Chicken and Vegetable Stew in the Crockpot Easy

There’s nothing quite like the smell of a stew simmering all day—the house fills with warm, herby perfume and the kind of comfort that feels like a hug. I make this Crockpot chicken and vegetable stew when I crave simple, cozy food that practically cooks itself while I run errands, finish homework, or sneak in a nap. Throwing everything into the slow cooker in the morning gives me tender, fall-apart chicken, silky potatoes, and sweet carrots by dinner—no babysitting required. This recipe stays homey and straightforward: no weird ingredients, no complicated steps—just a pot of steamy goodness that tastes like love and low effort.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 6 hours on low (or 3–4 hours on high)
• Total Time: 380 minutes (including prep)

Why This Recipe is Awesome

This stew wins because it tastes like a slow-simmered classic but asks almost nothing from you. The broth turns rich and glossy, the vegetables go tender without falling apart, and the chicken melts into the sauce so every spoonful feels comforting and full. It’s hearty without being heavy, and the aroma will make everyone drift into the kitchen—no nagging required. Also: it’s so easy even your busiest weeknights can manage it.

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless chicken thighs (or breasts, trimmed)
• 1 tbsp olive oil (optional, for searing)
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 4 medium carrots, sliced on the bias (about 2 cups)
• 3 medium russet or Yukon Gold potatoes, cut into 1-inch cubes (about 3 cups)
• 2 stalks celery, sliced (about 1 cup)
• 1 (14.5 oz) can diced tomatoes, undrained (optional for brightness)
• 4 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 tsp Italian seasoning)
• 2 bay leaves
• Salt and black pepper to taste (start with 1 tsp salt)
• 1 cup frozen peas (stir in last 20–30 minutes)
• 2 tbsp cornstarch + 2 tbsp cold water (for thickening, optional)
• Chopped fresh parsley or chives for garnish

For the Sauce / Garnish (if applicable):

• Optional squeeze of lemon juice (1 tsp) to brighten before serving
• Optional grated Parmesan or a dollop of plain Greek yogurt for richness

How I Make It

Step 1:

I heat 1 tbsp olive oil in a skillet over medium-high heat and sear the seasoned chicken thighs for just 2 minutes per side until they get a little golden. You don’t have to brown them, but that quick sear adds a lovely toasty smell and deeper flavor. If I’m in a rush, I skip the sear and still get great results—just expect a slightly milder aroma.

Step 2:

I toss the chopped onion, garlic, carrots, potatoes, and celery into the slow cooker. Then I nestle the seared chicken on top and pour in the chicken broth, diced tomatoes, tomato paste, Worcestershire, thyme, rosemary, and bay leaves. I give everything a gentle stir, season with salt and pepper, and close the lid.

Step 3:

I set the Crockpot to Low for 6 hours or High for 3–4 hours. The kitchen fills with a warm, herbaceous steam—you’ll smell the rosemary and tomato hitting the broth. About halfway through, I peek (briefly) to stir if the potatoes try to cling to the sides. Don’t lift the lid too often; the slow cooker needs its gentle, steady heat to make the chicken tender.

Step 4:

When the chicken reaches fork-tender status (it should shred easily), I remove the bay leaves and shred the chicken right in the pot with two forks. If I want a thicker stew, I whisk 2 tbsp cornstarch into 2 tbsp cold water and stir it into the broth, then let it cook another 15–20 minutes until the sauce glazes the spoon. Taste and adjust salt and pepper.

Step 5:

I stir in the frozen peas and a splash of lemon juice if I want brightness, then sprinkle chopped parsley over the top. I ladle the stew into bowls and serve with crusty bread or over buttered rice. I love the way the steam carries the scent of herbs and warm tomato—comfort in a bowl.

Pro Tips

• Use chicken thighs for juicier, more forgiving meat. Thighs stay tender; breasts can dry out if overcooked.
• If you skip searing, add a teaspoon of smoked paprika for extra depth without extra steps.
• For thicker stew without cornstarch, mash a few potatoes directly in the pot to naturally thicken the broth.
• If your slow cooker runs hot, check at 3 hours on low to avoid overcooking—every unit behaves a bit differently.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed firm tofu for a vegetarian version—press the tofu first and add it during the last hour so it absorbs flavor.
• Replace cornstarch with 2 tbsp flour mixed with a little cold water—whisk well to avoid lumps (gluten-free cooks: use arrowroot).
• Prefer dairy-free? Skip the Parmesan or Greek yogurt; the stew stays rich from the chicken and tomato.
• Short on potatoes? Use 2 cups of sweet potato for a sweeter, slightly heartier stew (slightly shorter cooking may be needed).

Variations & Tips

• Spicy kick: Add 1 tsp smoked paprika and 1/4 tsp cayenne, or toss in diced chiles.
• Kid-friendly: Omit the Worcestershire and reduce herbs; add a splash of apple juice for sweetness.
• Mediterranean twist: Swap tomatoes for 1/2 cup olives and 1 tsp oregano; finish with lemon zest.
• One-pot dinner: Serve over mashed cauliflower for a low-carb option.
• Slow-braised twist: Add 1/2 cup red wine to the broth for deeper flavor (adults only!).
• Freezer-friendly: Freeze in meal-sized portions before adding peas; thaw overnight before reheating.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble everything in the slow cooker insert, cover, and refrigerate up to 24 hours before cooking. Or fully cook, cool, then store in airtight containers in the fridge for 3–4 days. Reheat gently on the stove or in the microwave; add a splash of broth if it thickens too much.

Can I double the recipe?

Sure thing. Use a larger slow cooker or split between two appliances if needed. Cook time stays similar, but check for doneness an hour earlier if your slow cooker fills close to the top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for tender, shreddable chicken and soft potatoes that a fork pierces easily. The broth should taste balanced and aromatic, not raw or watery.

What if I don’t have ingredient X?

Swap missing herbs with 1 tsp Italian seasoning, or replace Worcestershire with 1 tsp soy sauce for umami. Canned diced tomatoes? Omit and add 1/2 cup extra broth plus a tablespoon of vinegar for brightness.

How I Like to Serve It

I spoon this stew into deep bowls and top with a scattering of fresh parsley and a crack of black pepper. I love it with crusty bread to soak up the broth, or over fluffy rice for a heartier plate. Pair it with a simple green salad and a chilled glass of white wine on a slow Sunday, or keep it casual with buttered rolls for a weeknight family dinner.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth to revive the texture.
• Always cook chicken to a safe internal temperature of 165°F—use a thermometer to check the thickest piece.

Final Thoughts

Closing: Give this Crockpot chicken and vegetable stew a try—then put your feet up and let the slow cooker do the applause-worthy work while you relax.