Slow Cooker Recipes

This cozy chicken and vegetable stew is one of my favorite slow cooker recipes—wholesome, family-friendly comfort food that’s healthy, simple, and delicious.

Have you ever come home after a long day to the warm, herb-infused aroma of a crockpot bubbling gently on the counter? That’s exactly what happened one blustery January afternoon when I tested this Homestyle Slow Cooker Chicken and Vegetable Stew. It’s not just another dinner idea; lean chicken thighs mingle with colorful carrots, celery, and peas in a light, creamy gravy. Between the ease of a set-and-forget crockpot meal and the homemade richness you crave, this recipe delivers on all fronts—potluck-ready, kid-approved, and perfectly cozy.

Why You’ll Love This Recipe

• No oven needed—just your trusty slow cooker or Crockpot
• Fuss-free prep: under 15 minutes of hands-on time
• Family-friendly: mild flavors that please kids and grown-ups alike
• Healthy twist on comfort food: lean protein + veggies in every bowl
• Potluck superstar: stays warm for hours without drying out
• Simple pantry staples—no surprise grocery runs required
• Creamy finish: a splash of cream or Greek yogurt for silkiness
• Flexible timing: 6 hours on low or 3 on high

Ingredients for Slow Cooker Recipes

• 2 lbs boneless, skinless chicken thighs (breasts can work; see Notes)
• 4 large carrots, peeled and chopped (for natural sweetness)
• 3 celery stalks, sliced (adds crunch and color)
• 1 medium yellow onion, diced (sweet onion is a great sub)
• 3 garlic cloves, minced (or 1 tsp garlic powder)
• 1 cup frozen peas (stir in at the end for a pop of green)
• 4 cups low-sodium chicken broth (I like Swanson or Pacific)
• 2 tbsp tomato paste (deepens flavor; red pepper paste works too)
• 1 tsp dried thyme (or 1 tbsp fresh, loosely packed)
• 1 tsp dried rosemary, crushed (fresh herbs multiply aroma)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp all-purpose flour (or cornstarch for gluten-free thickening)
• ½ cup heavy cream or whole-milk Greek yogurt (for creaminess)

Directions

1. Prep the veggies. Chop carrots and celery into 1-inch pieces so they hold texture. Dice the onion and mince the garlic—uniform cuts equal even cooking.
2. Layer ingredients in the Crockpot. Place carrots and celery on the bottom (they take the longest to soften), then add onion, garlic, and chicken thighs. Sprinkle on thyme, rosemary, salt, and pepper.
3. Pour in broth. Whisk tomato paste into the chicken broth until smooth, then pour over everything. Toss in the bay leaf. (Pro tip: use a slow cooker liner—cleanup is a breeze, honestly.)
4. Set and forget. Cover and cook on LOW for 6 hours, or HIGH for 3. Halfway through, give it a gentle stir—this keeps flavors mingling and prevents sticking.
5. Thicken the sauce. About 10 minutes before serving, remove the bay leaf. In a small bowl, whisk flour into ¼ cup cold broth to make a slurry; stir into the pot.
6. Add peas and cream. Stir in frozen peas and pour in the heavy cream or Greek yogurt. Let it heat through until the stew turns luxuriously velvety.
7. Final taste check. Adjust salt and pepper. Fancy a little heat? A pinch of red pepper flakes or a drizzle of hot sauce wakes things up.

Servings & Timing

Makes 6 satisfying servings
Prep Time: 15 minutes
Cook Time: 6 hours on low (3 hours on high)
Rest Time: 10 minutes (for flavors to settle)
Total Time: about 6 hours 25 minutes—perfect for a slow-move morning

Variations

• Swap chicken for beef chuck roast and use beef broth for a classic beef stew.
• Use diced sweet potatoes in place of carrots for a hint of sweetness.
• Go vegan: swap chicken for brown lentils, broth for vegetable stock, and cream for coconut milk.
• Stir in a splash of white wine at the start for a bright, tangy note.
• Fold in chopped kale or spinach in the last 15 minutes for extra greens.
• Add diced jalapeño and a dash of cumin for a Tex-Mex twist.

Storage & Reheating

Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Cool completely, then freeze in portions for up to 3 months.
Reheating: Thaw overnight if frozen. Warm on the stove over medium, stirring occasionally, or microwave in 30-second bursts.
Make-ahead tip: Freeze before adding cream or yogurt—stir in dairy when reheating for fresher texture.

Notes

• Chicken thighs stay tender; breasts can dry out, so if you use them add in the last hour on low.
• Browning the chicken briefly in a hot skillet builds depth but is totally optional.
• If your stew tastes flat, a squeeze of lemon juice or splash of balsamic brightens it right up.
• Want an even silkier sauce? Mix in a dollop of mascarpone or cream cheese at the end.

FAQs

Q: Can I use frozen chicken?
A: Yes—just add an extra hour on low (or 30 minutes on high) to ensure it cooks through.

Q: My stew is too thin—how do I fix it?
A: Stir in an extra flour or cornstarch slurry and let it cook uncovered for 10 minutes.

Q: Can I double this recipe?
A: Absolutely—just make sure your slow cooker is at least 6 quarts to prevent overflow.

Q: Is this dish good for potlucks?
A: Perfect! It maintains heat well in a warmed Crockpot on LOW.

Q: What’s the best way to make it dairy-free?
A: Swap cream for canned coconut milk or omit and boost broth with a spoonful of nut butter.

Q: How do I add more color?
A: Toss in red bell peppers or swirl in chopped parsley just before serving.

Q: Can I use fresh herbs instead of dried?
A: Yes—use three times more fresh, and tuck sprigs in for the first half of cooking.

Q: How do I reduce the sodium?
A: Choose low-sodium or homemade broth and hold off on adding salt until serving.

Conclusion

This Homestyle Slow Cooker Chicken and Vegetable Stew pulls together all the best parts of comfort food and healthy meals into one simple, delicious dinner. It’s family-friendly, potluck-approved, and perfect for busy nights when you need homemade flavor without the fuss. Give this slow cooker recipe a try—then pop back and let me know how it turned out! If you loved it, check out my Slow Cooker Beef and Barley Soup next. I can’t wait to hear about your cozy kitchen wins!