Easy Crockpot Chicken & Vegetable Stew

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4.5 from 85 reviews

A comforting chicken and vegetable stew perfect for cozy weeknight dinners, made effortlessly in a crockpot.

Scale

4 pieces Chicken thighs or breasts (Bone-in for extra flavor or boneless for convenience)
3 cups Carrots (Peeled and chopped into bite-sized pieces)
2 cups Celery stalks (Sliced thinly)
1 medium Yellow onion (Diced)
4 cloves Garlic (Minced)
4 cups Potatoes (Cut into chunks; Yukon Gold or Russet)
2 cups Green beans (Trimmed)
1 can Tomatoes (Canned or fresh)
6 cups Chicken broth (Low sodium)
2 leaves Bay leaves
1 teaspoon Thyme (Fresh or dried)
1 teaspoon Rosemary (Fresh or dried)
1 teaspoon Salt (Adjust to taste)
1 teaspoon Black pepper (Adjust to taste)
1 cup Frozen peas (Stir in during last 15 minutes)
1 cup Corn kernels (Optional)
1 teaspoon Red pepper flakes (Optional for a slight kick)

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Gather Your Ingredients: Start by laying out all your delicious ingredients.
Prepare the Chicken: If you’re using bone-in chicken, consider searing them for enhanced flavor.
Chop and Dice the Vegetables: Peel and chop the carrots, slice the celery, dice the onion, and mince the garlic.
Layer Everything in the Crockpot: Start by placing the chicken at the bottom, then add the vegetables.
Add Herbs and Seasonings: Toss in bay leaves, thyme, rosemary, salt, and pepper.
Set It and Forget It: Cover the crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Stir in the Peas: Add the frozen peas (and corn jeśli used) 15 minutes before serving.
Taste and Adjust: Taste the stew and adjust the seasonings as needed.
Serve and Enjoy: Ladle the stew into bowls and garnish with fresh herbs.

This stew pairs beautifully with crusty bread or over rice. It stores well in the fridge for up to 4 days or can be frozen for 3 months.

Find it online: https://pennykitchenz.com/easy-crockpot-chicken-vegetable-stew/