Hearty Slow Cooker Chicken and Vegetable Stew Recipe

When it’s cold outside and you’re craving something hearty, this Slow Cooker Chicken and Vegetable Stew is just what you need! Tender chunks of chicken, colorful veggies, and fragrant herbs come together in a rich, savory broth that’s as comforting as it is delicious. With minimal prep and the magic of a slow cooker, this stew is perfect for busy weekdays or cozy weekends. Pair it with some crusty bread, and you’ve got a meal everyone will love!

If you like this recipe you'll also enjoy our cast iron chicken pot pie, slow cooker Tuscan sausage and potato soup, and instant pot cheeseburger soup.

Slow Cooker Chicken and Vegetable Stew Recipe

Chicken Stew Ingredients

• 1 T avocado oil
• 2 lbs boneless, skinless chicken breasts, cubed
• Sea salt and black pepper, to taste
• 3 large celery stalks, chopped
• 1 medium white onion, chopped
• 3 large carrots, cut in chunks
• 1½ lbs tri-color potatoes, halved or quartered
• 2 whole bay leaves
• 1 t dried thyme
• 1 t dried rosemary
• 4 c chicken stock, preferably organic
• 3 T fresh parsley, finely chopped

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Slow Cooker which is a must for this recipe and you don't need anything fancy
• Knife, I love my ceramic knife set and they stay super sharp
• Measuring Spoon this is the only one I use now, you have all the measurements you need in one spoon

Slow Cooker Stew Directions

1. Heat oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
2. Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.
3. Cover and cook on high for 4 hours or on low for 8 hours. Remove the lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!

This Slow Cooker Chicken and Vegetable Stew is a hug in a bowl! Whether you’re meal-prepping or feeding the family, this recipe is a guaranteed hit. It's wholesome, flavorful, and so simple to make—perfect for warming up any day of the week.

Hearty Slow Cooker Chicken and Vegetable Stew

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Servings 6 people

Ingredients

  

• 1 T avocado oil
• 2 lbs boneless skinless chicken breasts, cubed
• Sea salt and black pepper to taste
• 3 large celery stalks chopped
• 1 medium white onion chopped
• 3 large carrots cut in chunks
• 1½ lbs tri-color potatoes halved or quartered
• 2 whole bay leaves
• 1 t dried thyme
• 1 t dried rosemary
• 4 c chicken stock
• 3 T fresh parsley finely chopped

Instructions

 

• Heat oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
• Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.
• Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!