Name: Slow Cooker Chicken & Veggie Stew
Prep time: 8 h 15 min
Total time: 8 h 15 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 large onion, diced; 3 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 (14 oz) can diced tomatoes; 1 cup low-sodium chicken broth; 1 cup frozen peas; 1 tsp dried thyme; 1 tsp dried basil; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1 tsp kosher salt; 2 tbsp olive oil; 1 cup uncooked brown rice; Juice of 1 lemon; Fresh parsley, chopped (for garnish)

Slow Cooker Chicken & Veggie Stew

CitrusyCarrot5102

This Slow Cooker Chicken & Veggie Stew is a weeknight hero—hearty, wholesome, and ready when you walk in the door. Chicken thighs stay juicy and flavorful, while a medley of vegetables and brown rice soak up the aromatic broth. The slow cooker does all the work, melding savory herbs and a touch of brightness from lemon juice. It’s a comforting, one-pot meal with plenty of color, texture, and nutrition—perfect for busy days. Serve it straight from the crock for a rustic, homey dinner, and enjoy leftovers for lunch the next day.

Ingredients

Instructions

Heat olive oil in a skillet over medium heat (optional, for extra flavor). Sear chicken thighs for 2-3 minutes per side until lightly browned. Transfer to the slow cooker.
Add diced onion, carrots, celery, and garlic to the slow cooker.
Pour in the can of diced tomatoes (with juice) and chicken broth.
Add dried thyme, basil, smoked paprika, black pepper, and salt. Stir to combine.
Add uncooked brown rice and stir gently.
Cover and cook on low for 7-8 hours (or high for 4 hours) until the chicken is tender and the rice is cooked.
During the last 30 minutes, stir in the frozen peas and lemon juice.
Before serving, shred the chicken with two forks (optional) and stir everything together.
Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve hot.