You know those days when you want a warm, comforting dinner—but zero energy to cook it? That’s exactly why I love this crock pot chicken and vegetable stew.
It’s a true chuck-it-in-and-walk-away recipe. No fuss, barely any prep, and the smell when you walk back into the kitchen later? Heaven. If you’ve got a slow cooker sitting in the cupboard, this is the recipe that’ll make you fall in love with it.
What the Meal Is
This is a hearty, healthy stew made in the slow cooker with chunks of chicken, soft veg, and a flavour-packed broth. It’s warming, nourishing, and super easy to batch cook or freeze.
Why You’ll Love It
- Minimal prep—just chop, drop and go
- Cooked low and slow = amazing flavour
- Freezer- and leftover-friendly
- One-pot meal (less washing up!)
- Healthy, filling, and budget-friendly
What Does It Taste Like?
It’s like a hug in a bowl. The chicken becomes melt-in-your-mouth tender, and the veg absorbs all the savoury herby broth. You’ve got a rich, comforting base that pairs perfectly with crusty bread or rice.
Benefits
- High in protein and fibre
- Naturally gluten-free and dairy-free
- Packed with 5+ veg
- Low effort, high reward
- Great for batch cooking and meal prep
Ingredients & Quantities
For the stew:
- 3 boneless skinless chicken thighs (or breasts), diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 potatoes, peeled and cubed
- 2 garlic cloves, minced
- 1 tin chopped tomatoes (400g)
- 500ml chicken stock
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper to taste
- 1 tbsp olive oil
Optional extras:
- Handful of frozen peas (add near the end)
- 1 tbsp tomato purée for extra richness
- Chopped fresh parsley to serve
Tools You’ll Need
- Slow cooker or crock pot
- Chopping board and sharp knife
- Measuring jug
- Wooden spoon
How to Make It
- Add all ingredients to the slow cooker: chicken, veg, garlic, tomatoes, stock, herbs, salt & pepper.
- Stir gently to combine.
- Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the veg is soft.
- Taste and season again if needed.
- Serve with fresh parsley and your favourite sides.
Additional Tips
- Swap chicken for lentils or beans for a veggie version
- Add a dash of cream or coconut milk at the end for richness
- Make a double batch and freeze half
- Use leftover roast chicken and reduce cook time by 1–2 hours
- Stir through spinach in the last 10 mins for extra greens
FAQs
Can I freeze this?
Yes—freeze in portions for up to 3 months. Defrost overnight and reheat thoroughly.
Do I need to brown the chicken first?
Nope! Just chop and drop. But if you have the time, browning adds extra flavour.
What’s best to serve it with?
Crusty bread, mashed potatoes, or even just on its own—it’s hearty enough!
