0 from 12 votes
Chicken Stew Recipe (Slow Cooker)
This easy slow cooker stew features delicious shredded chicken with tender veggies in a light tomato broth for a healthy, flavorful, and satisfying dish!
Prep Time
15 mins
Total Time
15 mins
Servings: 8 servings
Calories: 329 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 strips thick-cut bacon chopped
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- 1 ½ cups diced carrots
- 3 cloves garlic minced
- 4 cups chopped baby red potatoes 1-inch cubes (about 1 ½ lbs)
- 1 – 1 ½ pounds chicken breast
- 3 cups water
- 28 ounce can diced tomatoes
- 5 teaspoons chicken base or bouillon
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- salt and pepper
Instructions
- Chop all the produce. Set a large skillet on the stove top over medium heat.
- Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, carrots, and garlic. Sauté for 3 to 5 minutes until the onions are soft and silky.
- Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.
- The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.
Cup of Yum
Notes
- Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.
- Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.
- This is a wonderful meal for prepping, and the leftovers are delicious! Let the stew cool at room temperature before transferring it to an air-tight container. Store in the fridge for up to 4-5 days.
- It's a great recipe for making ahead and freezing leftovers. Transfer the cool stew to an airtight container. I suggest wrapping in a layer of aluminum foil for extra frost protection. Keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Information
Serving
1bowl
Calories
329kcal
(16%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
22mg
(7%)
Sodium
554mg
(23%)
Potassium
658mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4377IU
(88%)
Vitamin C
17mg
(19%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329
% Daily Value*
| Serving | 1bowl | |
| Calories | 329kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 554mg | 23% |
| Potassium | 658mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4377IU | 88% |
| Vitamin C | 17mg | 19% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.