Slow Cooker Chicken and Vegetable Stew

This slow cooker Chicken and Vegetable Stew is not only delicious but also packed with wholesome ingredients, making it a perfect healthy meal option.



  • 2 boneless, skinless chicken breasts, cut into cubes
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup green beans, trimmed and halved
  • 1 cup spinach leaves
  • 2 tablespoons chopped fresh parsley (for garnish)


  1. Prepare Ingredients:

    • Chop vegetables, cube the chicken breasts, and mince the garlic.
  2. Layer Ingredients in the Slow Cooker:

    • Place the chicken cubes, carrots, celery, onion, minced garlic, diced tomatoes (with their juices), dried thyme, dried rosemary, salt, and pepper into the slow cooker.
  3. Add Chicken Broth:

    • Pour in the low-sodium chicken broth, ensuring that the ingredients are fully immersed.
  4. Cook on Low:

    • Set the slow cooker on low heat and cook for 6-8 hours or until the chicken is tender and the vegetables are cooked to your desired consistency.
  5. Add Green Beans and Spinach:

    • About 30 minutes before serving, add the green beans and spinach to the slow cooker. Stir gently to combine.
  6. Serve:

    • Once the vegetables are tender, and the flavors have melded, ladle the chicken and vegetable stew into bowls. Garnish with chopped fresh parsley.
  7. Enjoy:

    • Serve this warm, comforting, and nutritious stew as a complete meal or alongside crusty bread for a satisfying dinner.


Feel free to adjust the vegetables or herbs based on your preferences! šŸ„•šŸ—šŸ²

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