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Slow Cooker Chicken & Vegetable Stew

Juicy chicken and tender vegetables in a golden broth with herbs, shown close up in a rustic bowl. Slow Cooker Chicken & Vegetable Stew
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A comforting, hearty slow cooker stew packed with lean chicken and vegetables. This diabetic-friendly recipe is designed for stable blood sugar levels and makes meal prep effortless.

Ingredients

Scale
  • For the Stew:
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, chopped
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • For the Seasoning:
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt to taste (be mindful if managing blood pressure)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (check for sugar content if strict)
  • For a Thicker Stew (Optional):
  • 2 tablespoons cornstarch or arrowroot powder mixed with 3 tablespoons cold water

Instructions

  1. Prepare the Ingredients: Chop all vegetables and cut chicken into uniform pieces.
  2. Combine in the Slow Cooker: Place chicken, onion, garlic, carrots, celery, zucchini, and green beans into slow cooker. Add diced tomatoes, chicken broth, and all seasonings. Stir to combine.
  3. Cook to Perfection: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until chicken is tender and vegetables are soft.
  4. Thicken the Stew (Optional): About 30 minutes before serving, mix cornstarch with cold water and stir into stew. Continue cooking on HIGH for 30 minutes until thickened.

Notes

This stew freezes well for up to 3 months. For lower carb version, omit carrots and add cauliflower. Remove bay leaf before serving.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-chicken-vegetable-stew/