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+ servings

Slow Cooker Chicken and Vegetable Stew

This recipe makes a great meal kit for an easy weeknight meal.
Course Main Course
Cuisine American
Keyword Crockpot
Prep Time 15 minutes
Servings 6
Calories 332kcal


  • Slow Cooker


  • 2 lbs. boneless skinless chicken breasts, cubed
  • 3 large celery stalks chopped
  • 1 medium white onion chopped
  • 3 large carrots cut in chunks
  • lbs. tri-color potatoes halved or quartered
  • 2 whole bay leaves
  • 1 t. dried thyme
  • 1 t. dried rosemary
  • Sea salt and black pepper to taste
  • 4 c. chicken stock preferably organic
  • 3 T. fresh parsley finely chopped


  • If preparing a meal kit place all ingredients except 2 cups of the stock and the parsley in a crockpot liner placed inside a freezer gallon ziplock bag.
  • The morning you wish to serve this meal carefully remove the liner and place it in the crockpot.
  • Stir gently to combine all ingredients.
  • Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!




Serving: 1g | Calories: 332kcal | Carbohydrates: 29g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 101mg | Sodium: 459mg | Potassium: 1417mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5230IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg