same, then tweak the herbs, veggies, or thickness to match your mood. Serve it with crusty bread or a simple side salad, and you’ve got a complete, satisfying meal with almost no effort.