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Your family is sure to love this slow cooker chicken vegetable stew!
Full of flavorful chicken, hearty potatoes, and loads of veggies and herbs, chicken stew is not only a healthy family-friendly meal but also one of those comfort foods that is perfect for cold weather.
Growing up I’d get excited when I’d see my mother slaving over a hot stove for hours at a time until she finally called everyone to the table for dinner.
And although I love my Mom’s recipe, spending hours upon hours in the kitchen is just not possible for me. Luckily, I was able to adapt her recipe to my slow cooker chicken vegetable stew recipe so I can still enjoy my favorite dish without slaving over a hot stove all day long.
In fact, this chicken stew recipe can be prepped in about 20 minutes and the best part is that you can just program your slow cooker and get home at the end of the day to a delicious home-cooked meal ready to serve.
Looking for more slow cooker meals to get dinner on the table fast? Grab our Slow Cooker Freezer Meal Prep Guide so you don’t have to cook dinner every night!
What you’ll need to make this slow cooker chicken & vegetable stew
What’s great about this slow cooker recipe is that you probably have all the ingredients to make it on hand already.
Here’s what you’ll need:
1 T. extra virgin olive oil
2 lbs. boneless, skinless chicken breasts, cubed
Sea salt and black pepper, to taste
3 large celery stalks, chopped
1 medium white onion, chopped
3 large carrots, cut into chunks
1½ lbs. tri-color potatoes, halved or quartered
2 whole bay leaves
1 t. dried thyme
1 t. dried rosemary
4 c. chicken stock, preferably organic
3 T. fresh parsley, finely chopped
Slow Cooker Chicken Vegetable Stew Direction
Cut your chicken into roughly 1-inch cubes. Then add the chicken, olive oil, and salt, and black pepper to a skillet. Cook over medium heat stirring occasionally until the chicken is browned on all sides (roughly 6 – 8 minutes) then place in your slow cooker.
Next, you’ll need to chop all your potatoes, carrots, celery, and onions to your desired size and add them to your crockpot.
Top your chicken and vegetable mixture with your broth, bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves.
Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!
Tips To Make Slow Cooker Chicken Vegetable Stew Even Easier
Slow Cooker Chicken Vegetable Stew Tip #1 – If you have leftover chicken in the fridge, you can use it to make this chicken vegetable stew. This will save you about 8 – 10 minutes of prep time.
Chicken Vegetable Stew Tip #2 – To make chopping veggies quick and easy, I use the Fullstar Deluxe Vegetable Chopper. It’s super affordable and saves me hours in the kitchen when making a chicken stew or any other recipe that calls for chopped veggies.
Slow Cooker Chicken Vegetable Stew FAQ
Can you put raw chicken in a slow cooker?
Yes, you can put raw chicken in a slow cooker as long as you make sure your slow cooker isn’t over filled or too crowded to cook everything evenly. If not, I would spend the extra 5 – 10 minutes to brown it before to make sure it cooks thoroughly.
How long does it take to cook chicken in a slow cooker?
That all depends. For example, it takes roughly 4 hours on a low setting to cook chicken breast in a slow cooker. A whole chicken will take roughly 6 hours to cook and smaller pieces of cubed chicken can take less time depending on what else is in your crockpot.
Can you overcook chicken in a slow cooker?
Yes, you can overcook chicken in a slow cooker and end up with dry chicken. Make sure you follow recommended cook times in each recipe you’re making to ensure you cook chicken thoroughly without overcooking it.
Slow Cooker Chicken Vegetable Stew
Ingredients
- 1 T. extra virgin olive oil
- 2 lbs. boneless skinless chicken breasts, cubed
- Sea salt and black pepper to taste
- 3 large celery stalks chopped
- 1 medium white onion chopped
- 3 large carrots cut in chunks
- 1½ lbs. tri-color potatoes halved or quartered
- 2 whole bay leaves
- 1 t. dried thyme
- 1 t. dried rosemary
- 4 c. chicken stock preferably organic
- 3 T. fresh parsley finely chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
- Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!
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