Chicken & Vegetable Stew (slow cooker, low fat)
There’s nothing quite like a steaming bowl of chicken and vegetable stew to warm you up on a chilly night. And it gets even better when cooking time is completely hands off. ❤ This slow cooker chicken stew recipe is the perfect blend of hearty ingredients and comforting flavors, making it a healthy dinner that the whole family will love.
Table of contents
📝 Ingredients You’ll Need
Here’s what you need to whip up this tasty stew:
- boneless, skinless chicken breasts, diced
- mixed vegetables (carrots, celery, bell peppers, zucchini) – you can use frozen vegetables if that’s what you have!
- diced tomatoes (with juice)
- low-sodium chicken broth – you can 100% use cold water to make this dish if stock isn’t available.
- garlic, minced
- dried thyme – we’re using dried herbs for this recipe. Fresh herbs would also work well, you may want to tie them together or put in a sachet to easily pick them out.
- dried oregano
- bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
👩🍳 How to Make my Chicken & vegetable Stew
Creating this healthy chicken stew is simple, thanks to the magic of the slow cooker. Follow these step-by-step instructions for the best results:
- Prep your ingredients – Dice the boneless, skinless chicken breasts and chop your fresh veggies.
- Combine everything – In your slow cooker, combine the raw chicken, mixed vegetables, diced tomatoes, and chicken broth. Add the minced garlic, dried thyme, oregano, bay leaf, salt, and black pepper.
- Stir it up – Mix everything together to ensure the chicken and vegetables are well-coated with the seasonings.
- Cook it slow – Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
- Final touches – Remove the bay leaf before serving. Garnish with fresh parsley if desired.
- Serve & Enjoy – Pair with a side of warm bread for a complete meal.
🍳 Alternative Cooking Instructions Without a Slow Cooker
If you don’t have a slow cooker, making this creamy chicken stew on the stovetop is just as simple… it just takes a bit more hands on time. Here’s how:
- Preparation: Begin by chopping your vegetables and cutting the chicken into bite-sized pieces.
- Sauté: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pot and set aside.
- Cook Vegetables: In the same pot, add a bit more olive oil if needed. Add the mixed vegetables minced garlic, dried thyme, oregano, bay leaf, salt, and black pepper.
- Combine Ingredients: Return the chicken to the pot and chicken broth and tomatoes.
- Simmer: Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to an hour. Stir occasionally to prevent sticking.
- Thicken Stew: If you prefer a thicker consistency, mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the stew until it thickens.
- Adjust Taste: Taste your stew and adjust the seasoning with salt and pepper.
🍽️ Serving Suggestions
For a satisfying and hearty bowl of stew, serve your chicken and vegetable stew with some crusty bread. Feel free to add frozen peas, diced red potatoes, sweet potatoes or green beans during the last hour of cooking for a bit of extra flavor and texture.
📦 Storing Leftovers
If you find yourself with leftover chicken stew, store it in a freezer-safe container for up to three days in the fridge or three months in the freezer. Reheat slowly over medium heat to enjoy again.
🌿 Nutrition Information
Here’s the nutritional breakdown for this crockpot chicken stew recipe. Note how low the fat is. That’s because we’re taking advantage of the slow cooker and can avoid adding extra oil. If you have the macros at the end you can always add a drizzle of extra virgin olive oil for flavor.
- Servings: 4
- Serving Size: 1.5 cups
- Calories: 285
- Fat: 6g
- Protein: 34g
- Carbohydrates: 27g
- Fiber: 8g
💡 Tips for the Best Stew
For added creaminess, experiment with different types of potatoes like russet potatoes or Yukon golds for a heartier texture. If you prefer a thicker stew, create a flour mixture or a cornstarch slurry to stir in at the end.
Fresh rosemary would be a nice addition if you’re adding potatoes.
This easy chicken stew is a great way to enjoy delicious slow cooker meals all year round.
Chicken & Vegetable Stew (slow cooker)
Equipment
- 1 Slow Cooker
Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 4 cups mixed vegetables carrots, celery, onion, bell peppers, zucchini
- 1 can 15 oz diced tomatoes (with juice)
- 2 cups low-sodium chicken broth
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- In the slow cooker, combine the diced chicken, mixed vegetables, diced tomatoes, and chicken broth.
- Add the minced garlic, dried thyme, oregano, bay leaf, salt, and pepper.
- Stir everything together to ensure the chicken and vegetables are well-coated with the seasonings.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Nutrition
