Slow Cooker Chicken & Veggie Stew – Cozy, Hearty, and Simple

There are days when you want a warm, satisfying meal without hovering over the stove. That’s where this slow cooker chicken and veggie stew shines. It’s comforting, full of flavor, and incredibly easy to pull together before work or a busy day.

You’ll get tender chicken, soft potatoes, and a mix of vegetables in a savory broth that tastes like you simmered it for hours—because you did, but the slow cooker did all the work. It’s family-friendly, freezer-friendly, and worth adding to your regular rotation.

Slow Cooker Chicken & Veggie Stew - Cozy, Hearty, and Simple

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
• Potatoes: 1.5 pounds baby gold or russet, cut into 1-inch pieces
• Carrots: 3 large, peeled and sliced
• Celery: 3 stalks, sliced
• Onion: 1 large yellow onion, diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tablespoons
• Chicken broth: 4 cups, low-sodium
• Frozen peas: 1 cup
• Corn (optional): 1 cup frozen or canned (drained)
• Olive oil or butter: 1 tablespoon (optional for sautéing)
• Flour or cornstarch: 2 tablespoons (for thickening, optional)
• Bay leaf: 1
• Dried thyme: 1 teaspoon (or 1 tablespoon fresh)
• Dried rosemary: 1/2 teaspoon, crushed
• Paprika: 1 teaspoon (smoked or sweet)
• Salt and black pepper: to taste
• Fresh parsley: for garnish, chopped
• Lemon juice or apple cider vinegar: 1–2 teaspoons, to brighten at the end

Instructions

 

• Prep your vegetables. Chop potatoes, carrots, celery, and onion into bite-size pieces. Mince the garlic. Keep the peas and corn in the freezer for now.
• Season the chicken. Pat the chicken dry and season both sides with salt, pepper, paprika, and a pinch of thyme and rosemary.
• Optional: Sauté for extra flavor. In a skillet, warm olive oil and lightly brown the chicken 2–3 minutes per side. Remove and quickly sauté the onions and garlic for 2 minutes. This step adds depth but isn’t required.
• Layer the slow cooker. Add potatoes, carrots, celery, onion, and garlic to the bottom. Place the chicken on top.
• Add the flavor boosters. Stir tomato paste into the broth until dissolved. Pour over the ingredients. Add bay leaf, remaining thyme and rosemary, and a light sprinkle of salt and pepper.
• Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the vegetables are soft.
• Shred or cube the chicken. Remove the chicken, shred or cut into chunks, and return it to the pot. Remove the bay leaf.
• Thicken (optional). If you prefer a thicker stew, stir 2 tablespoons flour or cornstarch into 1/4 cup cold water to make a slurry. Mix into the stew, cover, and cook on High for 15 minutes.
• Finish with veggies and brightness. Stir in peas (and corn, if using) and cook for 5–10 minutes until heated. Add a splash of lemon juice or vinegar to brighten the flavors.
• Taste and serve. Adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.

Why This Recipe Works

This stew relies on simple ingredients and slow cooking for deep flavor. The chicken gently cooks until it’s fork-tender, and the vegetables absorb all the seasonings and broth.

A touch of tomato paste adds richness, while herbs like thyme and bay leaf bring a cozy, classic stew taste. Everything simmers low and slow, so the flavors meld without fuss. Plus, using a slow cooker reduces the risk of overcooking and keeps the chicken juicy.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
• Potatoes: 1.5 pounds baby gold or russet, cut into 1-inch pieces
• Carrots: 3 large, peeled and sliced
• Celery: 3 stalks, sliced
• Onion: 1 large yellow onion, diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tablespoons
• Chicken broth: 4 cups, low-sodium
• Frozen peas: 1 cup
• Corn (optional): 1 cup frozen or canned (drained)
• Olive oil or butter: 1 tablespoon (optional for sautéing)
• Flour or cornstarch: 2 tablespoons (for thickening, optional)
• Bay leaf: 1
• Dried thyme: 1 teaspoon (or 1 tablespoon fresh)
• Dried rosemary: 1/2 teaspoon, crushed
• Paprika: 1 teaspoon (smoked or sweet)
• Salt and black pepper: to taste
• Fresh parsley: for garnish, chopped
• Lemon juice or apple cider vinegar: 1–2 teaspoons, to brighten at the end

How to Make It

1. Prep your vegetables. Chop potatoes, carrots, celery, and onion into bite-size pieces.

   Mince the garlic. Keep the peas and corn in the freezer for now.

2. Season the chicken. Pat the chicken dry and season both sides with salt, pepper, paprika, and a pinch of thyme and rosemary.
3. Optional: Sauté for extra flavor. In a skillet, warm olive oil and lightly brown the chicken 2–3 minutes per side. Remove and quickly sauté the onions and garlic for 2 minutes.

   This step adds depth but isn’t required.

4. Layer the slow cooker. Add potatoes, carrots, celery, onion, and garlic to the bottom. Place the chicken on top.
5. Add the flavor boosters. Stir tomato paste into the broth until dissolved. Pour over the ingredients.

   Add bay leaf, remaining thyme and rosemary, and a light sprinkle of salt and pepper.

6. Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the vegetables are soft.
7. Shred or cube the chicken. Remove the chicken, shred or cut into chunks, and return it to the pot. Remove the bay leaf.
8. Thicken (optional). If you prefer a thicker stew, stir 2 tablespoons flour or cornstarch into 1/4 cup cold water to make a slurry. Mix into the stew, cover, and cook on High for 15 minutes.
9. Finish with veggies and brightness. Stir in peas (and corn, if using) and cook for 5–10 minutes until heated.

   Add a splash of lemon juice or vinegar to brighten the flavors.

10. Taste and serve. Adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.

Keeping It Fresh

Store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen by day two, making great next-day lunches.

For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave with a splash of broth or water to loosen the texture.

Health Benefits

• Lean protein: Chicken provides high-quality protein for muscle repair and steady energy.
• Fiber-rich veggies: Potatoes, carrots, peas, and celery add fiber to support digestion and keep you full.
• Lower sodium control: Using low-sodium broth and seasoning to taste helps manage salt intake.
• Balanced meal: This stew delivers a mix of protein, complex carbs, and vegetables in one bowl.
• Nutrient variety: Carotenoids from carrots, vitamin C from peas, and potassium from potatoes add a nutritious punch.

Common Mistakes to Avoid

• Overcrowding with too much liquid: Slow cookers trap moisture. Add only enough broth to cover ingredients; you can always add more at the end.
• Skipping seasoning layers: Season the chicken before cooking and adjust at the end.

  This builds flavor.

• Adding peas too early: They can turn mushy and dull. Stir them in near the end.
• Cutting veggies too small: They may disintegrate after long cooking. Aim for 1-inch chunks.
• Overcooking on High: High heat can dry out chicken breast.

  If using breasts, cook on Low for best results.

Variations You Can Try

• Herb swap: Use Italian seasoning or herbes de Provence in place of thyme and rosemary.
• Root veggie boost: Add parsnips, turnips, or sweet potatoes for earthy sweetness.
• Creamy version: Stir in 1/2 cup cream or coconut milk at the end for a richer stew.
• Grain add-ins: Serve over cooked brown rice, quinoa, or egg noodles for extra heartiness.
• Spice it up: Add a pinch of red pepper flakes or smoked chipotle powder.
• Mushroom umami: Toss in 8 ounces of sliced mushrooms at the start to deepen the flavor.
• Gluten-free thickening: Use cornstarch or arrowroot instead of flour.
• Breast vs. thigh: Chicken thighs stay juicier, but breasts work well if cooked on Low and not overdone.

FAQ

Can I use frozen chicken?

It’s safer to use thawed chicken in a slow cooker so it reaches a safe temperature quickly and evenly. If you only have frozen chicken, thaw it in the fridge overnight before cooking.

How can I make this stew thicker without flour?

Use cornstarch or arrowroot mixed with cold water to make a slurry. You can also mash some of the potatoes in the pot to naturally thicken the stew.

Do I need to brown the chicken first?

No, but browning adds a richer, deeper flavor.

If you’re short on time, skip it—this recipe is still delicious without that step.

What can I use instead of tomato paste?

You can use a few tablespoons of canned crushed tomatoes or even a splash of tomato sauce. If you skip tomato entirely, add a bit more paprika and a dash of Worcestershire for depth.

How do I prevent the vegetables from getting mushy?

Cut them into larger pieces, avoid overcooking, and cook on Low when possible. Add delicate veggies like peas at the end.

Can I make this on the stovetop?

Yes.

Sauté the chicken, onions, and garlic in a large pot, add remaining ingredients (except peas), and simmer covered for 45–60 minutes until tender. Stir in peas at the end and adjust seasoning.

What if I don’t have thyme or rosemary?

Use a blend like Italian seasoning, poultry seasoning, or even dried oregano and basil. The stew is flexible and forgiving.

Is this recipe freezer-friendly?

Absolutely.

Freeze cooled portions in airtight containers. For best texture, add the peas after reheating, not before freezing.

How can I add more protein?

Stir in a can of drained white beans near the end or add extra chicken. Serving with quinoa also bumps up protein.

What size slow cooker should I use?

A 5- to 6-quart slow cooker works well for this recipe.

If yours is smaller, reduce ingredients slightly to avoid overflow.

Wrapping Up

Slow Cooker Chicken & Veggie Stew is the kind of meal that fits busy weeknights and cozy weekends alike. It’s simple to prep, packed with wholesome ingredients, and easy to customize. With a little chopping and a few pantry staples, you’ll have a hearty, comforting dinner waiting for you.

Keep this recipe in your back pocket—it’s a reliable favorite you’ll come back to again and again.