Slow Cooker Chicken & Vegetable Stew Perfect For The Fall
This slow cooker chicken & vegetable stew will warm your bones on a cool fall evening! This fall many of you are searching for the best soups and stews to make for your family. I’m confident my slow cooker chicken and vegetable stew will give you a whole new flavor to enjoy on a cool fall day. So far I’m not seeing a rise in chicken prices like I have in beef, so another reason to give this a try.
With a blend of chicken breast, celery, onion, carrots, potatoes, and seasonings your whole family will love digging into a warm bowl of slow cooker vegetable stew. This alternative to beef stew is a lighter flavor that still provides your family with a warm bowl of stew during the cold weather months.
Is it OK to put raw chicken in slow cooker?
The prep time for this slow cooker chicken and vegetable stew recipe includes an added 8 minutes to prep the chicken on the stovetop. While you can put raw chicken in a slow cooker, I prefer to brown my chicken breast on all sides for about 6-8 minutes total before placing it in the slow cooker.
If you are running short on time, by all means, just toss the chicken in the crockpot. It will be fine.
Add everything to the slow cooker.
Stir all together and cook.
This helps retain more moisture for a tender bite of chicken breast with every spoonful of chicken and vegetable stew!
Can you put raw vegetables in a slow cooker?
Yes, you can put raw vegetables in a slow cooker. For my chicken and vegetable stew, you’ll need celery stalks, carrots, potatoes, and onions. Each of these veggies will be placed in your slow cooker on top of your browned chicken breast.
Each vegetable will be sliced or chopped as per the ingredients list below to ensure the vegetables are evenly placed in the chicken and vegetable stew. You’ll want to make sure that your family is able to get a delicious bite of tender chicken and veggies with every bite.
In stews and soups, I like to leave my vegetables a bit more chunkier when cooking in the crockpot or slow cooker.
If you’re worried about the raw vegetables cooking thoroughly in the slow cooker, just follow my instructions for slow cooker temperature and time in the recipe card below. I have laid out the perfect way to cook raw vegetables and chicken together in a slow cooker to whip up a flavorful vegetable stew with chicken every time.
Now that we’ve discussed some questions that may arise when you’re preparing to make a vegetable stew with chicken, I think you’re ready to get started. Just gather the ingredients, get your slow cooker dusted off, and get ready to enjoy a delightful bowl of chicken and vegetable stew in 4 hours when slow-cooked on high or 8 hours when slow-cooked on low.
Directions to Make Slow Cooker Chicken & Vegetable Stew
Gather the list of ingredients below and start making this comfort food soup today!
Ingredients
- 1 T extra virgin olive oil
- 2 lbs. boneless, skinless chicken breasts, cubed
- Sea salt, to taste
- 3 large celery stalks, chopped
- 1 medium white onion, chopped
- 3 large carrots, cut in chunks
- 1½ lbs. tri-color potatoes, halved or quartered
- 2 whole bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 C chicken stock, preferably organic
- 3 T fresh parsley, finely chopped
Follow my instructions below to make this delicious comfort food soup today to warm your bones.
Can you freeze this?
You can – but when I’m making it with the intentions of freezing, I add more veggies and leave out the potatoes since they tend to get a bit mushy after freezing.
Maybe you have other favorite vegetables for soups and stews to try in this recipe also.
If you enjoy soups and using a slow cooker, check out these recipes also.
Slow Cooker White Chicken Chili
Beer Braised Crock Pot Beef Roast
Slow Cooker Chicken & Vegetable Stew
A flavorful comfort food soup for the fall season to warm your bones after a cold day outdoors. This flavorful chicken and vegetable stew is ready in just four hours on low in your slow cooker.
Ingredients
- 1 T extra virgin olive oil
- 2 lbs. boneless, skinless chicken breasts, cubed
- Sea salt, to taste
- 3 large celery stalks, chopped
- 1 medium white onion, chopped
- 3 large carrots, cut in chunks
- 1½ lbs. tri-color potatoes, halved or quartered
- 2 whole bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 C chicken stock, preferably organic
- 3 T fresh parsley, finely chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt, to taste. Cook, stirring occasionally until the chicken is browned on all sides, approximately 6-8 minutes.
- Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt, as desired, and stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!
I’ve included affiliate links to Amazon for you to find some products easier. I may receive a small commission, but the price is the same for you. It just helps my blog out.
Happy Travels,
Rosemary
Rosemary, this looks great We love soups and stew when it is cool weather. I like that you used smaller potatoes so no peeling! Crock pot soups are great for us with Meg’s hours not the same as ours.
I love to use chicken in soups to change things up a bit. Look for a new spicy pulled pork chili.