Alright, if you’re anything like me, the joy of coming home to a kitchen filled with the scent of simmering herbs and tender chicken is unbeatable. This Slow Cooker Chicken and Vegetable Stew is one of those recipes that turns your slow cooker into a magic pot of cozy goodness. The texture of the meltingly soft vegetables paired with juicy chicken pieces just makes you want to dive into a bowl right away. Plus, there’s something so satisfying about having this hearty, colorful stew ready when you walk through the door after a busy day. I can’t wait to share how easy and comforting this recipe really is—you’ll be hooked from the very first spoonful!
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Ingredients
For the Main Dish:
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
3 carrots, peeled and sliced into 1/2-inch rounds
2 celery stalks, sliced
1 large onion, chopped
3 cloves garlic, minced
3 medium potatoes, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, drained
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp smoked paprika
Salt and pepper, to taste
2 tbsp olive oil
How I Make It
Step 1:
Start by heating the olive oil in a skillet over medium heat. Sear the chicken pieces until lightly browned on all sides—this step locks in flavor and adds a nice depth to the stew. Don’t worry about cooking all the way through; just a few minutes until golden.
Step 2:
Transfer the chicken into your slow cooker. Toss in the chopped onion, carrots, celery, potatoes, and green beans. Add the minced garlic for that beautiful aroma that wakes up the senses.
Step 3:
Pour the chicken broth and drained diced tomatoes over the ingredients. Sprinkle in the thyme, rosemary, smoked paprika, salt, and pepper. Give everything a gentle stir to combine the flavors.
Step 4:
Cover the slow cooker and cook on low for 6 hours. During this time, the chicken will become tender and the vegetables will soften to that perfect melt-in-your-mouth texture.
Step 5:
About 30 minutes before serving, check the seasoning, and adjust salt and pepper if needed. If the stew is thinner than you like, simply uncover the slow cooker and let it cook a little longer to reduce the liquid.
Step 6:
Before serving, give it a gentle stir and scoop a big bowl full of this vibrant stew, making sure you get a little bit of everything in each spoonful.
Variations & Tips
Use chicken breasts if you prefer leaner meat—but watch cooking time so they don’t dry out.
Add a splash of white wine or a teaspoon of Dijon mustard for an extra flavor kick.
Swap in sweet potatoes instead of regular potatoes for a slight sweetness and rich color.
If you like a thicker stew, stir in 1–2 tablespoons of cornstarch mixed with an equal amount of water near the end of cooking.
Fresh herbs like parsley or basil sprinkled on top right before serving brighten the dish beautifully.
How I Like to Serve It
This stew shines brightest served with a slice of crusty bread or warm dinner rolls to soak up that rich broth. On chilly nights, it’s a total winner alongside a crisp green salad tossed with lemon vinaigrette. For a heartier meal, pair it with buttered noodles or creamy mashed potatoes—comfort at its finest!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days—just reheat gently on the stove or microwave.
If frozen, thaw overnight in the fridge and reheat slowly to keep the chicken juicy and the veggies tender.
Closing: This Slow Cooker Chicken and Vegetable Stew is one of those recipes that feels like a warm hug on a plate—simple, satisfying, and always hits the spot.
