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

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.