Introduction
Oh, the crisp air of autumn, the scent of a crackling fire, and the undeniable yearning for a meal that wraps you in warmth from the inside out. There’s something truly magical about a hearty stew simmering all day, filling your home with an aroma that promises pure comfort. Life gets busy, doesn’t it? But that doesn’t mean we have to sacrifice wholesome, delicious meals. Today, we’re diving into a recipe that’s about to become your new weeknight hero: the Slow Cooker Chicken & Veggie Stew. Get ready to embrace effortless deliciousness!
Why Make This Recipe
This Slow Cooker Chicken & Veggie Stew is easy and convenient. It takes minimal effort for great flavor. Your slow cooker does all the work. This stew is healthy and full of nutrients. It has lean protein and many colorful vegetables. The taste is rich and satisfying. It tastes like home. This recipe is also budget-friendly. It uses simple, affordable ingredients to feed your whole family. It is perfect for meal prep because it tastes even better the next day.
How to Make Slow Cooker Chicken & Veggie Stew
Making Slow Cooker Chicken & Veggie Stew is very simple. First, you get all your ingredients ready. Then you put them in the slow cooker. You set the slow cooker and let it cook. Finally, you add a few finishing touches.
Ingredients of Slow Cooker Chicken & Veggie Stew
- Protein:
- Boneless, skinless chicken thighs (or breasts, cubed)
- Vegetables (Chopped):
- Carrots
- Celery
- Potatoes (Yukon Gold or red potatoes work well)
- Onion
- Garlic
- Peas (frozen)
- Corn (frozen)
- Liquids & Flavor Boosters:
- Chicken broth (low sodium)
- Crushed tomatoes (or diced tomatoes)
- Tomato paste
- Worcestershire sauce
- Dried herbs (thyme, rosemary, bay leaf)
- Salt
- Black pepper
- Thickener (Optional):
- Cornstarch slurry (mix cornstarch with water)
Directions of Slow Cooker Chicken & Veggie Stew
- Step 1: Prep Your Ingredients
- Chop all vegetables to a similar size for even cooking.
- Cut chicken into bite-sized pieces.
- Step 2: Combine in Slow Cooker
- Put chicken in the bottom of your slow cooker.
- Add chopped carrots, celery, potatoes, onion, and garlic over the chicken.
- Pour in chicken broth, crushed tomatoes, tomato paste, and Worcestershire sauce.
- Stir in dried herbs, salt, and pepper.
- Step 3: Set and Forget
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Cook until chicken is tender and vegetables are soft.
- Step 4: The Finishing Touches
- In the last 30 minutes of cooking, stir in frozen peas and corn.
- If you want a thicker stew, make a cornstarch slurry. Slowly stir it into the hot stew until it is thick enough.
- Remove the bay leaf before serving.
How to Serve Slow Cooker Chicken & Veggie Stew
- You can serve your Slow Cooker Chicken & Veggie Stew with many things.
- Crusty Bread: It is perfect for soaking up all the delicious liquid.
- Fluffy Rice: It is a classic pairing that makes the meal more filling.
- Creamy Mashed Potatoes: This adds extra comfort.
- Warm Biscuits: Another great option for dipping.
- Simple Side Salad: A fresh, crisp contrast to the rich stew.
How to Store Slow Cooker Chicken & Veggie Stew
This hearty Slow Cooker Chicken & Veggie Stew keeps well. Put it in an airtight container in the refrigerator. It will last for 3-4 days. It tastes even better the next day!
Tips to Make Slow Cooker Chicken & Veggie Stew
- Browning Chicken (Optional): For more flavor, quickly cook the chicken in a hot pan before putting it in the slow cooker.
- Vegetable Order: Put harder vegetables like carrots and potatoes in first. This gives them more time to soften.
- Don’t Overcook: Even though slow cookers are forgiving, watch your vegetables. This keeps them from getting too soft.
- Don’t Peek Too Much: Lifting the lid lets heat out. This makes cooking take longer.
- Season as You Go: Taste the stew and add more seasoning before you serve it.
- Batch Cooking: This stew freezes very well, which is great for meal prep.
Variation
- Herb Twist: Try different herb mixes like Italian seasoning. You can also add a hint of smoked paprika.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Heartier Grains: Add some barley or farro for more chewiness. Add them with the liquids.
- Different Veggies: Try parsnips, sweet potatoes, green beans, or mushrooms.
- Dairy Free Option: This recipe naturally has no dairy.
FAQs
Q1: Can I use frozen chicken for Slow Cooker Chicken & Veggie Stew?
A1: You can use frozen chicken. It is best to thaw it first. This helps it cook evenly and is safer, especially in a slow cooker.
Q2: How can I thicken my Slow Cooker Chicken & Veggie Stew if it’s too watery?
A2: To thicken your stew, make a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this into the hot stew in the last 30 minutes of cooking. Let it simmer until it is the thickness you want.
Q3: How long does Slow Cooker Chicken & Veggie Stew last in the refrigerator?
A3: This hearty Slow Cooker Chicken & Veggie Stew will last for 3-4 days in an airtight container in the refrigerator. It often tastes even better the next day!
Q4: Can I add beans to this Slow Cooker Chicken & Veggie Stew recipe?
A4: Yes, you can add beans. Canned beans, like cannellini or kidney beans, work well. Rinse and drain them. Stir them into the stew in the last 30-60 minutes of cooking.
Q5: What’s the best type of potato to use for Slow Cooker Chicken & Veggie Stew?
A5: Waxy potatoes are best for this stew. Yukon Gold or red potatoes hold their shape better during long cooking. Starchy potatoes like Russets can become too soft.
Hearty Autumn Chicken & Root Vegetable Stew
A warming slow cooker stew featuring tender chicken, root vegetables, and a savory broth, perfect for a comforting autumn meal.
Equipment
- slow cooker
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
Vegetables (Chopped)
- 2 large carrots peeled
- 2 stalks celery
- 1.5 lbs Yukon Gold potatoes unpeeled
- 1 large yellow onion
- 4-5 cloves garlic minced
- 1 cup frozen peas
- 1 cup frozen corn
Liquids & Flavor Boosters
- 4 cups low-sodium chicken broth
- 1 can crushed tomatoes 14.5 oz
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Thickener (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Instructions
Instructions
- Chop vegetables into 1/2-inch to 1-inch pieces, mince garlic, and cut chicken into bite-sized pieces.
- Place chopped chicken in the slow cooker, then layer with carrots, celery, potatoes, onion, and minced garlic.
- Add chicken broth, crushed tomatoes, tomato paste, Worcestershire sauce, dried thyme, rosemary, bay leaf, salt, and black pepper to the slow cooker and stir.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and vegetables are soft.
- During the last 30 minutes, stir in frozen peas and corn; optionally, add a cornstarch slurry for a thicker stew.
- Remove the bay leaf and serve hot with crusty bread, rice, or mashed potatoes.
Notes
Serve hot with crusty bread, rice, or mashed potatoes. Remove the bay leaf before serving. For a thicker stew, a cornstarch slurry can be added during the final 30 minutes of cooking.