Slow cooker chicken and vegetable stew is a hearty version of the classic soup. Chunky veggies and tender chicken are full of satisfying flavors. This versatile stew works well as a lunch or dinner. Of course, you can still serve this stew with some thick egg noodles or rice to make it even more of a meal. Enjoy!

Slow Cooker Chicken and Vegetable Stew
Slow Cooker Chicken and Vegetable Stew

Ingredients for Slow Cooker Chicken and Vegetable Stew

1 T. extra virgin olive oil
2 lbs. boneless, skinless chicken breasts, cubed
3 large celery stalks, chopped
1 medium white onion, chopped
3 large carrots, cut in chunks
1½ lbs. Yukon Gold potatoes, halved or quartered
2 whole bay leaves
1 t. dried thyme
1 t. dried rosemary
4 cups chicken stock
½ cup fresh parsley, finely chopped

How to Make Crock Pot Chicken and Vegetable Stew

  1. Heat olive 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 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!

Yield: 4-6 servings

Slow Cooker Chicken and Vegetable Stew

Slow Cooker Chicken and Vegetable Stew

Slow Cooker Chicken and Vegetable Stew

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes

Ingredients

  • 1 T. extra virgin olive oil
  • 2 lbs. boneless, skinless chicken breasts, cubed
  • 3 large celery stalks, chopped
  • 1 medium white onion, chopped
  • 3 large carrots, cut in chunks
  • 1½ lbs. Yukon Gold potatoes, halved or quartered
  • 2 whole bay leaves
  • 1 t. dried thyme
  • 1 t. dried rosemary
  • 4 cups chicken stock
  • ½ cup fresh parsley, finely chopped

Instructions

    1. Heat olive 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 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!

Slow Cooker Chicken and Vegetable Stew
Slow Cooker Chicken and Vegetable Stew