Crockpot Veggie-Packed Chicken Stew
A cozy, healthy crockpot chicken and vegetable stew made with lean chicken breast, hearty potatoes, and lots of colorful veggies in a light, flavorful broth. Perfect for busy weeknights, meal prep, and family dinners.
Ingredients
- 2 pounds boneless, skinless chicken breasts can substitute boneless, skinless chicken thighs for extra tenderness
- 4 medium carrots sliced (about 2 cups); peel if needed
- 3 stalks celery sliced; include leaves if available
- 1 large yellow onion diced; sweet onion or red onion also work
- 1 pound baby gold or red potatoes halved; or 3–4 medium potatoes cubed, skins on
- 3 cloves garlic minced (about 1 tablespoon); jarred minced garlic ok
- 1 cup green beans chopped; fresh or frozen
- 14.5 ounces diced tomatoes, no salt added use fire-roasted for deeper flavor, undrained
- 4 cups low-sodium chicken broth choose gluten-free and low-sodium if needed
- 2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons kosher salt plus more to taste at the end
- 1/2 teaspoon black pepper plus more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika smoked or sweet
- 1 bay leaf
- 2 cups fresh spinach or kale chopped, loosely packed; stirred in at the end
- 1/2 lemon juiced (or 1–2 teaspoons apple cider vinegar)
- fresh parsley chopped, optional for garnish
- Parmesan cheese grated, optional for garnish; skip to keep dairy-free
Instructions
- Scatter the sliced carrots, sliced celery, diced onion, halved or cubed potatoes, and chopped green beans across the bottom of the slow cooker to form an even layer. This creates a bed of vegetables that helps protect the chicken from overcooking and lets the veggies soak up flavor.4 medium carrots, 3 stalks celery, 1 large yellow onion, 1 pound baby gold or red potatoes, 1 cup green beans
- Lay the chicken breasts on top of the vegetables in a single layer as much as possible. A little overlap is fine; avoid stacking them too thick so everything cooks evenly and the chicken stays tender.2 pounds boneless, skinless chicken breasts
- In a medium bowl or large measuring cup, whisk together the chicken broth, tomato paste, olive oil, minced garlic, kosher salt, black pepper, dried thyme, dried oregano, and paprika until well combined. Taste a small spoonful if desired to check seasoning; it should be pleasantly seasoned but not too salty.3 cloves garlic, 14.5 ounces diced tomatoes, no salt added, 4 cups low-sodium chicken broth, 2 tablespoons tomato paste, 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika
- Pour the seasoned broth mixture evenly over the chicken and vegetables. Add the can of diced tomatoes with their juices and tuck the bay leaf into the mixture. Gently nudge the vegetables with a spoon so the liquid seeps down through all the layers.14.5 ounces diced tomatoes, no salt added, 4 cups low-sodium chicken broth, 2 tablespoons tomato paste, 1 tablespoon extra-virgin olive oil, 1 bay leaf
- Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is cooked through and the potatoes are tender. Avoid lifting the lid frequently, as this can slow down the cooking.
- When the chicken is fully cooked (it should reach at least 165°F and shred easily), transfer the breasts to a cutting board. Shred the chicken with two forks or slice into bite-sized pieces, according to your preference, then return the chicken to the crockpot and stir to combine with the vegetables and broth.2 pounds boneless, skinless chicken breasts
- Stir in the chopped spinach or kale. Cover and cook on HIGH for an additional 10–15 minutes, just until the greens wilt and turn vibrant. Turn off the slow cooker, remove and discard the bay leaf, then stir in the lemon juice. Taste and adjust salt and pepper as needed.1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 2 cups fresh spinach or kale, 1/2 lemon, 1 bay leaf
- Ladle the stew into bowls and garnish with chopped fresh parsley and a sprinkle of grated Parmesan if desired. Serve as-is for a hearty stew, or pair with crusty whole grain bread or a side salad for a more substantial meal.fresh parsley, Parmesan cheese
Notes
This stew is naturally gluten-free and dairy-free as written (omit Parmesan for dairy-free). For a vegetarian version, replace the chicken with 2 cans of chickpeas (rinsed and drained) and use vegetable broth. For a creamier, comfort-food style stew, stir in 1/2–1 cup plain Greek yogurt, light cream, or light coconut milk at the end of cooking. For a thicker texture, lightly mash some of the potatoes against the side of the crock and stir; for a soupier result, add up to 1–2 additional cups of broth. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 300kcal
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