Slow Cooker Chicken Vegetable Stew Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:15 h
  • Ready In: 4:25 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    20 g
  • Cholesterol

    20 mg
  • Fat

    5 g
  • Fiber

    4 g
  • Protein

    7 g
  • Saturated Fat

    1.5 g
  • Serving Size

  • Sodium

    630 mg
  • Sugar

    2 g
  • Trans Fat

    1 g
  • Unsaturated Fat

    0.3 g
  • Potassium

    510 mg
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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.

Are you looking for more delicious slow cooker recipes? We have a huge collection of them-main dishes, desserts, stews, chilies, and much more, please check out Slow Cooker Recipes

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)

You may also like Slow Cooker Chicken Stew or Slow Cooker Vegetable Beef Stew


  • 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


Step 1

In a slow cooker, combine potatoes, carrots, salt, black pepper, garlic, chicken broth, bay leaves, chicken, thyme, and basil. Stir well.

Step 2

Cover the pot and cook in a high-heat setting for 4 hours.

Step 3

In a small mixing bowl, combine cornstarch and water. Mix and add to the slow cooker. Stir in green peas.

Step 4

Cover the cooker and cook in a high-heat setting for a further 15 minutes.

Step 5

Turn off the slow cooker and open the lid. Stir chicken vegetable stew well before serving.

Step 6

Ladle into soup bowls. Serve hot.

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