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An overhead flat lay of a rustic dinner scene featuring a healthy slow cooker meal. The table is set with bowls of crockpot chicken stew.

Healthy Crockpot Recipes: The Ultimate Chicken & Vegetable Stew

Discover the ultimate healthy crockpot recipe! This Chicken and Vegetable Stew is a delicious, easy, and nutrient-packed meal perfect for busy weeknights. A true dump-and-go dinner solution that the whole family will love.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil optional, for searing
  • 1 large yellow onion chopped
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 1 lb baby potatoes halved
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Skillet (optional)

Instructions
 

Main Instructions
  1. Chop the onion, carrots, celery, and halve the potatoes. Mince the garlic.
  2. Pat the chicken dry and season with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. This step enhances the flavor.
  3. Spread the chopped vegetables and potatoes on the bottom of a 6-quart slow cooker. Place the seared (or raw) chicken breasts on top of the vegetables.
  4. Pour the low-sodium chicken broth over the chicken and vegetables. Add the minced garlic, dried thyme, and the bay leaf.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
  6. Carefully remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return it to the stew. Remove and discard the bay leaf.
  7. Stir in the fresh chopped parsley just before serving. Taste and adjust seasoning if necessary. Serve hot and enjoy!

Notes

For a thicker stew, make a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the crockpot during the last 30 minutes of cooking.
Feel free to add other vegetables like peas or green beans in the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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