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Slow Cooker Chicken Vegetable Stew Recipe

October 16, 2017 by Jeanette 43 Comments

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Slow Cooker Chicken Vegetable Stew Recipe - learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew ~ https://jeanetteshealthyliving.com
GSlow Cooker Chicken Vegetable Stew Recipe - learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew ~ https://jeanetteshealthyliving.com

Cozy up with this chunky, hearty one pot Slow Cooker Chicken Vegetable Stew. Learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew. Your choice of herbs and spices will transform this simple dish into a new global dish each time you make it.Slow Cooker Chicken Vegetable Stew Recipe - learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew ~ https://jeanetteshealthyliving.com

I love this time of year with all the leaves turning their glorious autumn colors. As the weather turns cooler, cozy meals like this Slow Cooker Smoky Chicken Vegetable Stew scented with warm herbs … (rosemary, thyme and sage in this case) start to appear on our menu.

Slow cooked meals free me up to run errands and take care of household chores. Almost anything cooking away slowly in the kitchen makes it smell amazing and cozy.

Something I’ve been doing more of lately is repurposing sauces from other meals and turning them into new dishes. To this stew, I added some of the Roasted Garlic Tomato Sauce I made the other day and a touch of Spanish smoked paprika. Sauces from leftover meals can often be used as braising liquids or even used in soups. So, don’t throw away the delicious leftover sauces you create.
Slow Cooker Chicken Vegetable Stew Recipe - learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew ~ https://jeanetteshealthyliving.com

What Vegetables Go Well In Chicken Stew

Root vegetables are wonderful for slow cooked stews. Here, I’ve used simply potatoes and carrots from the farmer’s market, but you can add butternut squash/winter squash, sweet potatoes/yams, turnips, rutabaga or parsnips if you like. Mushrooms and tomatoes would also be nice, adding extra umami flavors.

What Seasoning and Spices Go In Chicken Stew

Choose a global theme and use herb and spice blends that match the flavor profile.

  • Mediterranean – rosemary, thyme and sage, Herbs de Provence, Fines Herbes, Italian seasoning mix
  • Indian – curry powder,  garam masala, cilantro (add at the end)
  • Thai – red, yellow or green curry paste, coconut milk, fish sauce, lime juice (add at the end)
  • Chinese – five spice powder, dried shitake mushrooms (and their soaking liquid), garlic, ginger, soy sauce, sesame oil
  • Middle Eastern – cumin, coriander, allspice, cardamon, cloves, cinnamon, nutmeg (or try baharat, a Middle Eastern spice blend)
  • Caribbean – allspice, ginger, thyme, cayenne, thyme
  • Cajun – Cajun seasoning, onion, celery, bell pepper, garlic, thyme, tomatoes

Slow Cooker Chicken Vegetable Stew Recipe - learn what vegetables, herbs and spices go well in chicken stew, and how to make a healthy chicken stew ~ https://jeanetteshealthyliving.com

What Makes A Healthy Chicken Stew?

What makes this chicken vegetable stew healthy? I use skinless, boneless chicken, only one tablespoon of olive oil, low sodium broth and lots of vegetables. You can serve this slow cooker Chicken Vegetable Stew on its own, or with some crusty whole grain bread. If you like a thicker gravy, use a  little mixture of cornstarch and cold water, and stir in at the end.

Here’s a video that shows how easy this recipe is to make:

Slow Cooker Chicken Vegetable Stew - This stew will warm your belly and make your kitchen smell amazing! Braised in a tomato-based sauce and flavored with rosemary, thyme and sage, it's pure comfort food.
4 from 3 votes
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Slow Cooker Chicken Vegetable Stew

This version of Chicken Vegetable Stew uses a classic combination of thyme, sage and rosemary, but feel free choose your favorite spice and herb blends.
Course Main Course
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours
Servings 4
Calories 335 kcal
Author Jeanette

Ingredients

  • 1 pound boneless chicken breast or thighs
  • 1/2 teaspoon Spanish smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 carrots coarsely chopped
  • 2 celery stalks coarsely chopped
  • 10 ounces fresh mushrooms finely chopped (I used the food processor)
  • salt and pepper to taste
  • 3 potatoes cut up
  • 1 fresh thyme sprig
  • 3 leaves fresh sage
  • 1 small fresh rosemary sprig
  • 1 1/2 cups Roasted Garlic Tomato Sauce or plain tomato sauce
  • 1 cup low sodium chicken broth

Instructions

  1. Season chicken with paprika, salt and pepper. Heat oil in a large skillet. Place chicken in pan and brown on both sides. Remove to slow cooker. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.

Recipe Notes

You can substitute 1 1/2 cups chopped tomatoes for the Roasted Garlic Tomato Sauce if you like. If you do, add a few chopped garlic cloves to the vegetables when sauteing.

Nutrition Facts
Slow Cooker Chicken Vegetable Stew
Amount Per Serving
Calories 335 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 990mg43%
Potassium 1920mg55%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 9g10%
Protein 33g66%
Vitamin A 8165IU163%
Vitamin C 33mg40%
Calcium 95mg10%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: back-to-school, chicken, Clean Eating, dairy-free, Dinner, gluten-free, main courses, Meal Planning, New Year, Pantry Recipe, Slow Cooker Tagged With: chicken stew, crockpot, slow cooker, stew, using leftovers

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Comments

  1. Allie says

    October 23, 2014 at 6:53 am

    This looks amazing and absolutely perfect for the colder months

    Reply
  2. Alice @ Hip Foodie Mom says

    October 23, 2014 at 7:18 am

    Hooray for root vegetables and repurposing sauces from other meals . . this is fabulous and looks so hearty and delicious!!! I love using my slow cooker this time of the year!!

    Reply
    • Yvonne M says

      January 11, 2019 at 2:55 pm

      I Use my beef grvy from cubed steak, baked steak or any kind of steak & put it in my vegetable soup. It is amazing & adds an extreme amount of beef flavor. Last time I didn’t even add any additional beef to my soup either when I made beef tips. I just kinda smashed them down & added them. It lets me save on my GFS beef base that I’ve already added to my beef tips the first time! AMAZING TIP!! I also save the au jus, too.

      Reply
  3. Joanne says

    October 23, 2014 at 7:52 am

    Now that there’s really a chill in the air, this sounds so good. The ultimate in healthy comfort food!

    Reply
  4. Annemarie (Real Food Real Deals) says

    October 23, 2014 at 8:46 am

    This looks so delicious! Perfect for a cool evening. Pinning so I can add it to a meal plan soon. 🙂

    Reply
  5. Liz @ Floating Kitchen says

    October 23, 2014 at 8:48 am

    Gorgeous stew! And yeah for repurposing sauces from other endeavors. Genius idea!

    Reply
  6. Jen @ Jen's Favorite Cookies says

    October 23, 2014 at 9:25 am

    Oh, dang, this looks good! I think I know what I’ll be making for dinner tonight!

    Reply
  7. Kelly // The Pretty Bee: Cooking & Creating says

    October 23, 2014 at 10:13 am

    This looks like perfect comfort food!

    Reply
  8. Jodee Weiland says

    October 23, 2014 at 11:07 am

    This stew looks delicious! what a great way to have chicken and vegetables all in one pot! Thanks for sharing…this recipe looks so tasty!

    Reply
  9. Kelly says

    October 23, 2014 at 4:03 pm

    This stew looks absolutely mouthwatering! The flavors sound incredible – I could almost smell the wonderful aroma. The perfect comfort food and I love that it’s made in the slow cooker too!

    Reply
  10. Cindys Recipes and Writings says

    October 23, 2014 at 5:11 pm

    I’d love a big bowl please!

    Reply
  11. Jeanette says

    October 23, 2014 at 8:25 pm

    Thanks everyone – it’s been cool and rainy lately, so I’ve been making stews like this and soups in my slow cooker a lot 🙂

    Reply
  12. Nami | Just One Cookbook says

    October 24, 2014 at 3:21 am

    This is a kind of meal that I look forward to coming home, and something that I want to eat the following day (and still look forward to the meal time)… What a fantastic meal with slow cooker! Chicken must be so tender and I love all these herbs!

    Reply
  13. Arman @ thebigmansworld says

    October 24, 2014 at 5:12 am

    It’s about to be Summer in Australia but damn, I’d whip out the slow cooker for this.

    Reply
  14. TiffsterB says

    November 23, 2014 at 2:01 pm

    I just made this and it was an absolute hit with my husband and 3 picky youngsters. Thank you for an easy and tasty family meal!

    Reply
    • Jeanette says

      November 23, 2014 at 10:32 pm

      So glad your family enjoyed this recipe – thanks so much for coming back and leaving a comment to let us know how it turned out.

      Reply
  15. Nicole says

    December 4, 2014 at 1:45 pm

    Hello,

    Can i cook this is a rice cooker?

    Thanks
    Nicole

    Reply
    • Jeanette says

      December 8, 2014 at 10:45 pm

      Nicole, I haven’t tried using a rice cooker for this recipe, but you might be able to. I would set the rice cooker so it cooks for about 45-50 minutes to make sure the chicken is cooked thoroughly.

      Reply
  16. Tanya says

    January 21, 2015 at 12:46 pm

    I’ve made this twice now. Really really good.

    Reply
    • Jeanette says

      January 21, 2015 at 6:30 pm

      Tanya, so glad you’ve been enjoying this. Thanks so much for your feedback – we really appreciate it.

      Reply
  17. Kelley C says

    February 7, 2015 at 7:29 pm

    Made this tonight for dinner!!! Absolutly wonderful recipe! Will definitely be making again! Thanks Jeanette!

    Reply
    • Jeanette says

      February 9, 2015 at 3:30 pm

      Kelley – so glad you enjoyed this recipe – thanks so much for coming back to let us know!

      Reply
  18. Brooke says

    September 9, 2015 at 4:57 pm

    This looks great, but where are the instructions?

    Reply
    • Jeanette says

      September 9, 2015 at 6:33 pm

      The recipe is in the post. Sorry we had some technical problems today which have now been resolved.

      Reply
  19. Platt College says

    October 26, 2016 at 6:57 pm

    I love my slow cooker. The chicken vegetable stew sounds tasty!

    Reply
  20. Lena says

    January 20, 2017 at 12:19 am

    5 stars
    We had this for dinner tonight and it was delicious. I’d like to try some of the other flavor profile examples you offered but admit I’m a little intimidated on how much of the ingredients to include!

    Reply
    • Jeanette says

      January 20, 2017 at 10:27 am

      Hi Lena – I am so happy you enjoyed this recipe. You might like to try these chicken stews for a change of pace:
      Jamaican Chicken Stew: https://jeanetteshealthyliving.com/crock-pot-jamaican-spiced-chicken-stew/
      Thai Coconut Curry Chicken: https://jeanetteshealthyliving.com/thai-red-curry-chicken-with-winter-squash/
      Creole Chicken Stew: http://www.thegraciouspantry.com/clean-eating-slow-cooker-creole-chicken-stew/

      Reply
  21. Jane says

    March 19, 2017 at 7:52 pm

    Would it be possible to cook on low for 8 hours instead?

    Thanks!!

    Reply
    • Jeanette says

      March 19, 2017 at 8:04 pm

      Hi Jane – that should work fine. Most slow cooker recipes I’ve seen either cook on low for 8 hours or high for 4 hours.

      Reply
  22. Elisabeth says

    October 15, 2017 at 9:56 am

    Have you ever not browned the chicken to save time and just put raw chicken in the slow cooker..does that change anything?

    Reply
    • Jeanette says

      October 15, 2017 at 9:07 pm

      I have not, but I’m sure it would work too. Browning the chicken adds some extra flavor.

      Reply
  23. Becky Armstrong says

    January 3, 2018 at 11:30 am

    5 stars
    I substituted sweet potatoes for potatoes, and added chickpeas. I’m making this for the second time, a double batch – it’s delicious!

    Reply
    • Jeanette says

      January 3, 2018 at 8:24 pm

      Love how you used sweet potatoes and chickpeas – great for an extra hearty stew!

      Reply
  24. S.Lovely says

    February 4, 2018 at 4:55 am

    Thank you so much for this gorgeous recipe!! We just made our first batch and it turned out beautifully! Just wondering if this can be put in the freezer and consumed for later? What is the fridge life for this?

    Reply
    • Jeanette says

      February 4, 2018 at 9:16 am

      So glad you enjoyed this recipe – thanks so much for letting me know! You could freeze this stew, but I would not freeze potatoes in the stew if you use them. They get a little mealy. Higher fiber vegetables freeze better, such as carrots, celery, celery root, parsnips, peas, and turnips (reference: https://www.cooksillustrated.com/how_tos/6677-leave-out-lower-fiber-vegetables-when-freezing-stew)

      Reply
  25. Jen says

    February 23, 2018 at 9:27 am

    This looks delicious! If I were to use dried spices instead of fresh, could you tell me how much to put in?

    Reply
    • Jeanette says

      February 23, 2018 at 10:47 am

      I would suggest using 1 1/2 teaspoons dried herbs in total (e.g., 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon rosemary)

      Reply
  26. Barbara Press says

    September 30, 2018 at 6:21 pm

    2 stars
    Sorely disappointed. Was able to use up everything in my refrigerator that was required in this recipe but unfortunately after 4 hours on high in the Crock-Pot the potatoes were still hard. Had to transfer to a stovetop situation to cook through. Flavor was Bland so I had to add some chili flakes. I’m one of those people that typically follows recipes to the T and this was one of them. I recommend if you’re going to make this to definitely use the fresh herbs. I was forced to use dried. Maybe that’s the difference in flavor that I’m lacking? I highly recommend also pre cooking the potatoes halfway through.

    Reply
    • Jeanette says

      September 30, 2018 at 8:45 pm

      Hi Barbara, I am so sorry to hear this did not turn out well for you. If the potatoes were cut up (similar in size to carrots), they should have cooked through in 4 hours on the high setting (it may be a difference in the type of slow cooker?). Dried herbs should work – they should be “fresh” dried herbs (no older than 1 year). Also, I used roasted garlic tomato sauce when I made this recipe. So, if you use plain tomatoes, you should add extra garlic, and season to taste with salt and pepper. I like your addition of red pepper flakes.

      Reply
  27. Kelly says

    October 10, 2018 at 11:32 am

    I was hoping to have this dish cooking while at Im at work. Is it possible to cook it on a low setting and if so, how long should I cook it for?? Thank you in advance!

    Reply
    • Jeanette says

      October 10, 2018 at 4:04 pm

      Yes you should be able to make this on the low setting for about 8 hours. Generally speaking, 4 hours on high is the same as 8 hours on low.

      Reply
  28. Janice says

    October 10, 2019 at 5:54 pm

    I was wondering, if I double up the recipe will cooking time change

    Reply
    • Jeanette says

      October 10, 2019 at 6:15 pm

      Hi Janice – the cooking time should not change. Hope you enjoy this recipe!

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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