Save to Pinterest A comforting, hearty stew featuring tender chicken and a medley of vegetables, slow-cooked to perfection for a flavorful and nourishing meal.
I still remember the first chilly evening we made this stew. The savory aroma filled our kitchen, and everyone kept peeking at the pot, eager for dinner time.
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Ingredients
- Poultry: 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into large chunks
- Vegetables: 3 medium carrots, peeled and sliced, 3 medium potatoes, peeled and diced, 2 celery stalks, chopped, 1 large onion, diced, 2 cups (300 g) green beans, trimmed and halved, 3 cloves garlic, minced
- Liquids: 4 cups (950 ml) low-sodium chicken broth, 1 can (14.5 oz/410 g) diced tomatoes, undrained
- Seasonings: 1 ½ tsp salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 1 tbsp fresh parsley, chopped (for garnish)
- Thickener (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
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Instructions
- Add Ingredients:
- Add chicken thighs, carrots, potatoes, celery, onion, green beans, and garlic to the slow cooker
- Add Liquids:
- Pour in the chicken broth and diced tomatoes (with juice)
- Season:
- Sprinkle in salt, pepper, thyme, oregano, and add the bay leaf. Stir to combine
- Cook:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken and vegetables are tender
- Thicken Optional:
- If a thicker stew is desired, stir in the cornstarch slurry during the last 20-30 minutes of cooking
- Finish:
- Remove the bay leaf. Adjust seasoning to taste
- Garnish:
- Garnish with chopped parsley before serving
Save to Pinterest My little ones love helping me load the slow cooker with colorful veggies. Their favorite job: snipping green beans before they go in!
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Variations & Customizations
Swap sweet potatoes for regular potatoes, try parsnips or butternut squash, or use turkey instead of chicken for a twist.
Serving Suggestions
Enjoy with crusty bread or serve over rice for an even heartier meal. Garnish with extra parsley for a fresh touch.
Storage & Leftovers
Store leftovers in the fridge up to 3 days. Reheat gently in the microwave or on the stove. This stew also freezes well for easy weeknight dinners.
Save to Pinterest 
A warming family meal that's so simple to make and perfect for any night of the week. Make it once and watch it become a regular in your kitchen!
Answers to Recipe Questions
- → Can I use other chicken cuts for this dish?
Yes, bone-in chicken thighs or breasts can be used, though cooking times may vary slightly.
- → How can I thicken the stew without cornstarch?
Pureeing some cooked vegetables or adding mashed potatoes can naturally thicken the stew.
- → Is it better to sauté vegetables before slow cooking?
Sautéing onions and garlic enhances flavor, but it’s optional depending on time and preference.
- → Can I substitute the vegetables in the dish?
Yes, root vegetables like sweet potatoes or parsnips can replace or complement the existing vegetable mix.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and consume within three days for best freshness.
