Low Calorie Slow Cooker Chicken Stew

This Low Calorie Slow Cooker Chicken Stew is the perfect meal for a cozy night in. With minimal prep time, this stew cooks all day, making it an easy and delicious dinner.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Chicken Stew
• Storing
• Recipe FAQ's
• More Healthy Soup Recipes
• Low Calorie Slow Cooker Chicken Stew
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Check out my Low Calorie Red Pepper and Tomato Soup and my Instant Pot Stuffed Pepper Soup for more delicious soup recipes!

Low calorie slow cooker chicken stew is a hearty and comforting meal that can be easily prepared with minimal effort.

Using a slow cooker to make chicken stew allows the flavors to come together, resulting in a rich and flavorful dish.

Why You’ll Love This Recipe

• This recipe requires minimal prep time and the slow cooker does all the work, making it a hassle-free meal to prepare.
• The combination of tender chicken, hearty vegetables, and savory broth make this dish a filling comfort food.
• This recipe makes enough for leftovers, which can be enjoyed the next day for lunch or dinner.

Ingredients You’ll Need

• All-Purpose Flour: Used to coat the chicken and thicken the stew. It also adds a slight thickness to the broth.
• Garlic Powder: Adds a savory flavor.
• Dried Thyme: An aromatic herb that adds a warm, earthy flavor.
• Salt: Enhances the flavor of the chicken and vegetables.
• Ground Black Pepper: Adds a subtle spicy note to the dish and complements the other flavors.
• Boneless, Skinless Chicken Thighs: They hold up well to slow cooking without becoming tough or dry.
• Chicken Broth: The base of the stew and adds a rich, savory flavor.
• Baby Potatoes: Adds a mild, earthy flavor and a creamy texture.
• Baby Carrots: Adds a vibrant orange color.
• Celery: Adds a subtle, fresh flavor.
• Onion: Adds a sweet, aromatic flavor.
• Peas: Add a slightly sweet flavor and a pop of green color to the dish.

Step-By-Step Instructions

Step 1: In a small bowl, mix together the flour, garlic powder, thyme, salt, and black pepper.

Step 2: Place the chicken in the flour mixture. Toss the chicken to coat it evenly with the flour mixture.

Step 3: Add the chicken broth, potatoes, carrots, celery, and onion to the slow cooker. Stir everything together.

Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Step 5: During the last 30 minutes of cooking, stir in the frozen peas.

Step 6: Once the chicken and vegetables are tender, serve the stew hot and enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Coating the chicken in flour helps to thicken the stew and adds a nice texture to the chicken. It also helps to seal in the moisture and flavor of the chicken.
• The seasoning in this recipe is just a guide, so feel free to adjust the salt, pepper, and thyme to suit your taste.

Variations

• Different vegetables: You can mix and match the vegetables in this recipe to suit your preferences. Add mushrooms, bell peppers, or butternut squash for a different flavor and texture.
• Spice: If you like your food spicy, you can add chili powder, cumin, or red pepper flakes to the recipe. Be sure to adjust the amount of spice to suit your taste.
• Herbs: You can add fresh herbs like rosemary, sage, or parsley to the stew.

Stovetop Chicken Stew

1. In a large bowl, mix together the flour, garlic powder, dried thyme, salt, and ground black pepper.
2. Add the chicken pieces to the flour mixture and toss them to coat evenly with the flour mixture.
3. In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of oil over medium-high heat.
4. Add the coated chicken pieces to the pot and cook them until they are lightly browned on all sides. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside.
5. In the same pot, add the chopped onions and cook for a few minutes until they become translucent.
6. Return the browned chicken to the pot with the onions.
7. Add the chicken broth, potatoes, carrots, and celery to the pot. Stir everything together.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 30-40 minutes, or until the chicken and vegetables are tender. Stir occasionally to prevent sticking.
9. During the last 10 minutes of cooking, stir in the frozen peas and cook until they are heated through.
10. Once the chicken and vegetables are tender and the peas are hot, the chicken stew is ready to be served.

Storing

Storing: Allow the stew to cool to room temperature. Transfer the stew to an airtight container, leaving some space at the top for expansion. Seal the container tightly and store it in the refrigerator for up to 3-4 days.

Recipe FAQ's

More Healthy Soup Recipes

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