Description
This hearty and affordable slow cooker chicken and vegetable stew is perfect for busy weeknights. Packed with flavor, nutrition, and budget-friendly ingredients.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, sliced
- 2 potatoes, cubed (or sweet potatoes)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp cornstarch (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Dice all vegetables and cut chicken thighs into chunks. (Prep ahead the night before if desired.)
- Layer vegetables at the bottom of the slow cooker, then add chicken on top.
- Pour in diced tomatoes and broth. Add garlic, bay leaves, thyme, paprika, salt, and pepper. Do not stir.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Optional: Mix cornstarch with water and stir into stew 30 minutes before serving to thicken.
- Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
Perfect for batch cooking or freezing. Sweet potatoes add extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg