Description

This Healthy Crockpot Chicken Stew is a simple, satisfying one-pot wonder, packed with vegetables and lean protein. It’s an ideal choice for busy weeknights, offering a savory aroma and wholesome dinner with minimal fuss.

Ingredients

2 lbs boneless, skinless chicken breasts or thighs, lean protein (easy shredding)
1 cup diced carrots, sweetness (fiber)
1 cup diced celery, aroma (texture)
2 cups cubed Yukon gold potatoes, heartiness (complex carbs) (or cubed sweet potatoes for extra vitamins)
1 cup frozen peas, freshness (vitamins)
4 cups low-sodium chicken broth, flavorful base (ensure gluten-free if needed)
1 14.5 oz can diced tomatoes, undrained (tangy depth)
2 cloves garlic, minced (aromatic foundation)
1 tsp dried rosemary, classic stew flavor (or 0.5 tsp fresh, minced)
1 tsp dried thyme, earthy notes
1 bay leaf, aromatic depth
Salt to taste
Black pepper to taste

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Instructions

Prep Your Veggies: Dice the carrots, celery, and potatoes into bite-sized pieces; mince the garlic. This step takes about 15 minutes of active chopping.
Layer the Crockpot: Place the chicken at the bottom of your 6-quart crockpot. Evenly top it with all the prepared vegetables and the can of diced tomatoes.
Add Liquids and Seasoning: Pour the chicken broth over the ingredients. Sprinkle in the dried rosemary, thyme, add the bay leaf, and season generously with salt and black pepper until it smells fragrant.
Cook Low and Slow: Cover the crockpot and cook on the LOW setting for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is fork-tender and the vegetables are soft.
Shred and Serve: Carefully remove the cooked chicken from the pot, shred it using two forks, then return it to the stew. Stir in the frozen peas for the last 15 minutes of cooking until they are bright green and warmed through. (If the stew looks too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot stew; let it cook for another 15-30 minutes until thickened.)

Notes

For best taste, choose fresh, vibrant vegetables and good quality, low-sodium chicken broth. For low-carb, swap potatoes for cauliflower. Use vegetable broth for a flexitarian version. Optional additions include Worcestershire sauce (or tamari), tomato paste, or red pepper flakes. A great shortcut is using pre-chopped mirepoix; no need to sear chicken first. Avoid overfilling your crockpot and resist lifting the lid during cooking to ensure consistent cooking and tender results.

Prep Time: 15 minutes
Cook Time: 390 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360 g)
Calories: 380 calories
Sugar: 10 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 70 mg