Crock Pot Chicken Veggie Stew
Warm, nourishing, and irresistibly flavorful, this Crock Pot Chicken Veggie Stew is your go-to comfort food for busy weeknights or lazy weekends. Packed with tender, shredded chicken, hearty vegetables like carrots, potatoes, celery, and green beans, and a rich tomato-infused broth, this slow cooker classic is as wholesome as it is satisfying. Seasoned with aromatic herbs like thyme and rosemary, and finished with a sprinkle of fresh parsley, it delivers a rustic, homemade flavor with minimal effort. Simply toss the ingredients into your crock pot, let it simmer to perfection, and enjoy a family-friendly meal that’s both healthy and incredibly delicious. Perfect for meal prep or feeding a hungry crowd, this chicken and veggie stew is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 large (peeled and chopped) carrots
- 3 pieces (chopped) celery stalks
- 4 medium (peeled and diced) potatoes
- 1 large (diced) onion
- 3 minced garlic cloves
- 4 cups low-sodium chicken broth
- 1 14.5 oz can diced tomatoes (with juice)
- 2 cups frozen green beans
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 piece bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Prepare the vegetables by peeling and chopping the carrots, celery, potatoes, and onion. Mince the garlic.
Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for about 2-3 minutes per side, just until lightly browned. This step is optional but adds depth of flavor.
In a 6-quart crock pot, add the seared chicken breasts, followed by the carrots, celery, potatoes, onion, minced garlic, and green beans.
Pour the chicken broth and diced tomatoes (with juice) over the ingredients in the crock pot. Add the tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir gently to combine.
Cover the crock pot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The stew is ready when the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the bay leaf and discard it. Use two forks to shred the chicken directly in the crock pot, or serve the chicken in large pieces as desired.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with freshly chopped parsley before serving. Enjoy your hearty Crock Pot Chicken Veggie Stew!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
