Slow Cooker Chicken Vegetable Stew Recipe2022-03-30
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:15 h
- Ready In: 4:25 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.5 g
Trans Fat1 g
Unsaturated Fat0.3 g
Slow cooker chicken vegetable stew recipe. Chicken breasts with vegetables, chicken broth, and spices are cooked in a slow cooker. A very easy and healthy stew recipe. Use a 5-6-quart (5-6 L) slow cooker to make it.
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Slow Cooker Chicken Vegetable Stew Recipe
makes 4 servings
Ingredients: 1 large potato, 2 carrots, 1 cup (250 ml) green peas, salt and 1/4 teaspoon (1 ml) freshly ground black pepper, 2 garlic cloves, 3 cups (750 ml) low-sodium fat-free chicken broth, 2 bay leaves, 1 large boneless and skinless chicken breast, 1/2 teaspoon (3 ml) thyme powder, 1/4 teaspoon (1 ml) basil powder, 1 teaspoon (5 ml) paprika, 2 tablespoons (30 ml) cornstarch
Instructions: Peel and chop the potato, then peel and slice the carrots. Place into the 6-quart (6 L) slow cooker. Peel and mince garlic cloves. Wash chicken breast under cold running water and pat it dry. Chop and add to the pot. Pour in the broth, then add minced garlic, bay leaves, thyme, and basil powders. Season with salt and black pepper. Stir well.
Cover the slow cooker and cook in a high-heat setting for four hours or until chicken and vegetables are tender. Once chicken and vegetables are cooked through, in a small mixing bowl, combine cornstarch and 1/2 cup (125 ml) cold water. Stir until the cornstarch has been dissolved completely. Pour the cornstarch mixture into the slow cooker, then add green peas.
Cover the pot and cook in a high-heat setting for a further 15 minutes.
Turn off the slow cooker and open the lid. Discard bay leaves. Stir chicken vegetable stew well before serving. Ladle into soup bowls. Serve hot.
Slow Cooker Chicken Vegetable Stew Recipe (Short Version)
- 1 large potato, peeled and chopped
- 2 medium carrots, peeled and sliced
- 1 cup (250 ml) green peas
- salt, to taste
- 1/4 teaspoon black pepper
- 2 garlic cloves, peeled and minced
- 3 cups (750 ml) chicken broth
- 2 bay leaves
- 1 boneless and skinless chicken breasts, chopped
- 1/2 teaspoon thyme powder
- 1/4 teaspoon basil powder
- 1 teaspoon paprika
- 2 tablespoons cornstarch
- 1/2 cup (125 ml) cold water
In a slow cooker, combine potatoes, carrots, salt, black pepper, garlic, chicken broth, bay leaves, chicken, thyme, and basil. Stir well.
Cover the pot and cook in a high-heat setting for 4 hours.
In a small mixing bowl, combine cornstarch and water. Mix and add to the slow cooker. Stir in green peas.
Cover the cooker and cook in a high-heat setting for a further 15 minutes.
Turn off the slow cooker and open the lid. Stir chicken vegetable stew well before serving.
Ladle into soup bowls. Serve hot.