Crockpot recipes are a lifesaver for busy individuals and families. With minimal prep time, you can set your meal to cook and enjoy delicious, home-cooked food without the hassle. Here’s a delicious recipe for a Crockpot Chicken and Vegetable Stew.
As the crisp autumn air settles in, there’s no better way to embrace the season than with comforting, flavorful meals. For delightful dessert options, check out our 10 Best Pumpkin Desserts that perfectly capture the essence of fall.
Ingredients
- Chicken Breast: 1.5 lbs, diced
- Carrots: 3 medium, sliced
- Potatoes: 2 large, diced
- Celery: 2 stalks, chopped
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken Broth: 4 cups
- Diced Tomatoes: 1 can (14.5 oz)
- Green Beans: 1 cup, trimmed and cut
- Olive Oil: 2 tablespoons
- Dried Thyme: 1 teaspoon
- Dried Rosemary: 1 teaspoon
- Salt: to taste
- Pepper: to taste
Preparation Steps
- Prep Ingredients: Dice the chicken and chop the vegetables. Mince the garlic.
- Sauté Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté until lightly browned (about 5-7 minutes). This step adds extra flavor but can be skipped if you’re short on time.
- Layer Ingredients in Crockpot:
- Begin by adding the sautéed chicken to the crockpot.
- Layer the carrots, potatoes, celery, onion, garlic, and green beans on top.
- Add Liquids and Seasonings: Pour in the chicken broth and diced tomatoes. Sprinkle thyme and rosemary over the top.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and vegetables are tender.
- Serve: Adjust seasoning to taste, and serve hot. Enjoy your hearty stew!
FAQs
- Can I use frozen chicken?
Yes, you can use frozen chicken, but it may increase the cooking time. Ensure it reaches an internal temperature of 165°F. - What vegetables can I substitute?
Feel free to swap in any of your favorite vegetables, such as bell peppers, zucchini, or peas. - Can I make this vegetarian?
Absolutely! Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 3 months.
Why We Love This Recipe
- Convenience: Set it and forget it! Perfect for busy days.
- Healthy: Packed with lean protein and nutritious veggies.
- Flavorful: Slow cooking intensifies the flavors, making every bite delicious.
- Versatile: Easily customizable based on your preferences and what you have on hand.
Conclusion
Crockpot recipes like this Chicken and Vegetable Stew make mealtime effortless and enjoyable. With simple ingredients and straightforward preparation, you can create a wholesome meal that the whole family will love. Give it a try, and discover the joy of cooking with a crockpot!
This fall, let your kitchen be filled with the rich aromas of seasonal ingredients. For more culinary inspiration, explore our collection of 12 Easy Fall Dinner Ideas that are sure to bring comfort and joy to your table.
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Crockpot Chicken and Vegetable Stew: Hearty and Healthy Meals Made Easy
- Total Time: 35 minutes
- Yield: 4 servings
Description
This collection of crockpot recipes features hearty and healthy meals that are perfect for busy days. Each recipe is designed to be simple and delicious, making it easy to enjoy home-cooked comfort food.
Ingredients
- Chicken Breast: 1.5 lbs, diced
- Carrots: 3 medium, sliced
- Potatoes: 2 large, diced
- Celery: 2 stalks, chopped
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken Broth: 4 cups
- Diced Tomatoes: 1 can (14.5 oz)
- Green Beans: 1 cup, trimmed and cut
- Olive Oil: 2 tablespoons
- Dried Thyme: 1 teaspoon
- Dried Rosemary: 1 teaspoon
- Salt: to taste
- Pepper: to taste
Instructions
- Prep Ingredients: Dice the chicken and chop the vegetables. Mince the garlic.
- Sauté Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté until lightly browned (about 5-7 minutes). This step adds extra flavor but can be skipped if you’re short on time.
- Layer Ingredients in Crockpot:
- Begin by adding the sautéed chicken to the crockpot.
- Layer the carrots, potatoes, celery, onion, garlic, and green beans on top.
- Layer Ingredients in Crockpot:
- Add Liquids and Seasonings: Pour in the chicken broth and diced tomatoes. Sprinkle thyme and rosemary over the top.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and vegetables are tender.
- Serve: Adjust seasoning to taste, and serve hot. Enjoy your hearty stew!
Notes
Garnish with pumpkin seeds or a swirl of cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Crockpot, Pumpkin Soup, Healthy Recipes, Easy Dinner